Jambalaya

15 55 260
Ingredients Minutes Calories
Prep Cook Servings
15 min 40 min 8
Jambalaya
Health Highlights
This is a recipe that everyone will love. Tone down the spice if you have young children, or amp it up for the heat lovers!

Ingredients


3 tbsp Olive Oil, Extra Virgin (divided)
2 breast Chicken breast, boneless, skinless (boneless skinless; cut into bite-sized pieces)
3 small pepper(s) Red bell pepper (cored and diced (I used; yellow; red; green; pepper)
2 medium stalk(s) Celery (diced)
1 medium pepper(s) Jalapeno pepper (seeded and finely chopped)
1 medium White onion (diced)
4 clove(s) Garlic (peeled and minced)
1 can (28oz) Tomatoes, canned, stewed (1 (14-ounce) can crushed)
3/4 cup Chicken broth (stock), low sodium
1 1/2 1/4 cup White Rice (uncooked long grain)
2 tbsp Cajun seasoning (or Creole seasoning)
1 tsp Thyme, dried (dried; crushed)
1/4 tsp Cayenne pepper
1 leaf Bay leaf
3 link Italian pork sausage

Instructions


  1. Heat 1 tablespoon oil in a stock pot (or a very large, deep sauté pan) over medium-high heat.  Add the chicken and sausage and sauté for 5-7 minutes, stirring occasionally, until the chicken is cooked through and the sausage is lightly browned.  Transfer to a clean plate and set aside.
  2. Add the remaining 2 tablespoons oil to the stock pot.  Add bell peppers, jalapeño, onion and garlic. Sauté stirring occasionally, until the onions are softened.
  3. Add the crushed tomatoes, chicken stock, rice, Cajun seasoning, thyme, cayenne, bay leaf, and stir to combine.  Continue cooking until the mixture reaches a simmer.  Then reduce heat to medium-low, cover and simmer for about 15-20 minutes, or until the rice is nearly cooked through, stirring every 5 minutes or so along the way so that the rice does not burn.
  4. Stir in the chicken and sausage, and remove and discard the bay leaf.
  5. Season with salt and pepper to taste.  Add more spice if desired. Serve immediately or keep refrigerated for up to 3 days.

Nutrition Facts

Per Portion

Calories 260
Calories from fat 118
Calories from saturated fat 30
Total Fat 13.1 g
Saturated Fat 3.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 6.8 g
Cholesterol 60 mg
Sodium 597 mg
Potassium 576 mg
Total Carbohydrate 17.7 g
Dietary Fiber 2.1 g
Sugars 6.0 g
Protein 18.7 g

Dietary servings

Per Portion


Meat 1.0
Vegetables 1.5

Energy sources


Pygal26%443.23919523140364134.1652509951391646%388.8161590607215282.306001164960429%310.9687740605128140.8266454306965226%46%29%CarbohydratesFatProtein

Meal Type(s)





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