Now, on to the first recipe share! This one falls under the category of souped up found recipes. Brandon can never leave well enough alone when I bring him a recipe, and this was no exception. We had been discussing trying to make a healthy version of jambalaya and I came across this recipe on Delish. It sounded pretty good and the numbers looked great to me, but of course B was less than impressed. So, he took it upon himself to add a few items. His first instinct was to add some celery, but as I am not a huge fan he dumped that idea and went a different route as we passed the frozen vegetable aisle. A bag of chopped spinach jumped into the cart, followed quickly by a bag of black eyed peas. This was a bit of a risk for us because he had never tried preparing them before, let alone frozen, but they seemed right at home in the southern dish. Thankfully, the gamble paid off big. The peas give the meal a bit more heft, and are a perfect compliment to the earthiness of the brown rice. Topped off by a few dashes of Zatarain's seasoning and Crystal hot sauce, the dish really came together.
The other difference is that, like the reviewers on Delish, we were unable to find a turkey andouille so we just used Cantella's pork andouille which is fairly low cal per serving and really tasty. I recalculated based on all of our changes, and it's about 450 per serving.
Here's a picture of the finished product (in Brandon's new Dutch oven):
And here's a closeup:
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