Chicken Jambalaya with Rice

Name: Chicken Jambalaya with Rice Recipe
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 8
Ingredients: 1 tbsp canola oil; 16 oz boneless skinless chicken breast cubed and cooked; 2 tbsp. light stick margarine; 1 c. yellow onions chopped; 3/4 c. green bell pepper chopped; 1 c. celery sliced; 2 15 oz. cans diced tomatoes; 2 c. prepared chicken bouillon; 1 tsp. fresh garlic minced; 1.5 tsp. basil; 1 tsp. Louisiana hot sauce; 1 tsp. salt; .5 tsp Pepper black; 1 bay leaf; 13 oz turkey polska kielbaska sliced; 1 10 oz package frozen okra thawed; 6 c. cooked long grain white rice (Prepare 3 c. regular dry rice)

Minutes to Prepare: 25
Minutes to Cook: 25

Number of Servings: 8

Ingredients

1 tbsp canola oil16 oz boneless, skinless chicken breast, cubed and cooked2 tbsp. light stick margarine1 c. yellow onions, chopped3/4 c. green bell pepper, chopped1 c. celery, sliced2 15 oz. cans diced tomatoes 2 c. prepared chicken bouillon1 tsp. fresh garlic, minced 1.5 tsp. basil 1 tsp. Louisiana hot sauce 1 tsp. salt .5 tsp Pepper, black 1 bay leaf13 oz turkey polska kielbaska, sliced1 10 oz package frozen okra, thawed6 c. cooked long grain white rice (Prepare 3 c. regular dry rice)

Directions

Cube and saute chicken in a stock pot over med-high heat with canola oil. Remove. Melt margarine in pot and saute minced garlic, onion, celery and green pepper over med-high til soft. Reduce to medium and add the tomatoes, 1 c. of the chicken bouillon and all seasonings. Return chicken and add kielbaska. Stir to combine. Add okra and stir gently to combine. Add extra broth, if desired. Bring to a boil, then reduce heat and simmer 10-30 minutes. Serve over 3/4 cup cooked white rice.

Serving Size:�Recipe makes 8 servings

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 367.1
Total Fat: 10.9 g
Cholesterol: 67.5 mg
Sodium: 1,328.6 mg
Total Carbs: 44.4 g
Dietary Fiber: 3.3 g
Protein: 25.7 g

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