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Photo: John Autry; Styling: Leigh Ann Ross Photo by: Photo: John Autry; Styling: Leigh Ann Ross

Chicken and Sausage Jambalaya

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.

Cooking Light NOVEMBER 2011

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

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.

Nutritional Information

Amount per serving
  • Calories: 341
  • Fat: 5.8g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.9g
  • Protein: 19.3g
  • Carbohydrate: 50.6g
  • Fiber: 2.8g
  • Cholesterol: 44mg
  • Iron: 3.2mg
  • Sodium: 723mg
  • Calcium: 59mg
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Chicken and Sausage Jambalaya recipe

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