There seem to be as many versions of Jambalaya as there versions of curries or the perfect marinara. Creole, Cajun, with "the trinity" or without, this version is a healthy, low fat, winner. I first cooked this recipe when I was catering and found myself baked pasta and roasted chicken-weary during high school graduation party season. With a few planning and execution modifications I was able to churn out hotel-pans of spicy jambalaya studded with tender shrimp and chicken....a very nice change. This recipe is a scaled down and...gasp... pork-fat-free version of my original recipe. If you're a hard-core jambalaya junky, feel free to add ham or andouille sausage-no questions asked :)
To read the post and get the recipe for this health inspired take on the classic, visit Fit Foodista today.
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