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Chicken and Sausage Jambalya


Cooking Light Recipe

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  • 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


Servings 4


Step 1

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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