{ New Orleans Eat Local Challenge: Low Carb Jambalaya Skewers }

 { New Orleans Eat Local Challenge: Low Carb Jambalaya Skewers }

 If you are doing the New Orleans Eat Local Challenge, you don’t want to get burnt out eating salads or feel limited in your diet. Just get creative on the grill. This healthy summer recipe will help you power through June and become a true locavore. Now, we all know

jambalaya is rice based, so feel free to serve it with some Supreme Brown Rice from Crowley, La.

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Here is what you will need for 4, but feel free to half it for 2 or have delicious leftovers:

• Salt  – E.L.C. starter bags.
• 1/2 lb chicken sausage (or regular sausage)- Cleaver and Co.
• 1/2 lb chicken breasts, trimmed of fat – Cleaver and Co. Farmers Markets, Food Coop, Good Eggs
• 1 bell pepper – Farmer’s markets*
• 1/2 red onion – Farmer’s markets
• 1/2 pint cherry tomatoes – Farmer’s markets
• 1 cup celery – Farmer’s Markets
• 1T Creole or cajun seasoning to taste (low sodium options available) OR make your own: 1 T  garlic powder, 1 T onion powder, 1/4 t red pepper –  Good Eggs Food Coop, Maypop Herbs, Hollygrove.
• 1/2 C pecan oil – Farmers Markets, Food Coop. Good Eggs, Hollygrove, Rouses.
• 1 T oregano – Farmers Markets, Food Coop. Good Eggs, Hollygrove, Rouses.
• 3 T garlic – minced – Farmers Markts, Food Coop. Good Eggs, Hollygrove, Rouses.
• 1 T parsley – Farmers Markts, Food Coop. Good Eggs, Hollygrove, Rouses.

*hollygrovemarket.com, nolafood.coop, crescentcityfarmersmarket.org, goodeggs.com/nola germancoastfarmersmarket.org,

1) Chop your chicken breasts in large chunks. You want to make these abnormally large so they don’t dry out on the grill. They will cook much faster than the sausage. Chop your sausage in thin slices. They will cook slower on the grill.

2) Chop the rest of your ingredients in bitesize pieces.

3) Marinate your chicken for 6-8 hours in pecan oil , 1 T salt, your own creole seasoning, or locally made version, and parsley, oregano, minced garlic

4) After marinating, skewer your meat and veggies. Be careful not to overcrowd them so that they cook evenly.

5) Heat your grill to medium-high heat. Once the grill is hot, scrape grates with a wire brush to clean. With a towel, rub olive oil up and down your grill grates. This is so your food doesn’t stick, so be generous.

6) Place your skewers horizontally over grill grates. Cook for 5-8 minutes covered. Then rotate and cook 5-8 minutes more. You want to see crispy edges, but not dry out the meats.

7) Remove from grill. Can cover with tin foil to keep warm.

About the Blogger:

Shannon Gagnon is the recipe developer, food stylist and food photographer behind Crawfish & Crunches. She is known for turning delicious southern staples into slightly healthier versions that can be enjoyed all week long.  On her blog you can find just what the tagline says, “Realistic recipes, rich southern culture, and health conscious habits.” For the long version about how the site was born, read more.

More Recipes:

{ Texas Taco Style Stuffed Bell Peppers }

{ grilled cantaloupe summer salad }

{ Louisiana Pepper Jelly Porkchops }

{ low carb jambalaya skewers }

{ low carb jambalaya skewers }

Now, us southerners know jambalaya is a rice based recipe. But when lean proteins and veggies are thrown on the grill, you won’t even miss it! If you do need some carbs to fuel your day, try a little brown rice on the side. These skewers are healthy, simple, juicy, and will satisfy your craving for a summer char-grilled flavor.

Don’t forget to:
Tag me on Instagram with your creations

Visit Crawfish & Crunches on Pinterest

Subscribe to the blog

Here is what you will need for 4, but feel free to half it for 2 or have delicious leftovers:

• Salt and pepper to taste
• 1/2 lb chicken sausage (I use a brand with green onion in it)
• 1/2 lb chicken breasts, trimmed of fat
• 1 bell pepper
• 1/2 red onion
• 1/2 pint cherry tomatoes
• 1 cup celery
• Creole or cajun seasoning to taste (low sodium options available)
• 3 T olive oil
• 1/2 C of Fat Free Italian Dressing

1) Chop your chicken breasts in large chunks. You want to make these abnormally large so they don’t dry out on the grill. They will cook much faster than the sausage. Chop your sausage in thin slices. They will cook slower on the grill.

