Annie Wayhrauch, registered dietitian and participant in the 2011 Get Your Rear in Gear San Antonio race, will be contributing several recipes to Get Your Rear in Gear this year. Her recipes for classic dishes will feature a few simple changes that put a healthy spin regional favorites. Annie was inspired to participate to celebrate her mother who passed away from colon cancer several years ago (read more).
In honor of the Get Your Rear in Gear Baton Rougeon Saturday, April 16, enjoy this Jambalaya recipe “makeover.” Watch for other recipes with Annie’s Makeover flair highlighting other Get Your Rear in Gear races across the country.
Healthy Tips for all recipes:
Any recipe that incorporates a variety of vegetables helps make it easier to achieve your daily goal intake.
Poaching meats is a healthier option as well as incorporating a variety of spices to flavor foods instead of using excess salt.
Celebrating Get Your Rear in Gear Baton Rouge
1 large and 1 small onion (finely chopped)
2 bell peppers, any color (finely diced)
4-6 cloves of garlic (finely minced)
3 links of turkey sausage (the spicier the better) cut into 1/3″ thick rounds
4 chicken breasts
Low Sodium Chicken broth (enough to cook the rice in, plus approx. 1/2-3/4 cup)
Brown Rice (up to one bag)
Small jar of tomato paste
Green onions, light green-dark green parts finely diced (to taste)
Parsley (to taste)
Cook the rice according to package directions in the chicken broth instead of water (for added flavor).
Place chicken breasts in a pot of water, just enough to cover all of the meat. Gently poach the chicken breasts on a high simmer/low boil. Do not overcook. When the chicken is done, set aside and allow to cool.
While you are cooking the rice, brown the sausage in a pan. Remove sausage, set aside on paper towels to drain. Sauté the onions (not the green), peppers, and garlic slowly in olive oil, until the veggies are essentially wilted/onions are translucent.
Shred the cooled chicken into small pieces. Add the chicken and the sausage back into the pan with the veggies. Mix well on med-low heat. Once the meats and veggies are well combined, add them to the pot with the cooked rice. Add approx 3/4 of the jar of tomato paste and enough of the reserved chicken stock to allow everything to combine easily, coating the rice well, but not enough to make the jambalaya “soupy”.
Season to taste with the salt, pepper and cayenne. Stir in the green parts of the green onions just before serving, same with the parsley. Serve with Tabasco so people can spice it up accordingly.
Original recipe compliments of Alison Sanborn
Editors Note: We’d love to post a photo of this finished dish. Please share your photos of you or your family enjoying this Jambalaya Makeover on our Facebook page.