Jambalaya
"Hello, New Orleans! Mark Twain once said, "New Orleans food is as delicious as the less criminal forms of sin." Speaking nutritionally, meat-heavy jambalaya is a misdemeanor. But toss in chicken instead of andouille sausage and pick a leaner cut of ham — keep the shrimp, of course — and you can dine with a clear conscience. Use brown rice instead of white and be generous with the veggies, and one bowl will provide 4 grams of fiber and 20 essential vitamins and minerals. Pretty impressive for a Fat Tuesday feast...."
INGREDIENTS
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1 tbsp olive oil
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1 large onion, chopped
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2 medium cloves garlic, peeled
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1 large green bell pepper, cored, seeded and chopped
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2 celery stalks, diced
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3 tbsp fresh Italian parsley, minced
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4 oz extra-lean smoked ham, cut into 1/2-inch cubes
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5 oz boneless, skinless chicken breast, diced
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1 large bay leaf
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1 tsp cayenne pepper
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1 can (28 oz) diced tomatoes
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1 can (8 oz) tomato sauce
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3/4 cup brown rice, uncooked
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1 1/2 lb medium shrimp, peeled, deveined and chopped into bite-sized pieces
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