2) Chop the rest of your ingredients in bitesize pieces.

3) Marinate your chicken for 6-8 hours in Italian dressing, salt and pepper, and sprinkle of Creole or Cajun seasoning. I say a sprinkle, or 1 T because some may not like it spicy, and others can add additional seasoning once it’s plated.

4) After marinating, skewer your meat and veggies. Be careful not to overcrowd them so that they cook evenly.

5) Heat your grill to medium-high heat. Once the grill is hot, scrape grates with a wire brush to clean. With a towel, rub olive oil up and down your grill grates. This is so your food doesn’t stick, so be generous.

6) Place your skewers horizontally over grill grates. Cook for 5-8 minutes covered. Then rotate and cook 5-8 minutes more. You want to see crispy edges, but not dry out the meats.

7) Remove from grill. Can cover with tin foil to keep warm.

{ Louisiana Pepper Jelly Glazed Pork Chops }

Louisiana Pepper Jelly Glazed Pork Chops

When your boss gives you pepper jelly, you make pepper jelly glazed pork chops.

I am so amazed at my boss’s array of jellies, jams and hot sauces made straight from his garden.  The satsuma marmalade is the key ingredient to a killer satsumacello (inspired by limoncello). The homemade basil dressing is the perfect marinade for meats or drizzled over ripe tomatoes and mozzarella. The red pepper jelly makes for a caramelized glaze on chicken, pork or even salmon.

Pair your chops with a Strawberry Bacon Basil Salad and you have yourself a treat.  Need your carbs? Serve up the Creamy Crowd Pleasin’ Corn Grits.

Make sure to pin it, or tag Crawfish & Crunches in your creations on Instagram.

For 2:

• 2 large or 4 small thick boneless pork chops
• 1 small jar, about 8 oz. mild pepper jelly (not spicy)
• 1 T black pepper
• 1 T paprika
• 1 T seasoned salt
• 2 T balsamic
• 1/4 C chicken broth
• 1 T coconut oil or cooking oil of choice

1) Pat your pork chops dry and season liberally with paprika, seasoned salt, pepper.

2) Get your cast iron skillet, or large skillet as hot as possible. Heat your oil. Throw on your chops. Careful not to overcrowd them.

3) Once you have seared for about 3-4 minutes on one side, flip them over. Pour your pepper jelly into the pan.

4) Your pepper jelly will caramelize, and if it’s looking to black or starting to burn in some spots, loosen it up by drizzling in a little balsamic in those areas.

5) Once your other side of your pork has seared about 4 minutes, or the meat is cooked remove from pan. Test with a cooking thermometer or when meat in the middle is only slightly pink. Overcooking will dry them out.

6) Take your pan off the heat and carefully pour in your chicken broth or any remaining balsamic. Scrape up the brown bits and allow to sit for a few minutes to come together. Pour sauce over pork chops.

7) Allow your chops to sit for about 5 minutes uncovered.  Serve with extra salt and pepper, creole or cajun seasoning if you are from the South, and your sides of choice.

{ super lean and mean mexican skillet }

{ super lean and mean mexican skillet }

When you need an easy one-pot week night, healthy dinner recipe. This is the route to go.  With lean ground turkey and a pretty rainbow of vegetables, you won’t even miss the tortillas.

Ps. My husband had thirds. That is all.

For 4:

• 1 lb ground turkey, lean
• 1 cup cherry tomatoes, halved
• 1 onion, diced
• 1 bell pepper, diced
• 1 T cumin
• 1 T paprika
• 1 T onion powder
• 1 T garlic powder
• 1 T oregano
• 1 T chili powder
• 1 package low sodium taco seasoning
• 1/4 cup low fat shredded mexican cheese (optional)
• 1/4 cup chopped cilantro
• 1 dollop non fat plain greek yogurt
• 1 avocado, diced
• 1 T black pepper
• 1 T salt
• 1 T cooking oil
• 2 T salsa
• 1 T hot sauce
• 1 fresh lime

Directions:

1) Start caramelizing your onion in a pan on low-medium heat in a little olive oil. Make sure the pan is large or else it will steam, not brown.

2) In another large pan on medium-high heat, start browning your ground turkey. Break into small pieces. Once brown, begin to sprinkle in your cumin, oregano, paprika, chili powder, onion powder, garlic powder, and taco seasoning. Turn heat to simmer and close lid. After about five minutes, see if you need to adjust the liquid. Either drain some, or add some to make sure the meat is moist and juicy.

