Name: Chicken and Pork Jambalaya (Gluten-Free, Diabetes-Friendly)
Prep time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 oz boneless, skinless chicken breast, cut into 1-inch pieces; 6 oz lean pork tenderloin, cut into 1-inch pieces; 1/2 tsp salt, divided; 1/2 tsp black pepper; 1 tbsp olive oil; 1 small yellow onion, diced; 1 green bell pepper, diced; 2 celery stalks, diced; 3 cloves garlic, minced; 1 cup long-grain brown rice (uncooked, rinsed); 1 1/2 tsp smoked paprika; 1/2 tsp dried thyme; 1/4 tsp cayenne pepper (optional, for heat); 1 (14.5 oz) can diced tomatoes, no salt added, undrained; 2 cups low-sodium chicken broth

Chicken and Pork Jambalaya (Gluten-Free, Diabetes-Friendly)

GlazedGrape1596

This Chicken and Pork Jambalaya is a lighter, diabetes-friendly take on a Louisiana classic. By using lean proteins, brown rice, and a flavorful blend of spices, the dish delivers smoky, savory, and slightly spicy notes without excess calories or carbs. Toasting the rice with aromatic vegetables and spices before simmering with tomatoes and broth deepens the flavor and replicates classic jambalaya’s signature richness—no flour or roux needed. The result is a vibrant, one-pot meal that’s hearty yet waistline-friendly, perfect for a sunny Ohio evening and designed to keep blood sugar steady. Leftovers make a fantastic meal prep option.

Ingredients

Instructions

In a medium bowl, toss chicken and pork with 1/4 teaspoon salt and black pepper. Set aside.
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add chicken and pork, and sear on all sides until lightly browned, about 4 minutes. Remove meat to a plate and set aside.
Add onion, bell pepper, and celery to the pot. Sauté, stirring occasionally, until vegetables are softened and starting to brown, 5-6 minutes. Add garlic and sauté for 1 more minute until fragrant.
Stir in brown rice, smoked paprika, thyme, and cayenne (if using). Let the rice toast in the oil and spices for 1-2 minutes, stirring often.
Return the browned chicken and pork to the pot, then add diced tomatoes (with juices) and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 40 minutes, or until the rice is tender and most liquid is absorbed. Stir once halfway through to prevent sticking.
Remove from heat and let the jambalaya rest, covered, for 5 minutes before fluffing with a fork. Taste and adjust seasoning with remaining salt and more pepper if needed. Serve hot, garnished with chopped parsley if desired.