Chicken and Sausage Jambalaya

Photo: John Autry; Styling: Leigh Ann Ross
Jambalaya is a classic Creole dish that combines rice with a variety of other ingredients such as tomatoes, onions, peppers and some type of meat or shellfish.  This easy one-dish meals features both smoked sausage and shredded rotisserie chicken.

Yield:

Serves 4 (serving size: about 1 1/4 cups)

Recipe from

Nutritional Information

Calories 341
Fat 5.8 g
Satfat 1.3 g
Monofat 2 g
Polyfat 0.9 g
Protein 19.3 g
Carbohydrate 50.6 g
Fiber 2.8 g
Cholesterol 44 mg
Iron 3.2 mg
Sodium 723 mg
Calcium 59 mg

Ingredients

2 teaspoons canola oil
6 ounces reduced-fat smoked sausage, halved lengthwise and cut into 1/4-inch slices
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
2 garlic cloves, minced
1 cup uncooked long-grain white rice
1 cup water
1/4 teaspoon ground red pepper
1/8 teaspoon salt
6 fresh thyme sprigs
1 (14.5-ounce) can fat-free, lower-sodium chicken broth
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1 cup shredded skinless, boneless rotisserie chicken breast

Preparation

1. Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add sausage; sauté 1 minute or until browned. Add onion, celery, bell pepper, and garlic; sauté 6 minutes or until tender. Add rice and next 5 ingredients (through broth); bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is done. Remove thyme sprigs; discard. Stir in tomatoes and chicken. Cook 3 minutes or until thoroughly heated.

Note:

Vanessa Pruett,

November 2011