|2 servings||calories per servings 690||protein serving 25 g||carbs per serving 77 g||total fat per serving 30 g|
Jambalaya is a spicy, rice-based dish with origins in Louisiana typically made with pork and vegetables. This one-pot meal (or rather, one-skillet meal!) starts off with andouille sausage to build a strong base of spicy, smoky flavors and - of course - the Holy Trinity of onion, peppers and celery. Cooking the rice in the same pot ensures that it absorbs every bit of bold Cajun flavor. It’s a hearty, stick-to-your-ribs kind of dish, and a refreshing side of tender baby greens dressed in honey, olive oil, cider vinegar and a pinch of salt offers a pleasant contrast.
|Nutrition Facts||/ Per Serving|
|Total Fat||30 g|
|Saturated Fat||8 g|
|Trans Fat||0 g|
|Total Carbohydrates||77 g|
|Dietary Fiber||6 g|
MISE EN PLACE
• Halve andouille lengthwise; slice crosswise.
• Discard pepper stems and seeds. Finely chop flesh.
• Finely chop celery.
• Finely chop green onion, keeping white and green parts separate.
• Peel and chop garlic.
• Pick and chop parsley leaves.
• Place a deep skillet over medium-high heat. Add 1 tablespoon cooking oil. When oil is hot, add andouille in a single layer. Cook without disturbing until lightly browned on bottom, about 1 minute
• Cook, tossing, until lightly browned and fragrant, about 1 minute.
• Using a slotted spoon, transfer andouille to a bowl.
• Add to skillet onion whites and garlic. Cook, stirring, until fragrant and shiny, about 1 minute.
• Stir in peppers, celery and Cajun seasoning. Cook, stirring, until vegetables are tender, 2-3 minutes.
Add rice. Cook, stirring, until rice is glassy, about 2 minutes.
• Add tomato, bouillon, 2 cups water and andouille. Cook, stirring occasionally, until rice is just visible, about 2 minutes.
• Reduce heat to medium. Cover pan. Simmer without disturbing until rice is tender, about 15 minutes.
While jambalaya cooks:
• In a large bowl, whisk together vinegar, honey, 1/4 teaspoon kosher salt and 1 tablespoon olive oil.
• Toss in salad greens.
• Stir rice.
• Add onion greens and most of parsley. Taste and adjust seasoning as desired.
• Divide jambalaya between 2 bowls or plates. Garnish with remaining parsley.
• Serve with salad greens, and enjoy!
Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC.Learn More...