- Associated Press - Thursday, February 16, 2012

Mardi Gras is the sort of celebration that can make every city in America want to be New Orleans. Between the parties and parades and all those rich foods, what’s not to love?

Well, perhaps the aftereffects of all those rich foods.

That’s why I came up with this downsized version of jambalaya, a classic Cajun dish; I wanted to take a little of the fat out of Fat Tuesday. Jambalaya is basically a one-pot meal in which rice is a main ingredient. The trouble with rice - especially white rice - is that it is loaded with carbs and calories.

To deal with that, I replace the rice in my jambalaya with a product called Miracle Rice. This is a variety of shirataki noodle, an increasingly popular variety of ultra-low-calorie noodle products. Miracle Rice has no calories, no fat, no carbs and no sodium. It resembles a large couscous and has an extremely mild flavor.

This means it takes well to whatever other flavors you add, making it a perfect base for a high-flavor dish like jambalaya.


Start to finish: 30 minutes

Servings: 4

4 large boneless, skinless chicken thighs, cut into 2-inch chunks (about 15 ounces)

Salt and ground black pepper

½ tablespoon olive oil

3 ounces chicken and turkey andouille sausage (such as Applegate Farms), cut into 1-inch slices

1 teaspoon adobo powder

¼ teaspoon chipotle chili powder

1½ cups chopped yellow onions

1 cup chopped red bell pepper

2 cloves garlic, minced

2/3 cup reduced-sodium chicken broth

Two 8-ounce packages Miracle Rice, rinsed

½ cup canned black beans, drained

Season the chicken with salt and pepper.

In a large nonstick saute pan over medium-high, heat the oil. Brown the chicken for 2 to 3 minutes, turning the pieces once. Remove the chicken from the pan and add the sausage, browning it for about 1 minute, turning the pieces once.

Add the adobo and chili powder and cook for 30 seconds. Add the onions, then reduce heat to medium-low and caramelize them slowly until soft and browned, about 6 to 8 minutes. Add the pepper and garlic and cook until soft, about another 2 minutes.

Add the browned chicken, broth, Miracle Rice and black beans. Bring to a simmer. Simmer, uncovered, over medium to low heat for about 5 minutes, or until the chicken is cooked through and the sauce is slightly thickened. Season with salt and pepper.

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