Monday, November 21, 2011

In the Kitchen with Jason: Chicken and Sausage Jambalaya

Back about 4 jobs from where I am now, I worked at a location where lunch was provided. My favorite meal provided for us was the jambalaya. After telling Jess that she would like it multiple times but never actually getting around to making it, a jambalaya recipe showed up the November issue of Cooking Light. Not only was it good, but Jess liked it too, just like I said she would (although she said she could have liked it more without the sausage).

  • 2 tsp EVOO
  • 6 oz smoked sausage, cut in half and then sliced
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped green pepper
  • 2 cloves garlic, minced
  • 1 cup white rice, uncooked
  • 1 cup water
  • 1 tsp thyme
  • 1 can (14.5 oz) chicken broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 cup shredded cooked chicken
  • Heat a dutch oven over medium-high heat.
  • Add EVOO to the pan and swirl to coat.
  • Add sausage and saute for 1 minute.
  • Add onion, celery, bell pepper, and garlic to pan and cook for 6 more minutes.
  • Add rice, water, thyme and chicken broth.
  • Bring to a boil.
  • Cover, reduce heat, and simmer for 20 minutes.
  • Stir in tomatoes and chicken and cook for 3 minutes.
  • Serve warm.
It makes about 4 servings with each serving having 341 calories, 5.8g fat, 19.3g protein, 50.6g carb, 2.8g fiber, 44mg cholesterol, 3.2 mg iron, 723 mg sodium, and 59mg calcium.

Please enjoy!

-Chef Jason

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