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Steel-Cut Oats Jambalaya

Photo: Jennifer Causey Styling: Lindsey Lower

Hands-on time 51 mins
Total time 51 mins
Yield

Serves 8 (serving size: about a scant 1 1/4 cups jambalaya and 1 tablespoon green onions)

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.  

Ingredients

  • Cooking spray
  • 1 pound skinless, boneless chicken thighs, cut into 1/2-inch pieces
  • 1 1/4 teaspoons kosher salt, divided
  • 8 ounces andouille sausage, thinly sliced
  • 2 tablespoons canola oil
  • 2 cups chopped white onion
  • 1 cup diced celery
  • 1 cup finely chopped green bell pepper
  • 1 cup finely chopped red bell pepper
  • 8 garlic cloves, minced
  • 2 teaspoons paprika
  • 1 teaspoon freshly ground black pepper
  • 3/4 teaspoon dried oregano
  • 1/2 teaspoon ground red pepper
  • 2 bay leaves
  • 1 cup uncooked quick-cooking steel-cut oats
  • 2 1/2 cups unsalted chicken stock (such as Swanson)
  • 1 (14.5-ounce) can unsalted diced tomatoes, undrained
  • 12 ounces peeled and deveined medium shrimp
  • 1/2 cup sliced green onions

Nutrition Information

  • calories 296
  • fat 9.8 g
  • satfat 2 g
  • monofat 3.1 g
  • polyfat 1.7 g
  • protein 27 g
  • carbohydrate 25 g
  • fiber 5 g
  • cholesterol 138 mg
  • iron 3 mg
  • sodium 628 mg
  • calcium 115 mg
  • sugars 5 g
  • Est. Added Sugars 0 g

How to Make It

  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.

Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice (Oxmoor House, 2016).