FMD Jambalaya (Phase 1 and 3)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 large onion, chopped1 large green bell pepper, cored, seeded and chopped2 celery stalks, diced2 medium cloves garlic, minced8 ounces boneless, skinless chicken breast, diced3 tablespoons fresh Italian parsley, minced, plus more to serve1 large bay leaf1/2 to 1 teaspoon cayenne pepper (depending on whether you like it mild or spicy)28-ounce can diced tomatoes8-ounce can tomato sauce1 3/4 cups chicken broth1 cup brown rice, uncooked12 ounces spicy nitrate-free chicken or turkey sausage, sliced4 ounces nitrate-free turkey bacon, dicedSea salt
n a wide, deep skillet (or a wide pot) with a lid over medium heat, sauté the onion, bell pepper, celery, and garlic until the onion is translucent. Add the chicken, parsley, bay leaf, and cayenne pepper. Sauté just until the chicken no longer looks pink.
Stir in the tomatoes (with juice), tomato sauce, broth, and rice. Bring to a boil, reduce the heat to low, cover, and simmer gently for 1 hour or until the rice is tender.
Meanwhile, brown the sausage and bacon in a nonstick skillet over medium heat. When the jambalaya is cooked, stir in the sausage and bacon, season to taste with sea salt and cayenne pepper, and serve sprinkled with chopped fresh parsley.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user SETSER.
Stir in the tomatoes (with juice), tomato sauce, broth, and rice. Bring to a boil, reduce the heat to low, cover, and simmer gently for 1 hour or until the rice is tender.
Meanwhile, brown the sausage and bacon in a nonstick skillet over medium heat. When the jambalaya is cooked, stir in the sausage and bacon, season to taste with sea salt and cayenne pepper, and serve sprinkled with chopped fresh parsley.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user SETSER.
Nutritional Info Amount Per Serving
- Calories: 159.2
- Total Fat: 3.1 g
- Cholesterol: 24.1 mg
- Sodium: 893.4 mg
- Total Carbs: 21.6 g
- Dietary Fiber: 3.4 g
- Protein: 12.8 g
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