Best 2 Jambalaya Low Fat Recipes

Jambalaya is a delicious and versatile dish that can be made with a variety of ingredients, making it a great option for those looking for a low-fat meal. With its vibrant flavors and textures, jambalaya can be enjoyed by people of all ages. This article will provide you with a comprehensive guide to creating a low-fat jambalaya that is both flavorful and satisfying, using healthier alternatives to traditional ingredients. From choosing lean proteins to incorporating low-fat cooking methods, we will explore various ways to reduce fat content while preserving the authentic taste of this classic dish.

Here are our top 2 tried and tested recipes!

LOW FAT JAMBALAYA

Low Fat Jambalaya image

Make and share this Low Fat Jambalaya recipe from Food.com.

Provided by Bergy

Categories Lunch/Snacks

Time 54m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

12 ounces bay scallops, cut in half if large
8 ounces turkey kielbasa, casing removed & cut in bite size pieces
1 teaspoon canola oil or 1 teaspoon lite olive oil
1 cup chopped onion
1 cup sweet green pepper, chopped
1 cup celery, chopped
3 cloves garlic, minced
2 1/2 cups low sodium chicken broth
1 1/3 cups salsa (your choice mild or hot)
1 1/4 cups uncooked long grain rice
1 bay leaf
1 1/2 teaspoons cajun seasoning
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 cup parsley, chopped

Steps:

Heat oil in a skillet and saute the onions, green pepper, celery& garlic.
Cook until the veggies start to soften about 4 minutes Add kielbasa, cook 2 minutes.
Add all the remaining ingredients except scallops& parsley.
Bring to a boil, simmer for 15 minutes.
Stir occasionally or until the rice is cooked.
Stir in the scallops& parsley cook for a further 3-5 minutes Do not overcook the scallops.

JAMBALAYA LOW FAT

JAMBALAYA LOW FAT image

Categories Rice

Yield 10-12 servings

Number Of Ingredients 15

Ingredients

2 tablespoons margarine
3/4 pound boneless, skinless chicken breast, cut into 1-inch cubes
1/2 pound turkey smoked sausage, sliced into 1/2 -inch pieces
1 cup chopped onions, divided
1 cup chopped celery, divided
1 cup chopped green pepper, divided
1 tablespoon minced garlic
1 (14 1/2 -ounce) can whole tomatoes, coarsely chopped, do not drain
2-3/4 cups fat-free, reduced-sodium chicken broth
1 cup uncooked parboiled rice
1/2 cup uncooked brown rice
1/4 teaspoon coarsely ground pepper
1 teaspoon dried thyme leaves
1/4 teaspoon rubbed sage
1/2 teaspoon white pepper

Steps:

Melt margarine in skillet. Add chicken and sausage. Cook over medium-high heat until meat starts to brown. Add 1/2 cup each of onions, celery and bell peppers. Cook 5 to 8 minutes or until vegetables are tender, stirring frequently. Stir in garlic, tomatoes, remaining 1/2 cup of each raw vegetable and remaining ingredients. Spray a 9-by-13-inch baking dish with nonstick spray coating; spoon jambalaya into prepared dish. Bake uncovered at 350 degrees 1 hour.

Tips:

Use low-fat or fat-free chicken or turkey instead of pork or beef to reduce the fat content in your jambalaya.
Choose lean sausage, such as chicken or turkey sausage, or use a plant-based sausage alternative.
Use brown rice instead of white rice for a healthier option.
Load up on vegetables, such as bell peppers, onions, and celery, to add flavor and nutrients to your jambalaya.
Use low-sodium chicken broth or vegetable broth to reduce the sodium content in your jambalaya.
Add a variety of spices, such as paprika, cumin, and cayenne pepper, to give your jambalaya a flavorful kick.
Serve your jambalaya with a side of low-fat sour cream or Greek yogurt for a creamy and tangy topping.

Conclusion:

Jambalaya is a delicious and versatile dish that can be enjoyed by people of all ages. By following these tips, you can make a low-fat jambalaya that is just as flavorful and satisfying as the traditional version. So next time you're looking for a healthy and hearty meal, give this low-fat jambalaya a try.