Chicken and Sausage Jambalaya, Quick and Easy
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 253.1
- Total Fat: 10.6 g
- Cholesterol: 13.1 mg
- Sodium: 670.1 mg
- Total Carbs: 32.6 g
- Dietary Fiber: 1.2 g
- Protein: 6.6 g
View full nutritional breakdown of Chicken and Sausage Jambalaya, Quick and Easy calories by ingredient
Introduction
Adapted From a Justin Wilson Recipe Adapted From a Justin Wilson RecipeNumber of Servings: 8
Ingredients
-
1 Chicken Breast, Boneless, Skinless
1 Onion, medium, fine chop
1 Bell Pepper, small, fine chop
Olive Oil, 3 Tbsp
Parsley, dried, 1/4 cup
Green onions, 1 cup, fine chop
Beef Sausage, 16 oz, slice about 1/4" thick
Chicken Broth, 99% fat free, 14.5 oz can
Water, 14.5 oz (use broth can to measure)
Rice, MINUTE, white, 2 cans using broth can to measure
Garlic, 1 clove, minced
Salt, 1/8th tsp
Cayenne Pepper, ground, 1 Tbsp (or to taste)
Directions
1. In microwave-safe casserole, stir together chopped onion, green onion, garlic, parsley and bell pepper. Microwave for 3 minutes on high power. Stir in rice and cook for 1 minute on high power.
2. Place broth, water and chicken in stock pot (or other part large enough to accommodate the cooked rice and other ingredients). Bring to a boil, cover, reduce heat to a simmer and cook for about 40 minutes. Remove chicken from broth, shred with a fork, and return to broth.
3. In heavy-walled skillet, brown beef sausage.Drain.
4. Bring broth mixture to a boil, add rice and veggie mixture and browned beef sausage, salt and cayenne pepper to the broth. Stir well, tightly cover pot, remove from heat, and allow to stand for 5-7 minutes.
5. Check seasoning, adjust if needed, and serve.
Serving Size: Makes about 8 1 1/2-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user MARLAA1.
2. Place broth, water and chicken in stock pot (or other part large enough to accommodate the cooked rice and other ingredients). Bring to a boil, cover, reduce heat to a simmer and cook for about 40 minutes. Remove chicken from broth, shred with a fork, and return to broth.
3. In heavy-walled skillet, brown beef sausage.Drain.
4. Bring broth mixture to a boil, add rice and veggie mixture and browned beef sausage, salt and cayenne pepper to the broth. Stir well, tightly cover pot, remove from heat, and allow to stand for 5-7 minutes.
5. Check seasoning, adjust if needed, and serve.
Serving Size: Makes about 8 1 1/2-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user MARLAA1.