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"This is a great dish to serve at parties," relates Lynn Desjardins of Atkinson, New Hampshire. "It's just as good as, if not tastier than, the high-fat version. And it reheats well."
This recipe is:
Diabetic Friendly
Editor's Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.
Nutritional Analysis: One serving (1 cup) equals 302 calories, 4 g fat (1 g saturated fat), 43 mg cholesterol, 452 mg sodium, 45 g carbohydrate, 3 g fiber, 21 g protein. Diabetic Exchanges: 2-1/2 starch, 1-1/2 lean meat, 1 vegetable.
Originally published as Chicken Jambalaya in Taste of Home April/May 2002, p16
This New Orleans classic recipe is spicy and filling. Serve with some slices of buttered toast and a frosty beer!Ingredients * 3 chicken breasts, chopped * 8 � oz chorizo (spicy Spanish sausage) * 8 � oz peeled prawns * 4 � fl oz vegetable oil * 1 green pepper, chopped * 1 onion, chopped * 5 cloves of garlic, chopped * 21 � oz long…
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Reviewed on Mar. 24, 2011 by Haitian Chica
this recipe was awesome! it was my first go at jambalaya n it was delicious. my boyfriend has acid reflux so i ommited the tomatoes. instead of celery i cut up zucchini, n the dish was soooo good! We both enjoyed it and my coworkers were jealous the next day when i had leftovers for lunch. This 1 dish i will definitely keep around and make more often. I may use shrimp next time.
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