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.

Ann Taylor Pittman
Recipe by Cooking Light April 2016

Gallery

Credit: Jennifer Causey Styling: Lindsey Lower

Recipe Summary

hands-on:
51 mins
total:
51 mins
Yield:
Serves 8 (serving size: about a scant 1 1/4 cups jambalaya and 1 tablespoon green onions)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

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

Nutrition Facts

296 calories; fat 9.8g; saturated fat 2g; mono fat 3.1g; poly fat 1.7g; protein 27g; carbohydrates 25g; fiber 5g; cholesterol 138mg; iron 3mg; sodium 628mg; calcium 115mg; sugars 5g.
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