Jambalaya - chicken sausage
Nutritional Info
- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 320.1
- Total Fat: 8.3 g
- Cholesterol: 85.5 mg
- Sodium: 599.1 mg
- Total Carbs: 26.9 g
- Dietary Fiber: 7.1 g
- Protein: 30.4 g
View full nutritional breakdown of Jambalaya - chicken sausage calories by ingredient
Introduction
This is a variation of Susan Powter's Jambalaya recipe, using chicken sausage and brown rice. This is a one-pot dish, and easy to make despite the long list of ingredients. This is a variation of Susan Powter's Jambalaya recipe, using chicken sausage and brown rice. This is a one-pot dish, and easy to make despite the long list of ingredients.Number of Servings: 7
Ingredients
-
* Casual Gourmet Chicken Sausage Roasted Red Pepper & Spinach, 5 links
* Chicken Breast, no skin, 2 breast, bone and skin removed
*Extra Light Olive Oil, 1 tbsp
*Onion, Chopped, 0.5 cup (apx 2 small onions)
*Bell Pepper, Green Raw, 1 cup (apx 2 small peppers)
*Celery 2 cup chopped (apx 1 head)
* Bay Leaf, 2 whole
* Thyme, fresh, 0.5 tsp
* Oregano, ground, 1 tbsp
*chilli pepper or crushed pepper, 1 tsp
* Garlic powder, 1 tsp
*Brown Rice, long grain, 1.5 cup
*chicken stock, 1.5 cup (12 oz)
*2 can diced tomatoes
Directions
Cut chicken and sausage into pieces, cook in the oil in a deep pot. Remove with slotted spoon.
Add vegetables and cook until tender. Add spices, stock, 1 tin of tomatoes, and rice; mix and bring to boil.
Reduce heat to low, cover, and cook for 45 minutes. Add remaining tin of tomatoes & the meat. Cook for another 10 or 15 minutes (or until rice is done).
Number of Servings: 7
Recipe submitted by SparkPeople user CMWILSON101.
Add vegetables and cook until tender. Add spices, stock, 1 tin of tomatoes, and rice; mix and bring to boil.
Reduce heat to low, cover, and cook for 45 minutes. Add remaining tin of tomatoes & the meat. Cook for another 10 or 15 minutes (or until rice is done).
Number of Servings: 7
Recipe submitted by SparkPeople user CMWILSON101.