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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 456.6
  • Total Fat: 27.1 g
  • Cholesterol: 126.1 mg
  • Sodium: 1,492.0 mg
  • Total Carbs: 12.9 g
  • Dietary Fiber: 2.9 g
  • Protein: 39.6 g

View full nutritional breakdown of Lower Carb Jambalaya calories by ingredient
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Lower Carb Jambalaya

Submitted by: REBECCAFRIEDMAN


Number of Servings: 16

Ingredients

    Start by making chicken & bacon stock, or using frozen:
    2 cups Slow simmered chicken stock made from:
    pan roasted leftover bones, meat & skin of approx. 1 small roasting chicken (skin, bones, & meat removed after cooking; set aside meat for later)
    parsley stems (about a bunch's worth)
    1 slice bacon (1 oz.)
    1 tablespoon fungus among us dried mushroom blend

    Ingredients:

    Liquids:
    2 cups chicken/bacon stock (see above)
    1 can health valley fat free beef broth no salt added
    1 can health valley fat free chicken broth less salt

    Trinity:
    1 large yellow onion, diced (350 grams)
    2 small green bell pepper, diced (10 oz.)
    4 stalks celery, diced (2 cup)

    Meats:
    (5 oz.) 6 slices bacon, cut into 1 inch pieces, +
    all the bacon drippings for sauteing
    7 ounces chorizo (plus drippings)
    6 oz. of cooked meat from the chicken stock
    8 oz. roast dark meat chicken, bones & skin removed, cut into 1 inch pieces
    6.5 ounces pepperoni (130 cals/ounce/12g fat/6 gprotein) oh boy oberto - plus drippings
    34 oz./2.12 lbs. ground beef - plus drippings
    1 lb. turkey thigh meat, skin & bones removed (save for stock)

    Seasonings:
    6 tablespoons Cajun seasoning
    15 small cloves garlic, minced
    1 (28 ounce) can fire roasted tomatoes
    1 14.5 oz. can diced tomatoes (used garlic & onion Muir Glen)
    1/2 teaspoon red pepper flakes
    1/2 teaspoon hot pepper sauce
    1 tablespoon & 1 tsp. Worcestershire sauce
    1 tablespoon & 1 tsp. file powder
    3 bay leaves
    3 oz. mushrooms
    3 oz. zucchini
    . 1 oz. ancho chili (two small) seeds removed, chopped fine
    1 T salt


    * Alternate meat ideas:
    1.5 cups chopped cooked ham
    1.5 cups cooked andouille sausage, sliced
    1.5 cups cooked chicken, cut into bite-sized pieces (or)

    1/2 pound cubed cooked ham
    1/2 pound cubed cooked chicken
    1/2 pound cubed smoked sausage

Directions

Heat a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon pieces with a slotted spoon, and set aside. Add celery, bell pepper, and onion to the bacon drippings, and cook until tender. Add the ham, chicken and sausage to the pot, and pour in the tomatoes and chicken broth. Season with Cajun seasoning and other spices. Bring to a boil, then turn the heat to low, cover, and simmer for about 20 minutes. Stir in the bacon just before serving, and heat through. (or)

Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file powder. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally. Stir in the chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is reduced. (or)

Saute onion, green pepper, celery and garlic in bacon drippings until tender, being careful not to burn the garlic. Add crushed tomatoes and cook to brown slightly, stirring constantly. Stir in bay leaves, Creole seasoning blend and Worcestershire sauce. Squeeze whole tomatoes to break up into pieces, and add to mixture in pan. Stir in juice from tomatoes, chicken stock, ham, sausage, chicken. Mix well.

Number of Servings: 16

Recipe submitted by SparkPeople user REBECCAFRIEDMAN.





TAGS:  Beef/Pork |

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