Recipe: Steel-Cut Oats Jambalaya

Steel-Cut Oats Jambalaya

The Creole classic gets a fun makeover with steel-cut oats, which are higher in protein and fiber than white rice. But I wouldn’t dare change the heart of the recipe the trinity of onion, bell pepper, and celery. Be sure to use quick-cooking steel-cut oats for the best results.

|   PREP: 51 MINS   |   COOK: 51 MINS   |   SERVING: 8   |


  • Cooking spray
  • 1 pound skinless, boneless chicken thighs (cut into 1/2-inch pieces)
  • 1 1/4 teaspoons kosher salt (divided)
  • 8 ounces sausage (thinly sliced)
  • 2 tablespoons canola oil
  • 2 cups chopped white onion
  • 1 cup diced celery
  • 1 cup finely chopped green bell pepper
  • 1 cup finely chopped red bell pepper
  • 8 garlic cloves (minced)
  • 2 teaspoons paprika
  • 1 teaspoon freshly ground black pepper
  • 3/4 teaspoon dried oregano
  • 1/2 teaspoon ground red pepper
  • 2 bay leaves
  • 1 cup uncooked quick-cooking steel-cut oats
  • 2 1/2 cups unsalted chicken stock
  • 1 (14.5-ounce) can unsalted diced tomatoes (undrained)
  • 12 ounces peeled and deveined medium shrimp
  • 1/2 cup sliced green onions


Step 1

Heat oven over medium-high heat. Coat pan with cooking spray. Add chicken to pan, and sprinkle with 1/4 teaspoon salt; cook 4 minutes, turning to brown on all sides. Add sausage; sauté 2 minutes. Remove mixture from pan.

Step 2

Add oil to pan; swirl to coat. Add white onion, celery, bell peppers, and garlic; sauté 8 minutes or until tender, scraping pan occasionally to loosen browned bits. Stir in remaining 1 teaspoon salt, paprika, and next 4 ingredients (through bay leaves); sauté 1 minute. Add oats; cook 1 minute, stirring constantly. Add stock and tomatoes; bring to a boil. Reduce heat, and simmer, uncovered, 4 minutes. Return chicken mixture to pan, and add shrimp; cook 5 minutes or until shrimp and oats are done and mixture thickens. Sprinkle with green onions.


Recipe Courtesy: Cooking Light