Chicken and Sausage Jambalaya
A hearty meal you can share with friends and family.
cut into 1⁄2-inch slices
(about 1 cup) chopped
(about 1 1/2 cups) chopped
fresh or frozen
(about 2 stalks) chopped
chopped or 8 ounces low-sodium canned, chopped tomatoes, drained
Boneless, skinless (about 3⁄4 pound) cut in 2-inch strips
What You'll Need
- stockpot and cover
- Cutting board
- Measuring spoons
- Measuring cups
- stir spoon
In a stockpot, heat vegetable oil over medium-high heat. Add sausage, onion, bell pepper, corn, celery, and garlic. Stir together and cook 5 minutes or until vegetables are tender.
Stir in chicken broth, tomatoes, tomato sauce, bay leaf, chili powder, red pepper flakes, and oregano. Bring to a boil.
Reduce heat and simmer uncovered for 10 minutes, stirring occasionally. Stir in rice. Cover and simmer for 10 minutes, stirring occasionally.
Add chicken, cover the pot and simmer 5 additional minutes until chicken is cooked and rice is tender.
Remove from heat and let stand, covered, for 10 minutes. Remove bay leaf before serving.
Nutrition Info and more
Serving size:Total calories:
10 gSaturated fat: