Healthy Jambalaya Recipe (2024)

FAQs

Is jambalaya good for you? ›

It's loaded with protein, veggies and complex carbs for a balanced dinner. This recipe makes a lot so you can enjoy leftovers for lunch throughout the week. It's gluten free and dairy free! This healthy jambalaya is infused with bold Cajun flavor with minimal effort.

Jambalaya With Meat And Rice, Chicken And Sausage Jambalaya (1 cup) contains 22.7g total carbs, 21.4g net carbs, 21.2g fat, 26.1g protein, and 393 calories.

The "holy trinity" in Cajun cuisine and Louisiana Creole cuisine is the base for several dishes in the regional cuisines of Louisiana and consists of onions, bell peppers and celery. The preparation of Cajun/Creole dishes such as crawfish étouffée, gumbo, and jambalaya all start from this base.

Let's take a look at the Jambalaya. For example, we've got fish, sausage, shrimp, and veggies, with rice as the main carbohydrate. The good news? The veggies are negligible in terms of their impact on blood sugar levels, and the veggies won't contribute any carbs to speak of.

One of the primary differences in Cajun jambalaya as opposed to the Creole variant is the absence of tomatoes. Instead, it relies on a dark roux (which is a cooked mixture of flour and fat) to achieve a deep, smoky flavor. Country meats like andouille sausage, tasso ham, or game meats take center stage.

Jambalaya is a true Louisiana staple and perfect for the week of Mardis Gras! A hearty blend of rice, meats, vegetables, and lots of seasoning, jambalaya is a cold-weather comfort food that is sure to please everyone. There are two types of jambalaya: Cajun and Creole.

One of the biggest complaints when making jambalaya is that the rice ends up mushy. And there's two main culprits of this – choosing the wrong type of rice and over-stirring. For this recipe, you want long-grain white rice, like basmati or jasmine. Don't use short-grain rice.

Gumbo is really a soup or stew that's often served over a little rice, while jambalaya is made with the rice cooked into the dish, making the grain an integral part of it. In gumbo, there should be more liquid than rice, while jambalaya should not be liquid-y or mushy.

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Two main categories of jambalaya exist: Creole (or red) jambalaya, which is associated with the city of New Orleans and contains tomato, and Cajun (or brown) jambalaya, which contains no tomato and is more common in other parts of Louisiana. The recipe I'm focusing on here is the former, with tomato.

Which tortilla is best for diabetics? ›

People with diabetes can safely enjoy carbohydrate foods, with some modifications to portions and timing. What is important for diabetes management is to choose a tortilla that's a good source of fiber. This includes classic corn tortillas and whole wheat tortillas.

Buffalo sauce typically contains minimal carbohydrates, but if you're dealing with something sweet like a barbecue sauce, you'll need to factor in those carbs. In this particular case, if you're only focusing on the wings, you're probably in the clear.

Real gumbo can be high in fat because the roux is made with equal parts fat and flour as well as sausage, which can also be high in fat. Jambalaya can be healthier than gumbo, especially if it's seafood and chicken or you use a lower-fat smoked sausage in the recipe.

Jambalaya is a comforting and filling rice dish that originates from the French quarter of New Orleans. Each region has slightly different variations that include a vast range of meats and seafood prepared with rice, vegetables and spices in the same pot.

Jambalaya with meat and rice contains 5.4 g of saturated fat and 142 mg of cholesterol per serving. 244 g of Jambalaya with meat and rice contains 19.52 mcg vitamin A, 15.6 mg vitamin C, 0.49 mcg vitamin D as well as 2.73 mg of iron, 58.56 mg of calcium, 588 mg of potassium.

The History of Jambalaya

Jambalaya has influences of Spanish, French, African, Native American and Caribbean cooking styles and produce. Perhaps the most obvious of these is Spanish, due to the dish's similarity to paella, which was brought to New Orleans by foreign explorers.