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Healthy chicken jambalaya

Frank Bordoni from Great Food Bites
Vibrant but virtuous, Lotte Duncan recreates a Cajun classic the healthy way in this delicious easy-peasy one pot supper dish

Healthy chicken jambalaya

Method

1. Heat the oil in a wok or large frying pan over a low heat and fry the onion, celery and garlic until soft.

2. Add the chicken and sausage and cook for five minutes.

3. Add the pepper, mushrooms and tomatoes and cook together for eight minutes, stirring well.

4. Stir in the rice and beans. Mix in the parsley, the Cajun seasoning and the chilli powder.

5. Season to taste with salt and freshly ground pepper, adding a little more chilli as desired.

6. Mix the pineapple with the lime zest and juice.

7. Serve the jambalaya immediately, topped with the pineapple and lime mixture.

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Serves: 4

Prep: 25 min
Cook: 20 min

Ingredients
1 tbsp Olive oil
1 red onion, chopped
2 celery sticks, chopped
3 garlic cloves, crushed
2 skinless chicken breasts, cut into strips
2 sausages, low fat, cut into chunks
1 large red pepper, chopped
175g button mushrooms, quartered
4 Tomatoes, skinned and chopped
175g brown rice, cooked
175g long grain rice, cooked
400g can red kidney beans, drained and rinsed
1 bunch Parsley, chopped
3 tsp Cajun seasoning
0.5 tsp Chilli powder
1 pinch salt and fresh ground black pepper
1 small pineapple, peeled, cored and diced
1 lime, juice