Chicken and Sausage Jambalaya - Lower Fat Version

One 12 oz. package Trader Joe's Smoked Andouille Chicken Sausage (Cut in Sausages in Half Lengthwise and then slice)

One pound Ham (We use left overs from an oven baked version - 1 to 1 and half inch cubes)

1.5 LBS boneless, skinless chicken breast (1 to 1 and a half inch cubes)

1 TBS Olive Oil
1.5 LBS Yellow Onion (chopped)
2 Large Stalks Celery (chopped)
Bell Pepper - Red - 1 large (chopped)
Bell Pepper - Green - 1 large (chopped)
Jalapeno Pepper, (we use 2, seeded and minced)
Paprika, 2 tbsp
Dried Thyme, 2 tsp
Chili powder, 1 tbsp
Cayenne Pepper, 1/4 tsp.
2.5 Cups Unsalted Beef Broth
3 10 ounce cans of diced tomatoes with chilis
3 Cups White Rice, long grain
Scallions, raw, 8 medium

We serve this with a side salad, often a green salad with fruit and a fat free vinagrette dressing.

I prep all the vegetables and place aside in a large bowl. Then I prep the ham and sausage. Lastly I prep the chicken breast and measure out my spices into a small prep bowl. Turn on the oven to 350 with the rack in the lower third of the oven. Place Ham and Chicken Sausage in a extra large saute pan to brown. Stir frequently to avoid burning or sticking. Add one Tablespoon olive oil to skillet and add the vegetables. Stir them frequently, getting up the browned bits on the bottom of the pan. Once the veggies have begun to soften, add the chicken and saute until just opaque. Add the spices and incorporate thoroughly. Transfer contents of saute pan to a 6 or 8 quart dutch oven. Add the broth, tomatoes, and rice. Stir to incorporate. Bring to a boil. Cover and place in oven for 45 or until rice is cooked. Serve with chopped scallions on top.

Serving Size: Makes 10 Servings

Number of Servings: 10

Recipe submitted by SparkPeople user NONSPURIOUS.