Healthy chicken jambalaya

Vibrant but virtuous, Lotte Duncan recreates a Cajun classic the healthy way in this delicious easy-peasy one pot supper dish
By Frank Bordoni
Healthy chicken jambalaya
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 25 minutes
  • Effort: easy

Ingredients

Main

  • 1 tbsp olive oil
  • 1 red onions, chopped
  • 2 sticks celery
  • 3 cloves garlic, crushed
  • 2 skinless chicken breasts
  • 2 sausages, low fat, cut into chunks
  • 1 large red pepper, chopped
  • 175 g button mushrooms, quartered
  • 4 tomatoes, skinned and chopped
  • 175 g brown rice, cooked
  • 175 g long grain rice, cooked
  • 400 g tinned red kidney beans, drained and rinsed
  • 1 bunches parsley, chopped
  • 3 tsp cajun seasoning
  • 0.5 tsp chilli powder
  • 1 pinches black pepper
  • 1 small pineapple, peeled, cored and diced
  • 1 limes, juice

Method

1. Heat the oil in a wok or large frying pan over a low heat and fry the onion, celery and garlic until soft. 2. Add the chicken and sausage and cook for five minutes.3. Add the pepper, mushrooms and tomatoes and cook together for eight minutes, stirring well. 4. Stir in the rice and beans. Mix in the parsley, the Cajun seasoning and the chilli powder. 5. Season to taste with salt and freshly ground pepper, adding a little more chilli as desired. 6. Mix the pineapple with the lime zest and juice. 7. Serve the jambalaya immediately, topped with the pineapple and lime mixture.

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