Healthy Jambalaya Recipe (2024)

FAQs

Why is jambalaya healthy? ›

It's packed with protein in the shrimp, chicken and sausage. Brown rice is your healthy source for carbohydrates. Obviously this is a meal for later on in your bariatric surgery recovery when you are comfortable eating different things all in the same meal.

The richness of the stock, the slow build of Creole spices, and the way the meat is cooked — in this case, caramelizing the sausage, which coaxes out more flavor and adds that appealing browned finish — also contribute to the deep, complex layers of this dish.

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.

The main difference between these two dishes is their use of 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.

The "holy trinity" in Cajun cuisine and Louisiana Creole cuisine is the base for several dishes in the regional cuisines of Louisiana and consists of onions, bell peppers and celery. The preparation of Cajun/Creole dishes such as crawfish étouffée, gumbo, and jambalaya all start from this base.

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.

There are two types of jambalaya: Cajun and Creole. Cajun jambalaya originates from the bayous of Louisiana, featuring andouille sausage and various veggies. Creole jambalaya incorporates tomatoes and shrimp, using influences from Spain, France, and African locals.

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.

Extra Veggies

From mushrooms to sliced squash, the addition of veggies not only helps your proteins go farther if you don't have a lot on hand, but it also adds different textures and shapes that make your jambalaya more visually interesting and flavorful.

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.

What protein is in jambalaya? ›

Pick your protein: Chicken, shrimp and Andouille sausage are all traditional options for jambalaya. But feel free to choose just one, two or use all three, depending on what proteins you like. Other options could include other kinds of seafood (i.e. cod, mussels, clams, crawfish, etc.), pork or firm tofu.

The magnesium content in the grain will back your muscles, nerves, and bone function. And, the niacin content in farro will assist your body in breaking down all your macros. If you're one to work out before eating dinner, this is a great post-workout option to refuel those starved muscles.

Most jambalaya recipes don't call for thickeners like roux or okra, though some people use cornstarch as a thickener if the dish needs it.

The one ingredient that seems to be fairly constant in all Jambalaya preparations though is some kind of sausage, and preferably a smoked one. Andouille, a spicy smoked sausage native to Louisiana, is the traditional choice.

High Protein Jambalaya (54g protein, 55g carb, 18g fat - 610 calories - 8 servings)

Jambalaya is both a culinary staple and a storied dish in New Orleans. The dish has been a part of New Orleans cuisine since Colonial Spanish settlers tried reconstructing their native paella from locally-sourced ingredients. Today, the dish is comprised of a mix of chicken, seafood, sausage–or all three!

The magnesium content in the grain will back your muscles, nerves, and bone function. And, the niacin content in farro will assist your body in breaking down all your macros. If you're one to work out before eating dinner, this is a great post-workout option to refuel those starved muscles.

It is thought that jambalaya is descended from the Spanish dish paella, which was brought by Spanish immigrants to New Orleans. Jambalaya features ingredients that are readily available in Louisiana and pull from the state's cultural influences — namely African, French and Caribbean.