Saturday, January 30, 2010

Black Eyed Pea and Zucchini Jambalaya

I know, an unusual combo for jambalaya but it works, honest! I was not planning on adding the zucchini but used too much seasoning the first time I made this and desperately needed something to add more balance, I had used up all the celery and peppers in the fridge and all I had left in there was zucchini. Hoping to salvage my big pot of jambalaya, I decided to throw it in and it was so delicious, I kept it in the final recipe!


16 ounces turkey sausage (*use a gluten-free brand such as Trader Joes or Applegate Farms if you are on a gluten-free diet)
2 cans black eyed peas (rinsed well)
2 cup chopped green bell pepper
2 cups chopped zucchini
2 cups chopped celery
1 cup chopped onion
1 tablespoon Cajun or Creole seasoning (*use a gluten-free brand if you are on a gluten-free diet)
4 cups cooked Brown rice
1 teaspoon olive oil
1/4 cup chicken or vegetable broth (optional)(*use a gluten-free brand such as Progresso Natural if you are on a gluten-free diet)


Wash and chop all the vegetables and slice the turkey sausage into ¼ inch think rounds. Add 1 teaspoon olive oil to a large pan or pot and put in the sausage, onions, bell pepper and celery and sauté on medium heat until just before tender (about 10 minutes). Meanwhile cook the rice according to package directions (I use Trader Joes Frozen which cooks for only 3 minutes in the microwave). Add the black eyed peas, zucchini and seasoning to the pan with the sausage and vegetables, throw in the cooked rice and cook on low heat for 10 minutes, stirring occasionally.

Note: If there is not enough liquid in the pan produced from cooking the veggies, or you like your jambalaya a bit more soupy, add chicken or veggie stock during cooking.

Variation: If you are watching sodium, use your own low salt seasoning

Makes 10 cups, 10 servings

Serving size: 1 cup Calories 220 Protein 12 g Carb 34 g Fiber 5g Sugars 3 g Fat 5 g Saturated fat 1.5 g Sodium 940 mg


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