Chicken and Sausage Jambalaya
This crowd-pleasing jambalaya is a bountiful, true Louisiana meal with hearty chicken, sausage and rice all in one dish. For a short-cut, use rotisserie chicken. This recipe is from Holly Clegg’s Gulf Coast favorites Cookbook!
Chicken and Sausage Jambalaya
Servings8 1 cup servings
Ingredients
- 7ounces reduced-fat smoked sausage, thinly sliced
- 1onion chopped
- 1 green bell pepper, cored and chopped
- 2teaspoons minced garlic
- 3cups fat-free beef broth
- 1 1/2 cups rice
- 2cups diced, cooked, chicken breasts, skin removed
- 1teaspoon hot sauce
- 1bunch green onions (scallions), chopped
- salt and pepper to taste
Instructions
- Coat a large nonstick pot with nonstick cooking spray and cook the sausage over medium heat, turning constantly, until browned.
- Add the onion, pepper, and garlic, and cook until tender, about 5–7 minutes, stirring continuously. Scrape brown bits from bottom of pan—this adds color to the jambalaya.
- Add the broth, rice, and chicken and bring to a boil. Lower heat, cover, and simmer until the liquid is absorbed and the rice is tender, about 25–30 minutes.
- Remove lid, stir in the hot sauce and green onions, and season to taste. Cover and continue cooking for 5 minutes.
Recipe Notes
Nutritional information per serving: Calories 212, Calories from fat (%) 6, Fat (g) 1, Saturated Fat (g) 0, Cholesterol (mg) 28, Sodium (mg) 659, Carbohydrate (g) 33, Dietary Fiber (g) 2, Sugars (g) 3, Protein (g) 16, Diabetic Exchanges: 2 starch, 2 very lean meat
TERRIFIC TIDBIT: Look for turkey sausage or leaner cuts.