Chef Huda, Owner of Pretty & Delicious, LLC, and winner of Food Network's Cutthroat Kitchen, demonstrated a delicious and low-fat recipe at the NBC4 Health & Fitness Expo.
She was on stage Saturday, Jan. 9 at 4 p.m. at the Cooking 4 You Stage showing the audience a healthier spin on jambalaya -- and that you can have fun (and dance) while cooking.
Jambalaya Pasta with Turkey Sausage
1 box of penne pasta
1 pound smoked turkey sausage
2 cups tomatoes – medium diced
2 cups fresh spinach- thinly cut
Health
2 tablespoons Cajun seasoning
1/2 cup green bell pepper
1/2 tallow or red peppers
1/2 red onions- thinly sliced
1 clove garlic-minced
1 1/2 cup tomato juice
1 tablespoon Worcestershire sauce
2 table spoons extra virgin olive oil
Fresh parsley to garnish
Cayenne pepper (optional)
Kosher salt to taste
Freshly ground black pepper to taste
Bring a large pot of water to a boil, and cook pasta according to directions on box. Drain when done. Do not rinse.
While pasta is cooking, in a separate large saucepan over medium high heat, add in olive oil. Once oil is hot, cook garlic for about a minute, then add in peppers, onion, half of the Cajun seasoning and sausage and cook for about 3 minutes. Then add in tomatoes, spinach, tomato juice and the remaining Cajun seasoning. Let simmer for 10 to 15 minutes.
Taste and add in salt or pepper, if needed. When pasta is done, combine the pasta with veggie mixture. Allow your pasta and sauce to get friendly for a few minutes before serving.
To plate, serve family style and top with fresh parsley. Enjoy!
