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Black-Eyed Pea Jambalaya

Black-Eyed Pea Jambalaya

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Rated: 0
  • Makes: 6 servings
  • Start to Finish 1 hr
  • Serving Size: 1 1/3 cups jambalaya and 1/3 cup brown rice
  • Carb Grams Per Serving: 32

Ingredients

  • 8 ounces fresh or frozen small shrimp
  • 8 ounces dried black-eyed peas
  • 4 cups cold water
  • 8 ounces skinless, boneless chicken thighs
  • 4 ounces andouille or New Orleans-style sausage
  • 2 teaspoons olive oil
  • 1/2 cup chopped onion (1 medium)
  • 1/2 cup chopped celery (1 stalk)
  • 1/2 cup chopped green sweet pepper (1 small)
  • 1/4 cup no-salt-added tomato paste
  • 1 14 1/2 - ounce can no-added-salt stewed tomatoes, undrained
  • 1 cup reduced-sodium chicken broth
  • 1 tablespoon salt-free Cajun or Creole seasoning
  • 2 cups hot cooked brown rice
  • Green onions, thinly sliced
  • Snipped fresh parsley (optional)
  • Bottled hot pepper sauce (optional)

Directions

  1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. Set aside. Rinse black-eyed peas. In a 4- to 5-quart Dutch oven combine black-eyed peas and the cold water. Bring to boiling; reduce heat. Simmer, covered, about 45 minutes or until black-eyed peas are tender. Drain black-eyed peas.
  2. Meanwhile, cut chicken into 1/2-inch pieces and cut sausage into 1/4-inch slices; set aside. In a large skillet heat oil over medium heat. Add onion, celery, and sweet pepper. Cook for 5 to 7 minutes or until vegetables are tender, stirring occasionally. Add chicken and sausage to skillet. Cook and stir for 5 to 6 minutes or until starting to brown. Stir in tomato paste. Cook for 2 minutes more. Stir in tomatoes, broth, Cajun seasoning, and cooked black-eyed peas. Bring just to boiling. Stir in shrimp. Simmer for 2 to 3 minutes or until shrimp are opaque.
  3. Serve over hot cooked rice. Garnish with green onions. If desired, sprinkle with parsley and pass hot pepper sauce.

Nutrition Facts Per Serving:

Servings Per Recipe: 6
PER SERVING: 274 cal., 7 g total fat (2 g sat. fat), 95 mg chol., 513 mg sodium, 32 g carb. (6 g fiber, 7 g sugars), 20 g pro.

Diabetic Exchanges

Starch (d.e): 2; Mark as Free Exchange (d.e): 0; Lean Meat (d.e): 2.5