Chicken and Andouille Jambalaya

Name: Chicken and Andouille Jambalaya Recipe
Yield: 6
Ingredients: 2 tablespoons canola oil; 1 1/2 cups andouille sausage (about 7 1/2 ounces) cut into (1/4-inch-thick) slices; 3 cups finely chopped red bell pepper; 3 cups finely chopped yellow onion; 2 cups finely chopped celery; 2 bay leaves; 2 1/2 cups chopped skinless boneless chicken breast; 1 teaspoon salt; 1 teaspoon dried basil; 1 teaspoon dried oregano; 1/2 teaspoon dried thyme; 1 1/2 teaspoons finely chopped jalapeño pepper; 1/4 teaspoon freshly ground black pepper; 1/8 teaspoon ground red pepper; 3 garlic cloves minced; 1/2 cup tomato puree; 2 3/4 cups fat-free less-sodium chicken broth; 1 1/2 cups basmati rice; 1 cup thinly sliced green onions

(1)

Number of Servings: 6

Ingredients

2 tablespoons canola oil1 1/2 cups andouille sausage (about 7 1/2 ounces), cut into (1/4-inch-thick) slices3 cups finely chopped red bell pepper3 cups finely chopped yellow onion2 cups finely chopped celery2 bay leaves2 1/2 cups chopped skinless, boneless chicken breast1 teaspoon salt1 teaspoon dried basil1 teaspoon dried oregano1/2 teaspoon dried thyme1 1/2 teaspoons finely chopped jalapeño pepper1/4 teaspoon freshly ground black pepper1/8 teaspoon ground red pepper3 garlic cloves, minced1/2 cup tomato puree2 3/4 cups fat-free, less-sodium chicken broth1 1/2 cups basmati rice1 cup thinly sliced green onions

Directions

Heat oil in a large Dutch oven over medium-high heat. Add sausage; cook until sizzling quiets (about 8 minutes), stirring occasionally.
Add bell pepper, onion, celery, and bay leaves; cook until vegetables are golden brown, sizzle loudly, and begin to squeak (about 14 minutes), stirring occasionally. Add chicken and next 8 ingredients (through garlic); cook 4 minutes, stirring occasionally.

Add tomato puree; cook 2 minutes, stirring occasionally. Add broth, and bring to a boil. Stir in rice. Cover, reduce heat, and simmer 20 minutes. Discard bay leaves. Stir in green onions.

Yield: 6 servings (serving size: 1 1/3 cups)

Number of Servings: 6

Recipe submitted by SparkPeople user DJGODUTI.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 255.1
Total Fat: 7.8 g
Cholesterol: 32.4 mg
Sodium: 1,390.4 mg
Total Carbs: 31.8 g
Dietary Fiber: 4.2 g
Protein: 15.6 g

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