Dinner

Chicken and Andouille Jambalaya is for Dinner.

Chicken and Andouille Jambalaya takes several minutes to prepare.

Chicken and Andouille Jambalaya takes several minutes to cook.

Chicken and Andouille Jambalaya makes 6 servings.

The ingredients for Chicken and Andouille Jambalaya are:

2 tablespoons canola oil
1 1/2 cups andouille sausage (about 7 1/2 ounces), cut into (1/4-inch-thick) slices
3 cups finely chopped red bell pepper
3 cups finely chopped yellow onion
2 cups finely chopped celery
2 bay leaves
2 1/2 cups chopped skinless, boneless chicken breast
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 1/2 teaspoons finely chopped jalapeño pepper
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
3 garlic cloves, minced
1/2 cup tomato puree
2 3/4 cups fat-free, less-sodium chicken broth
1 1/2 cups basmati rice
1 cup thinly sliced green onions

Here is how you make Chicken and Andouille Jambalaya:

Heat oil in a large Dutch oven over medium-high heat. Add sausage; cook until sizzling quiets (about 8 minutes), stirring occasionally.Add bell pepper, onion, celery, and bay leaves; cook until vegetables are golden brown, sizzle loudly, and begin to squeak (about 14 minutes), stirring occasionally. Add chicken and next 8 ingredients (through garlic); cook 4 minutes, stirring occasionally.Add tomato puree; cook 2 minutes, stirring occasionally. Add broth, and bring to a boil. Stir in rice. Cover, reduce heat, and simmer 20 minutes. Discard bay leaves. Stir in green onions.Yield: 6 servings (serving size: 1 1/3 cups)Number of Servings: 6Recipe submitted by SparkPeople user DJGODUTI.

The nutritional information for Chicken and Andouille Jambalaya is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 255.1

• Total Fat: 7.8 g
• Cholesterol: 32.4 mg
• Sodium: 1,390.4 mg
• Total Carbs: 31.8 g
• Dietary Fiber: 4.2 g
• Protein: 15.6 g