Jambalaya

No city or region in America lays claim to a richer, more influential lineup of culinary creations than New Orleans and the surrounding Creole country. Gumbo, étouffée, beignets, po' boys - all are part of Louisiana's incomparable culinary heritage. No dish, though, is more famous than jambalaya, the rice-based hodgepodge of meat, seafood, and vegetables, not unlike the Spanish paella. By decreasing the rice ratio (or even swapping out with quinoa for a gluten-free alternative) and increasing the produce and protein, this jambalaya recipe cuts the calories and carbs dramatically. Don't worry though: it still has enough soul (and flavor) to satisfy the most discerning Creole critics.

Ingredients:

• 1 tsp olive or canola oil
• 1 cup diced turkey kielbasa
• 1 medium onion, diced
• 1 medium green bell pepper, diced
• 2 cloves garlic, minced
• 8 oz boneless, skinless chicken breast, cut into 1⁄2" cubes
• 1 cup long-grain rice (for a gluten-free option, swap out for quinoa)
• 2 1⁄4 cups low-sodium chicken stock
• 1 can (14 oz) diced tomatoes
• 1 Tbsp tomato paste
• 1/8 tsp cayenne pepper
• 2 bay leaves
• 8 oz medium shrimp, peeled and deveined
• Salt and black pepper to taste
• Frank's Red Hot, Tabasco, or other hot sauce
• Chopped scallions (optional)

Instructions:

• Heat the oil in a large skillet or sauté pan over medium heat.
• Add the kielbasa and cook for about 3 minutes, until lightly browned.
• Add the onion, bell pepper, and garlic and cook, stirring occasionally, for 4 to 5 minutes, until the vegetables have softened.
• Push the vegetables and kielbasa to the perimeter, making a well in the center of the pan. Add the chicken and sauté until lightly browned but not cooked through, about 3 minutes.
• Stir in the rice, stock, tomatoes, tomato paste, cayenne, and bay leaves.
• Turn the heat to low, cover, and simmer for 17 minutes, until nearly all of the liquid has been absorbed by the rice.
• Uncover, add the shrimp, and cook for 2 to 3 minutes, until the rice is tender and the shrimp are cooked through.
  Discard the bay leaves.
• Season with salt, black pepper, and hot sauce, and garnish with the scallions, if using.