Chicken and Sausage Jambalya

Cooking Light Recipe

Chicken and Sausage Jambalya
Chicken and Sausage Jambalya

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings; 341 calories

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 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

Directions

1. Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. 2. Add sausage; sauté 1 minute or until browned. 3. Add onion, celery, bell pepper, and garlic; sauté 6 minutes or until tender. 4. Add rice and next 5 ingredients (through broth); bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is done. 5. Remove thyme sprigs; discard. Stir in tomatoes and chicken. Cook 3 minutes or until thoroughly heated.

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