Chicken and Sausage Jambalaya!
New Orleans is all about mixing things together to make something new. People from many different places such as France, Spain, Italy, the Caribbean and Africa all ended up here and created a unique culture and cuisine. Jambalaya is a lot like New Orleans in that it’s flavor comes from many different places.
A New Stew
It is said that Jambalaya was a New World attempt to make a Spanish dish called “‘paella” (pronounced “pie-aye-ya”). But this dish requires an expensive seasoning ‘saffron’, which was difficult to get in America. So creative chefs used tomatoes instead. They also added spices from the Caribbean to create a unique and tasty rice stew.
How to Make It:
8 ounces reduced-fat smoked sausage, diced
1 pound cooked boneless, skinless chicken breasts, cut in strips or chunks
2 1/1 cups salsa (mild)
1 teaspoon dried thyme leaves
1/2 cup chopped green onions
- In large nonstick skillet, cook sausage over medium heat until done. Drain any excess grease.
- Add chicken, salsa, and thyme. Bring to a boil, reduce heat, and add green onions, cooking 5 minutes longer. Serve over rice.
Makes 4 Servings
Get Up & Geaux Activity!
While your Jambalaya is simmering, try out a few Jumbo Twists: