The Lodge Dutch Oven with loop handles
It has been a hot and steamy here in New England. When the kitchen is hot I try to do a little cooking as I can. I love making one pot meals during these times. It helps that I have one of the greatest cooking vessels in the world to cook my favorite one pot meals. I love to cook with cast iron because I fell that I get the most flavors out of my ingredients. If you never have cooked in a cast iron pan I strongly suggest it! There is nothing like it!
One of my favorite things to cook in this particular pot is Jambalaya the MOTR MACROS way. Jambalaya is one of my husbands favorite dishes. Being born and raised in Louisiana, he has had is fair share of Jambalaya. This recipe has both Spanish and French influence and traditionally make with meat, veggies, stock, and rice. It is a very tasty dish and can be found in almost every restaurant in New Orleans. What can make this dish high in points/macros is the cut of meat used and the rice. To make this dish Weight Watchers friendly feel free to use lower fat meats and use Cauliflower Rice instead of rice. This makes more of a jambalaya stew, but the flavor essence is there and that is what really matters. Enjoy!
Healthy Chicken and Sausage Jambalaya Recipe
- 2 Tablespoons olive Oil
- 1 pound raw chicken thighs boneless & skinless, diced
- 2 tbsp cajun seasoning to taste I used McCormick blend
- 1 pound chicken andouille sausage sliced
- 1 medium yellow onion diced
- 2 bell peppers any color, diced (or 3 cups tri-color pre-diced peppers)
- 2 stalks celery diced (about 1 cup)
- 3 cloves garlic finely minced
- 3 cups chicken stock
- 1 can 14 ounces crushed tomatoes
- 1.5 cups jasmine rice rinse and drained
- chopped fresh parsley or green onion optional garnish
- salt and pepper to taste
- 2 tbsp tomato paste
1. Heat 1 tbsp of oil in a pan on medium-high heat. Brown sliced sausage for 4 to 5 minutes, until each sided has a slight crisp. Remove sausage from pan.
2. Season the chicken thighs with salt, pepper and cajun seasoning.
3. Heat remaining oil in pan. Brown the chicken thighs for about 4 to 5 minutes, until most of the pinkness is gone.
3. Add the onions, celery and peppers, and cook for about 4 minutes, stirring frequently.
4. Stir in 1/2 tsp salt, 1/8 tsp pepper, garlic, and andouille sausage, and cook another minute until all flavors are integrated together.
5.Add stock and rice (rinsed and drained - do not skip!), crushed tomatoes and stir, scraping any bits off the bottom.
6.Bring to a boil; reduce heat to low, and simmer covered until most of the liquid is absorbed (about 15 minutes), stirring frequently.
7.Turn OFF the heat, stir, recover, and let it sit for about another 8 to 10 minutes.
8. Taste to see if you want to add more seasoning (Cajun seasoning, salt, pepper, etc.)
9.Garnish with sliced green onions, parsley, hot sauce, etc.
What type of foods to you crave on hot days?