Chicken and Sausage Ragoût

Chicken And Sausage Ragoût Recipe
Oxmoor House


4 servings (serving size: 1 cup ragoût and 1/2 cup rice)

Recipe from

Oxmoor House

Recipe Time

Prep: 10 Minutes
Cook: 22 Minutes
Stand: 5 Minutes

Nutritional Information

Calories 296
Fat 2.3 g
Satfat 0.6 g
Protein 27.8 g
Carbohydrate 40.5 g
Cholesterol 59 mg
Iron 3.1 mg
Sodium 824 mg
Caloriesfromfat 7 %
Fiber 3.4 g
Calcium 70 mg


Cooking spray
3/4 pound skinless, boneless chicken breast halves, cut into bite-sized pieces
4 ounces low-fat smoked turkey sausage, thinly sliced
1 large onion, chopped
1 large green bell pepper, chopped
1 1/2 cups quartered fresh mushrooms
4 garlic cloves, minced
1 (14.5-ounce) can Cajun stewed tomatoes
2 tablespoons dry red wine
1 teaspoon dried basil
1/2 teaspoon dried oregano
1 teaspoon sugar
2 tablespoons chopped fresh parsley
1/4 teaspoon salt
2 cups hot cooked long-grain rice


Coat a Dutch oven with cooking spray; place over medium-high heat. Add chicken, and cook 2 minutes, stirring frequently. Add sausage and onion; sauté 1 minute. Add bell pepper, mushrooms, and garlic; cook 4 minutes, stirring frequently. Add tomatoes and next 4 ingredients; cook 15 minutes or until bell pepper is very tender. Remove from heat, and stir in parsley and salt. Let stand, uncovered, 5 minutes before serving. Serve over rice.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2003