Photo: Jennifer Causey Styling: Lindsey Lower
The Creole classic gets a fun makeover with steel-cut oats, which are higher in protein and fiber than white rice. But I wouldn't dare change the heart of the recipe--the trinity of onion, bell pepper, and celery. Be sure to use quick-cooking steel-cut oats for the best results.
Serves 8 (serving size: about a scant 1 1/4 cups jambalaya and 1 tablespoon green onions)
1. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add chicken to pan, and sprinkle with 1/4 teaspoon salt; cook 4 minutes, turning to brown on all sides. Add sausage; sauté 2 minutes. Remove mixture from pan.
2. Add oil to pan; swirl to coat. Add white onion, celery, bell peppers, and garlic; sauté 8 minutes or until tender, scraping pan occasionally to loosen browned bits. Stir in remaining 1 teaspoon salt, paprika, and next 4 ingredients (through bay leaves); sauté 1 minute. Add oats; cook 1 minute, stirring constantly. Add stock and tomatoes; bring to a boil. Reduce heat, and simmer, uncovered, 4 minutes. Return chicken mixture to pan, and add shrimp; cook 5 minutes or until shrimp and oats are done and mixture thickens. Sprinkle with green onions.