Low Fat Jambalaya Recipes

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LOW FAT JAMBALAYA



Low Fat Jambalaya image

Make and share this Low Fat Jambalaya recipe from Food.com.

Provided by Bergy

Categories     Lunch/Snacks

Time 54m

Yield 6 serving(s)

Number Of Ingredients 15

12 ounces bay scallops, cut in half if large
8 ounces turkey kielbasa, casing removed & cut in bite size pieces
1 teaspoon canola oil or 1 teaspoon lite olive oil
1 cup chopped onion
1 cup sweet green pepper, chopped
1 cup celery, chopped
3 cloves garlic, minced
2 1/2 cups low sodium chicken broth
1 1/3 cups salsa (your choice mild or hot)
1 1/4 cups uncooked long grain rice
1 bay leaf
1 1/2 teaspoons cajun seasoning
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 cup parsley, chopped

Steps:

  • Heat oil in a skillet and saute the onions, green pepper, celery& garlic.
  • Cook until the veggies start to soften about 4 minutes Add kielbasa, cook 2 minutes.
  • Add all the remaining ingredients except scallops& parsley.
  • Bring to a boil, simmer for 15 minutes.
  • Stir occasionally or until the rice is cooked.
  • Stir in the scallops& parsley cook for a further 3-5 minutes Do not overcook the scallops.

JAMBALAYA LOW FAT



JAMBALAYA LOW FAT image

Categories     Rice

Yield 10-12 servings

Number Of Ingredients 15

2 tablespoons margarine
3/4 pound boneless, skinless chicken breast, cut into 1-inch cubes
1/2 pound turkey smoked sausage, sliced into 1/2 -inch pieces
1 cup chopped onions, divided
1 cup chopped celery, divided
1 cup chopped green pepper, divided
1 tablespoon minced garlic
1 (14 1/2 -ounce) can whole tomatoes, coarsely chopped, do not drain
2-3/4 cups fat-free, reduced-sodium chicken broth
1 cup uncooked parboiled rice
1/2 cup uncooked brown rice
1/4 teaspoon coarsely ground pepper
1 teaspoon dried thyme leaves
1/4 teaspoon rubbed sage
1/2 teaspoon white pepper

Steps:

  • Melt margarine in skillet. Add chicken and sausage. Cook over medium-high heat until meat starts to brown. Add 1/2 cup each of onions, celery and bell peppers. Cook 5 to 8 minutes or until vegetables are tender, stirring frequently. Stir in garlic, tomatoes, remaining 1/2 cup of each raw vegetable and remaining ingredients. Spray a 9-by-13-inch baking dish with nonstick spray coating; spoon jambalaya into prepared dish. Bake uncovered at 350 degrees 1 hour.

LOW CARB JAMBALAYA



Low Carb Jambalaya image

A jambalaya for the low-carb and paleo crowd. It's rice free, with extra veggies to make up the volume. Just as delicious and flavorful as traditional jambalaya, without the insulin spike!

Provided by Morgan Mallory

Categories     Soups, Stews and Chili Recipes     Stews     Jambalaya Recipes

Time 45m

Yield 6

Number Of Ingredients 13

1 tablespoon olive oil
1 tablespoon butter
1 large onion, diced
2 andouille sausage, halved lengthwise and cut into 1/4-inch half-moons
6 cloves garlic, finely chopped
1 (14 ounce) can crushed tomatoes
3 green bell peppers, seeded and diced
2 zucchinis, diced
2 tablespoons Cajun seasoning
1 teaspoon hot sauce, or to taste
1 cup chicken broth
1 pound chicken breast, cooked, cooled, and chopped
1 pound cooked, peeled, and deveined shrimp

Steps:

  • Heat olive oil and butter in a large saucepan over medium heat. Add the onion and andouille sausage and cook and stir until the onion starts to brown, about 10 minutes. Stir in garlic and cook until fragrant, 1 to 2 minutes.
  • Mix in crushed tomatoes, green bell peppers, zucchinis, Cajun seasoning, hot sauce, and chicken broth; bring mixture to a boil, reduce to a simmer, and cook uncovered until the liquid cooks off and the mixture is thick, about 15 minutes. Stir in chicken and shrimp and simmer until heated through, 1 to 2 minutes.

Nutrition Facts : Calories 259.8 calories, Carbohydrate 14.5 g, Cholesterol 166.6 mg, Fat 8.5 g, Fiber 3.7 g, Protein 31.8 g, SaturatedFat 2.7 g, Sodium 974.5 mg, Sugar 3.8 g

LOW CARB CROCK POT JAMBALAYA



Low Carb Crock Pot Jambalaya image

I found this recipe on a low carb recipe site and I served it last night (my husband has been begging me to make Jambalaya and I finally found a low-carb version). It was excellent, easy to make, and had a nice kick to it (I added extra hot sauce, which might explain why it had a nice kick to it :-). If you are not eating low-carb, then I am sure you can add some rice to it (or serve it on top of rice). Enjoy!

Provided by Helping Hands

Categories     One Dish Meal

Time 7h7m

Yield 4 serving(s)

Number Of Ingredients 12

1 cup chopped onion
1 cup chopped green pepper
1 cup chopped celery
2 garlic cloves (chopped or minced)
1 (28 ounce) can diced tomatoes, undrained
2 cups turkey sausage or 2 cups smoked sausage, chopped
3/4 lb prawns (cooked or uncooked) or 3/4 lb shrimp, peeled, deveined (cooked or uncooked)
1/8-1/4 teaspoon hot sauce (or more, depending on desired heat)
1/4 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon dried thyme
1 tablespoon dried parsley

Steps:

  • Add all ingredients, except shrimp, and stir well.
  • Cook on low for 6-8 hours (or on high for 3-4 hours).
  • If shrimp is uncooked, add to crock pot for last hour (low) or last 1/2 hour (high).
  • If shrimp is cooked, add to crock pot for last 15 mins of cooking time.

PRAWN JAMBALAYA



Prawn jambalaya image

This nourishing jambalaya is a winning recipe. It's low-fat, low-calorie, and provides 4 of your 5-a-day - plus it's all made in one pan so less washing up!

Provided by Sara Buenfeld

Categories     Dinner, Main course

Time 45m

Number Of Ingredients 14

1 tbsp rapeseed oil
1 onion, chopped
3 celery sticks, sliced
100g wholegrain basmati rice
1 tsp mild chilli powder
1 tbsp ground coriander
½ tsp fennel seeds
400g can chopped tomatoes
1 tsp vegetable bouillon powder
1 yellow pepper, roughly chopped
2 garlic cloves, chopped
1 tbsp fresh thyme leaves
150g pack small prawns, thawed if frozen
3 tbsp chopped parsley

Steps:

  • Heat the oil in a large, deep frying pan. Add the onion and celery, and fry for 5 mins to soften. Add the rice and spices, and pour in the tomatoes with just under 1 can of water. Stir in the bouillon powder, pepper, garlic and thyme.
  • Cover the pan with a lid and simmer for 30 mins until the rice is tender and almost all the liquid has been absorbed. Stir in the prawns and parsley, cook briefly to heat through, then serve.

Nutrition Facts : Calories 396 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 15 grams sugar, Fiber 9 grams fiber, Protein 20 grams protein, Sodium 1.3 milligram of sodium

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