Chicken-Sausage Jambalaya

Chicken-Sausage Jambalaya Recipe
Photo: Oxmoor House

Yield:

6 servings (serving size: 1 1/2 cups)

Recipe from

Oxmoor House

Nutritional Information

Calories 345
Caloriesfromfat 0.0 %
Fat 7.5 g
Satfat 1.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 26 g
Carbohydrate 43.8 g
Fiber 3.6 g
Cholesterol 62 mg
Iron 0.0 mg
Sodium 722 mg
Calcium 0.0 mg

Ingredients

3/4 pound skinless, boneless chicken breast halves, cut into pieces
1/2 teaspoon black pepper
Olive oil-flavored cooking spray
1 teaspoon olive oil
10 ounce turkey breakfast sausage
2 1/2 cups chopped onion (about 2 large)
2 1/4 cups chopped celery (about 6 stalks)
1 3/4 cups sliced green onions (about 7)
1 cup chopped green bell pepper (about 1 large)
2 garlic cloves, minced
2 chicken-flavored bouillon cubes
3 1/3 cups hot water
3 tablespoons fat-free Italian dressing
1 1/4 cups uncooked long-grain rice

Preparation

Sprinkle chicken with black pepper. Coat a Dutch oven with cooking spray; add oil. Place over medium-high heat until hot. Add chicken; sauté 3 minutes. Remove chicken; set aside.

Combine sausage and next 5 ingredients in pan. Cook over medium-high heat until sausage is browned. Stir in chicken.

Dissolve bouillon cubes in hot water; stir in dressing. Add to pan, and bring to a boil. Stir in rice. Cover, reduce heat, and simmer 20 minutes or until rice is tender and liquid is absorbed. Toss before serving.

Note:

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March 2006
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