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Chicken and Sausage Jambalaya

Photo: John Autry; Styling: Leigh Ann Ross
Yield

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

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.

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

Nutrition 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

How to Make It

  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.