Healthy Jambalaya Recipe (2024)

FAQs

Is jambalaya healthy to eat? ›

It easily lends itself to a healthy meal that is still low calorie. Luckily, the traditional ingredients used in jambalaya are pretty easy to accommodate in a healthy diet. This particular recipe capitalizes on using brown rice as opposed to using white rice, however.

The Holy Trinity is the Cajun and Creole counterpart to this trio, consisting of onion, celery, and rather than carrot, green bell peppers. Just like mirepoix, the Holy Trinity is one of the first things to hit the pan, acting as an aromatic base for dishes like Gumbo, Jambalaya, and Crawfish Étouffée.

Carbs in Jambalaya With Meat And Rice, Chicken And Sausage Jambalaya. Jambalaya With Meat And Rice, Chicken And Sausage Jambalaya (1 cup) contains 22.7g total carbs, 21.4g net carbs, 21.2g fat, 26.1g protein, and 393 calories.

Black pepper, cayenne pepper, bay leaves, thyme, oregano, and hot sauce are the backbone of a great jambalaya. You can also add in some tomato paste or tomato powder, which creates a little sweetness.

Cajun vs.

Creole jambalaya, also known as red jambalaya, contains tomatoes. Cajun or brown jambalaya does not. Jambalaya isn't thickened with roux, although some cooks do include a little skillet-browned flour.

A hearty blend of rice, meats, vegetables, and lots of seasoning, jambalaya is a cold-weather comfort food that is sure to please everyone. There are two types of jambalaya: Cajun and Creole.

One of the biggest complaints when making jambalaya is that the rice ends up mushy. And there's two main culprits of this – choosing the wrong type of rice and over-stirring. For this recipe, you want long-grain white rice, like basmati or jasmine. Don't use short-grain rice.

Gumbo is really a soup or stew that's often served over a little rice, while jambalaya is made with the rice cooked into the dish, making the grain an integral part of it. In gumbo, there should be more liquid than rice, while jambalaya should not be liquid-y or mushy. "Jambalaya is a way to cook rice.

The French flavor base called mirepoix is a combination of onion, carrot and celery generally cut to the same size. It's used in a ratio that's 2 parts onion to 1 part celery and carrot. Saute in Butter. Mirepoix is the start of many French dishes, such as coq au vin and lamb stew.

Jambalaya (/ˌdʒæmbəˈlaɪə/ JAM-bə-LY-ə, /ˌdʒʌm-/ JUM-) is a savory rice dish of mixed origins that developed in the U.S. state of Louisiana apparently with African, Spanish, and French influences, consisting mainly of meat or seafood (or both), and vegetables mixed with rice and spices.

Is jambalaya a meal or side dish? ›

Jambalaya quickly becomes a complete meal with enough cornbread.

The pot will now contain the browned sausage, browned meat, caramelized vegetables, bouillon cubes, garlic, and the right amount of water. Bring the mixture to a boil over high heat. Once it comes to a boil, either reduce to low heat and cover the pot or turn off the heat and cover the pot.

Two main categories of jambalaya exist: Creole (or red) jambalaya, which is associated with the city of New Orleans and contains tomato, and Cajun (or brown) jambalaya, which contains no tomato and is more common in other parts of Louisiana. The recipe I'm focusing on here is the former, with tomato.

If you don't rinse it away, the starch creates a gluey film as the rice cooks. Rinse away the extra starch and the rice will be sticky enough to fluff up, but not too gummy. If you've been having trouble achieving the “just right” texture with your rice, try adding the rinsing step to your prep.

Problem: Complicated to make, jambalaya is usually overcooked and underseasoned. The dish is an unappealing mixture of rubbery shrimp, dry chicken, and gummy rice bound in a thin, watery tomato base. Goal: We wanted fluffy rice with perfectly cooked and seasoned chicken, shrimp, and sausage.

Although the traditional cooking style of gumbo and jambalaya include several ingredients which are high in calories and sodium, there are several healthier choices available, like, using brown rice instead of white rice, sesame or walnut oil for less trans and saturated fat etc.

Jambalaya with meat and rice contains 5.4 g of saturated fat and 142 mg of cholesterol per serving. 244 g of Jambalaya with meat and rice contains 19.52 mcg vitamin A, 15.6 mg vitamin C, 0.49 mcg vitamin D as well as 2.73 mg of iron, 58.56 mg of calcium, 588 mg of potassium.

From the gardens that enslaved people nurtured to the newfound financial opportunity during the early days of emancipation, Black Americans created dishes that became — reductively — synonymous with Southern cuisine, like jambalaya, sweet potatoes and okra gumbo.

The favorite choice for the term "Jambalaya" is 1 cup of Jambalaya with Meat and Rice which has about 26 grams of protein.