My boss has me working hard lately, making something nearly everyday for their dinner. On the menu for tonight is Chicken and Sausage Jambalaya. Originally from Cooking Light, I have adapted the recipe in a few ways, mainly using more vegetables than specified. I have made this several times now, and the first couple I didn’t let it simmer long enough, and turned out more like a soup. It would probably be fine like that, but when thinking of classic jambalaya one thinks of a thicker texture. This recipe is generally pretty quick, and takes about 40 minutes including cooking time. It’s not expensive, and it is also kid friendly as it’s not too spicy. If you like a lot of spice, you can add more red pepper or peppers! With only about 340 calories per 1.25 cups, this is a really great healthy dinner!
- 2 teaspoons canola oil
- 6 ounces reduced-fat smoked sausage, cut into 1/4-inch slices
- 1 chopped onion
- 1/2 cup chopped celery (I use 2 stalks)
- 1 chopped green bell pepper
- 2 garlic cloves, minced
- 1 cup uncooked wild 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 (use fire-roasted for more spice!)
- 1 cup shredded skinless, boneless rotisserie chicken breast (could easily use 1-2 chicken breasts that have been baked or boiled...basically just cooked chicken).
- 1. Heat a big pot over medium-high heat; add oil to pan. Add sausage and sauté 2 minutes or until browned. Add onion, celery, bell pepper, and garlic and sauté 6 minutes or until tender.
- 2. Add rice and next 6 ingredients (through tomatoes) and bring to a boil. Cover, reduce heat, and simmer 20-30 minutes or until rice is done.
- 3. Remove thyme sprigs and discard. Add in the chicken and mix. Cook 5 minutes or until thoroughly heated.
- Recipe adapted from Cooking Light
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