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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

Mardi Gras: Jambalaya

February 9th, 2016 · No Comments · City Cooking, Dinner, Entertaining, Events, Gone fishing, Greenport, Low-Calorie, Lunch, New York City, North Fork, Nut allergy, nut-free, Queens, Seafood, Travel, Travels, Trimmer Tuesday, Trimmer Tuesdays, Winter Recipes

Photo by Barb Freda

It may seem ironic that we are featuring a Mardi Gras or Fat Tuesday recipe for our Trimmer Tuesday post, but this version is nutritious and relatively low-calorie.

Similar to its Spanish paella roots, jambalaya can be made with various ingredients and cooked in many different ways. You can try this with peppers, corn, peas or whatever your prefer, however, the recipe we are sharing today is the “Red” French Creole style, originating in the heart of New Orleans.

Jambalaya is a dish that was created to be shared with family and friends. So grab your biggest pot  and gather your loved ones around the table to enjoy this indulgent meal.

1 lb. boneless/skinless chicken thighs
1 lb. peeled/deveined shrimp
1 lb. Kielbasa, sliced
1 doz. clams
15 oz. black beans, drained and rinsed
15 oz crushed tomatoes
1/2 each, red and green pepper, diced
1 lrg. Onion, chopped
1 stalk celery, diced
8 oz rice
2 1/2 cups chicken broth
1 bottle of light or regular beer, try Greenport Harbor Brewing Co.’s Harbor Pale
2 1/2 tablespoons paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme
Crushed red pepper to taste
2 tbsp bunch chopped parsley
2 tbsp chopped cilantro
2 tbsp sliced green onions


Using a dutch oven, brown chicken in olive oil and remove to a plate. Sauté onions, peppers, and celery until slightly softened. Add minced garlic cloves and sauté 1 minute more. Add the browned chicken back to the sautéed veggies. Coat rice with the spices (paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried oregano, dried thyme). Add sliced Kielbasa, black beans and spice covered rice to pot. Using a measuring cup, add one bottle of good-quality beer. Add chicken broth to the rice, chicken, and vegetables. Cover and bring to a boil. Reduce the heat to a low simmer. Occasionally stir to prevent sticking. After 10 minutes, check to make sure you have enough liquid to continue cooking the rice until tender. (Add broth or beer if your rice seems to be dry.) Add clams 10 minutes prior to your mixture being completely cooked. The dish is done when the clams are open and the rice is tender. Add the shrimp in the last few minutes, cook until pink. Garnish jambalaya with parsley, cilantro and green onions.


Notes: Add broth as necessary. Jambalaya should take about 35 minutes to cook. Dish should be moist, not dry.  Serve with  sour cream or plain Greek yogurt (cut calories!) to compliment the heat.

Contributed by co-editor: Erica Zollo

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