Low Carb Jambalaya

Low Carb Jambalaya

Now...I'm a Southern girl at heart. Dad's from Texas, Mom's from Louisiana...so I definitely enjoy and appreciate some New Orleans cuisine. The only problem? Most jambalaya is rice-based, so it is TONS of calories! Yesterday, after looking through tons of recipe and tons of pictures, I decided to make my own!! This one is veggie-based, but it does have some meat in it too!

Ingredients (Makes enough for 2 BIG servings):
3 oz cooked chicken (I used my marinated grilled chicken from my freezer)
1 Andouille sausage link (I used Chef Aidell's Cajun Style Andouille pork sausage - 160 calories!)
1/4 c uncooked brown rice
1/2 red bell pepper
1/2 green bell pepper
1/2 yellow bell pepper
1 stalk celery
1 jalapeno pepper
1 medium zucchini
2 white mushrooms
1/2 c diced onion
1/4 - 1/2 tsp minced garlic
1/2 can fire roasted diced tomatoes
paprika
Tony Chachere's creole seasoning


Instructions:
Prepare brown rice as directed on package. While rice is simmering, begin preparing vegetable mixture. Spray skillet (Use a BIG skillet!) with cooking oil and turn to medium-low heat. Chop bell peppers into thin strips (Mine were about 1-2 inches long.) Dice onions, celery, mushrooms,  and jalapeno. Slice zucchini into thin rounds (no bigger than 1/4 in). Add all vegetables and garlic to pan. Saute until soft. While this is cooking, chop up chicken into small pieces, and slice and quarter the sausage. Saute in its own pan until heated through. Add meat to vegetable mixture, and add diced tomatoes (with juice). You can also add a liberal amount of Creole seasoning, and a few dashes of paprika. Saute on medium heat until most of the liquid is gone. By this time the rice will likely be done. Add rice and stir. Mix it up, divide in half and you have a very filling, very delicious dinner!!

Nutrition Facts:
Calories: 290
Total Fat: 8 g
Saturated Fat: 2.6 g
Cholesterol: 54mg
Sodium: 517 mg
Carbohydrates: 32.6 g
Dietary Fiber: 5.4 g
Sugars: 7.9 g
Protein: 23 g