Spicy Jamalaya

31 Jan

Chicago is currently preparing for about 2 feet of snow – give or take a few feet. We are under a blizzard warning from the National Weather Service. The grocery stores are packed, people are freaking out and one of my friends has declared he is calling in “Blizzard” for work tomorrow.

Apparently the world is ending – at least in Chicago.

In this time of desperation I call for a taste of warmth, a taste of New Orleans…..Jambalaya.

The show must go on.

Spicy Jambalaya
Adapted from Eat, Live, Run

1/2 lb andouille chicken sausage
1 Tablespoon canola oil
1 1/2 Tablespoon whole wheat flour
1 large onion, chopped
1 Tablespoon minced fresh parsley
1 stalk celery, chopped
2 cloves garlic, minced
3/4 cup long grain brown rice
1.5 cups water
1 15oz. can fire roasted tomatoes
1 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne
hot sauce, to taste

Directions:
1. Heat oil in a dutch oven over medium high heat. Brown sausage and then remove and set aside.
2. Add the flour to the oil and make a dark roux by cooking the flour over medium high heat until golden in color, stirring continuously with a rubber spatula.
3. Add the chopped onions, celery and parsley to the roux and toss well to coat. Cook for about six minutes or until the onions are soft. Add the garlic and cook for thirty seconds more.

4. Add the water, tomatoes, rice, salt, pepper and cayenne. Add back the sausage as well. Stir well and bring up to a boil. Reduce heat to low, cover and simmer for about one hour (no peaking!).
5. Before serving fluff jambalaya with a fork and add more hot sauce to taste.

Nutrition Notes: Brown rice, tomatoes, celery, onion – I’d say this is pretty healthy. Even though it’s not in traditional jambalaya, adding some sauteed spinach to this dish would be a great nutritional boost! I only used about 1/2 pound of sausage as well and make sure to look for a leaner version of andouille sausage. I used this one: