My Take on a Mainly Meat, Low-Carb, Customisable Jambalaya

Today I made an unusual and extremely rare foray into the into the realm of home cooking, and inventive home cooking at that. It went surprisingly well, so I’m going to write down here how to make a really simple jambalaya-type dish, sans the rice to save on carbs. It’s totally customisable, so any meats could be used. The reason that there’s not really any veggies in this is because I like very very few vegetables (*shock*), and by that I mean I like about three. I understand that adding veggies will make it healthier, so I’ll mention when would be a good time to put them in. However, I’ll write this out as I made it with the ingredients I used, as a base for any variations.

Ingredients:
Chicken (cooked)
Sweetcorn
Spring onions
Balsamic vinegar
Chicken stock
Garlic paste
Passata

Instructions:

1. Heat a pan on the hob, with a tablespoon or so of olive oil in the bottom. Add the chopped spring onions (these can be substituted with normal onions if preferred). Add the pre-cooked chicken, torn into reasonably small pieces, and any other meats that would be fairly complementary (i.e. pork, sausages, fish, prawns). If you have vegetables to add that need a fair bit of cooking, now would be the time to add them.

2. Once the meat and onions are in, add a splash of balsamic vinegar, more if you’re after a tangier taste. The drained sweetcorn also needs to go in. Everything in the pan now needs to be stirred fairly regularly to avoid sticking.

3. Now for the chicken stock (although obviously use vegetable stock if preferred). Fresh is great, but I just crumbled an Oxo cube and added boiling water! It’s not going to make a huge amount of difference, so if you’ve got fresh stock, great, otherwise, don’t worry! Add this bit by bit to the pan, trying to get as much absorbed as possible each time. It really doesn’t matter how much of this is used, although obviously the more ingredients already in the mixture, the more stock will be needed. Once it stops absorbing, don’t add too much more, because you don’t want it too watery. (Add any more delicate or smaller veggies at this point)

4. Lastly, the passata. I used a mix of passata and garlic paste which I’d mixed last night, but otherwise just add both simultaneously. I used about 100ml of passata for a one-person meal, with just a dab of garlic paste (it’s strong so you don’t need much, obviously use fresh garlic if preferred). Just add both to the pot, and stir until combined. This needs to stay on the heat until it’s definitely warmed through. The meat should be tender, and any veggies added cooked through.

5. Plate up and eat as it is 🙂 Enjoy!

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