FMD Jambalaya (Phase 1 and 3)

1 large onion, chopped
1 large green bell pepper, cored, seeded and chopped
2 celery stalks, diced
2 medium cloves garlic, minced
8 ounces boneless, skinless chicken breast, diced
3 tablespoons fresh Italian parsley, minced, plus more to serve
1 large bay leaf
1/2 to 1 teaspoon cayenne pepper (depending on whether you like it mild or spicy)
28-ounce can diced tomatoes
8-ounce can tomato sauce
1 3/4 cups chicken broth
1 cup brown rice, uncooked
12 ounces spicy nitrate-free chicken or turkey sausage, sliced
4 ounces nitrate-free turkey bacon, diced
Sea salt

http://hayliepomroy.com/jambalaya/

n a wide, deep skillet (or a wide pot) with a lid over medium heat, sauté the onion, bell pepper, celery, and garlic until the onion is translucent. Add the chicken, parsley, bay leaf, and cayenne pepper. Sauté just until the chicken no longer looks pink.

Stir in the tomatoes (with juice), tomato sauce, broth, and rice. Bring to a boil, reduce the heat to low, cover, and simmer gently for 1 hour or until the rice is tender.

Meanwhile, brown the sausage and bacon in a nonstick skillet over medium heat. When the jambalaya is cooked, stir in the sausage and bacon, season to taste with sea salt and cayenne pepper, and serve sprinkled with chopped fresh parsley.

Serving Size: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user SETSER.