3) You should be able to add your bell pepper to the onion pan at this time. The bell peppers don’t have to be totally soft, a little crunch is nice.

4) Once your onion and bell pepper is cooked through, pour over your meat. Layer the ingredients like you would with a taco dip. In large circles, then the circles get smaller as you add ingredients. Like this:

5) Your next layer with be your cheese. You may need to cover to let it melt. Next, your tomato, next your avocado, your dollop of greek yogurt, your chopped cilantro. Squeeze with lime juice all over the top of the pan and crack some flaky sea salt and black pepper overtop.

6 ) Serve with additional salsa, hot sauce, and greek yogurt.

{ whiskey charred cast-iron chicken }

{ whiskey charred chicken }

Ya’ll. This ain’t yo grandma’s chicken. This is some serious flavor. It may be a little time consuming, but so well worth it you can eat it again and again all week. Believe it or not, the ingredients aren’t completely terrible for you, but I wouldn’t call it clean eating. Remember, life is about balance 🙂 Serve with a crunchy side salad if you need a little greenery.

For four:

• 2 chicken thighs
• 2 chicken breasts
• 2 chicken drumsticks
• 2 T cajun or creole seasoning
• 2 T cracked black pepper
• 2 T seasoned salt
• 1 T paprika
• 3 cloves minced garlic
• 1 onion, minced
• 1/4 cup whiskey
• 1/3 cup ketchup – low sodium or low sugar optional
• 1 T brown sugar
• 1 T cinnamon
• 1/4 c low sodium soy sauce
• 1 T coconut oil

Directions:

1) Pat your chicken dry and place in large ziploc bag or bags.

2 ) Pour in all ingredients and massage, shake, get it all covered and coated.

3 ) Marinate for about 6 hours in fridge. Make sure to turn and massage every few hours.

4 ) Preheat your oven to 350. Set your large cast-iron skillet to a high heat. Coat the bottom of the pan lightly in oil.  Sear your chicken heavily on each sides. Could take up to five-seven minutes per side. If necessary, do this in batches so you don’t over crowd the pan. Overcrowding will promote steaming and not charring.

5 ) Once your chicken is seared, pour marinade over top.

6 ) Bake in oven at 350 for 1 hour.

7 ) Let rest for 10 minutes. Serve with crunchy side salad, or cornbread if your feelin’ southern.

{ Not Yo Mama’s Turkey Burger }

Lean ground turkey meat. So healthy, yet so bland. Here is how you can spice up a weeknight meal that makes a regular turkey burger taste like a restaurant version.

In food processor pulse 4 garlic gloves

Add one pound lean ground turkey, one egg, 1 tbsp onion powder, 1 tbsp pepper, 2 tbsp steak or poultry seasoning or seasoned salt, 2 tbsp worchestire. Pulse

Cook In sauté pan on high in olive oil for about 4 minutes each side, cover halfway through to cook center

Serve with cheese, Carmelized onion, roasted red pepper, hummus, Dijon mustard

{ Fall Sweet & Spicy Apple Porkchops }

Your kind of craving barbecue, but with the shorter days and cooler weather, it needs a fall twist. Plus, hubby won’t grill in the dark 😉 Here is the perfect remedy, sweet enough for you and spicy enough for the men.

• 4 thick boneless pork-chops
• Salt
• Pepper
• 1 tsp cayenne
• 1 tsp cinnamon
• 1 tsp paprika
• 1 tsp chili powder
• 2 red apples
• 1 onion
• 1/4 cup brown sugar
• 1/3 cup half & half or light cream
  
• 2 tbsp apple cider vinegar
• 1/4 cup Sweet Baby Ray’s BBQ sauce.

1. Coat both sides of pork-chops with generous salt & black pepper,  cayenne (careful), cinnamon, paprika, chili powder

2. In a pad of melted butter, Sear each side on a cast iron skillet for 3 minutes each on high, set aside. Lower heat to medium.

3. Chop apples, 1 onion into small pieces as pictured In the skillet stir 1 pad butter, onion for 3-5 mins.

4. Add brown sugar, apples, cream, apple cider vinegar, Sweet Baby Ray’s BBQ sauce. Stir for five minutes. smell. smile.

5.  Nestle back in chops. 4 minutes each side. Cut thickest spot open with a fork & knife to make sure they are white not pink in the middle.

Serve em’ up with that sauce!