Chicken and Sausage Jambalaya

By michelew7

Cooking Light

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

Details

Servings 4

Preparation

Step 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.

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