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
My Notes

Only you will be able to view, print, and edit this note.

Add Note