Non-Balaya

Over the years my family has made this dish. I’ve always known it as jambalaya, but years ago found out it wasn’t the traditional jambalaya served in a spicy or zesty tomato-based dish. This is my family’s twist on it. We love it very much. It’s our comfort food. I’ve made quicker adjustments on my family’s recipe for a faster prep time. And this recipe is scaled down. It’s normally twice this size for our huge family.

Step: 1

Heat the vegetable oil in a large pot over medium-high heat. Cook the chicken until no longer pink in the center and the juices run clear, 3 to 5 minutes. Remove from pot and set aside.

Step: 2

Melt the butter in the large pot. Cook the onion, green onion, and parsley in the butter until the onions begin to soften, 4 to 7 minutes. Stir in the garlic and cook until brown, 3 to 4 minutes. Add the chicken broth, cooked chicken, sausage, and rice; bring to a boil for 2 minutes and then reduce heat to medium-low. Cover and simmer for 1 hour. Do not remove cover or stir while simmering. Serve hot.

Per Serving: 737 calories; protein 38.9g; carbohydrates 54.4g; fat 39.1g; cholesterol 117.9mg; sodium 1241.4mg.

The most obvious way to pick a side dish is to caught at your main dish (pasta, chicken, seared tofu) and pick something different. If you’re cooking pasta, make sure for a simple healthy dish . Making steak? Go for more light. If you’re want to cooking stir-fry with rice, it must not a good idea to adjust with make a rice salad.

One make sure is also can make to cooking method . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be juggling four pans on the stovetop . But often you can make a dish do double-duty .