Chicken and Andouille Jambalaya

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Chicken and Andouille Jambalaya calories by ingredient
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Number of Servings: 6


    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 jalapeƱo 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


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.

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