Chicken and Andouille Jambalaya

Ingredients

• 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 jalapeño 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

Preparation

1. Heat oil in a large Dutch oven over medium-high heat. Add sausage; cook until sizzling quiets (about 8 minutes), stirring occasionally.
2. 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.
3. 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.