Wednesday, November 23, 2011

Chicken and Sausage Jambalaya


This easy meal cooks in about 30 minutes and is full of flavor.

serves 4 ( 9 points + )

  • 2 tsp. canola oil
  • 6 oz. reduced fat smoked sausage, sliced
  • ½ c. chopped onion
  • ½ c. chopped celery
  • ½ c. chopped green pepper
  • 2 garlic cloves, minced
  • 1 c. uncooked long-grain white rice
  • 1 c. water
  • ¼ tsp. cayenne pepper ( or to taste)
  • salt to taste
  • ½ tsp. dried thyme
  • 1 can ( 14 oz)  fat-free chicken broth
  • 1 can ( 14 oz.) diced tomatoes, undrained
  • 1 c. shredded boneless, skinless chicken breast ( you can use rotisserie chicken)



Heat a Dutch oven over medium heat. Add onion, celery and peppers. Cook until tender. Add sausage and garlic. Cook 2 minutes. Add rice and next 5 ingredients ( through broth). Bring to a boil. Cover and simmer on low for 20 minutes or until rice is tender. Add tomatoes and chicken and cook until heated through.


adapted from Cooking Light

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