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Chicken Jambalaya

Yield

8 (1 1/2-cup) servings.

Ingredients

  • 3/4 pound andouille or other smoked sausage
  • 1 1/2 cups chopped onion
  • 1 1/2 cups chopped celery
  • 1 1/2 cups chopped green pepper, divided
  • 1 teaspoon minced garlic
  • 2 tablespoons butter, melted
  • 1/2 teaspoon salt
  • 1 teaspoon dry mustard
  • 1 teaspoon dried whole oregano
  • 1/2 teaspoon dried whole thyme
  • 1/4 teaspoon ground white pepper
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground red pepper
  • 3 cups canned crushed tomato
  • 3 cups canned ready-to-serve chicken broth
  • 6 (4-ounce) skinned, boned chicken breast halves, cut into 1/2-inch pieces
  • 2 cups converted rice, uncooked
  • 1/4 cup sliced green onions

Nutrition Information

  • calories 403
  • caloriesfromfat 41 %
  • fat 18.5 g
  • satfat 7.1 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 33.9 g
  • carbohydrate 24.2 g
  • fiber 0.0 g
  • cholesterol 86 mg
  • iron 0.0 mg
  • sodium 1308 mg
  • calcium 0.0 mg

How to Make It

  1. Cook sausage in a large Dutch oven until browned; remove from pan with a slotted spoon, and set aside.

  2. Add onion, celery, 3/4 cup green pepper, garlic, and butter to pan; saute over medium-high heat until tender. Add salt and next 6 ingredients, stirring well; cook 2 minutes, stirring occasionally. Stir in tomato; cook over medium heat 10 minutes, stirring occasionally. Add broth; bring to a boil. Add remaining 3/4 cup green pepper, sausage, chicken, rice, and green onions; stir well. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until rice is tender.

Light and Luscious