Emily Alvers

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    Chicken Andouille Quinoa Jambalaya-

    If you like spicy, you will love this healthy take on a traditional New Orleans favorite. Forget about the store bought boxes of jambalaya mix with a laundry list of ingredients. A few simple substitutions slash this jambalaya's calories and up the healthy whole grains. This recipe uses wholesome ingredients to completely transform what could be a really unhealthy dish into one you can feel good about eating. Whip this feast up in a flash and "Laissez les bons temps rouler." In other words, let the good times roll!

    -2 cups Bob's Red Mill whole grain quinoa
    -4 cups natural chicken broth (MSG free)
    -1 Tbsp. Tony Cacheres Creole seasoning
    -1 lb. boneless skinless chicken breast
    -6 oz. Wellshire natural turkey andouille sausage
    (nitrate/nitrite free is a must!)
    -1 Tbsp. extra virgin olive oil
    -2 cups chopped zucchini
    -1/2 cup chopped yellow squash
    -1/2 cup chopped red pepper
    -1/2 cup chopped green pepper
    -1/2 cup chopped green onions

    Step 1: In a large pot, bring chicken broth to boil. Add quinoa and cook according to package directions. Set aside.

    Step 2: Slice sausage links thinly and set aside. Then, cut chicken into bite size pieces. In a large skillet, heat extra virgin olive oil on medium high, add chicken and Tony Cacheres Creole seasoning. Cook 3-5 minutes, turning often, until cooked through. Add sliced sausage and cook another 1-2 minutes just to heat through. Add chicken and sausage to pot of cooked quinoa.

    Step 3: Add all chopped vegetables to empty skillet. Cover and cook over medium heat 5 minutes until al dente, stirring occasionally. Add cooked vegetables to quinoa and meat mixture and mix well. Top each bowl with additional chopped green onions and serve. Makes 8 servings (about 1.5 cups each)

    Bulk cooking at it's finest! Enough to feed the family or for extra meals throughout the week. This dish does pack some heat and may not be suitable for young children unaccustomed to spicy foods. Omit the creole seasoning to make a less spicy version or to make this recipe completely gluten free.

    Nutrition Facts:
    290 calories
    6.5 g fat
    25 g protein
    36 g carbs
    3 g sugar
    5 g fiber

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