Chicken and Sausage Jambalaya

Chicken and Sausage Jambalaya
Budget-friendly recipe
248
Serves:
6
1 hours 15 mins.

A hearty meal you can share with friends and family.

Ingredients

2
tablespoons
¼
pound
cut into 1⁄2-inch slices
1
(about 1 cup) chopped
2
(about 1 1/2 cups) chopped
1
cup
fresh or frozen
½
cup
(about 2 stalks) chopped
1
finely chopped
cups
Low-sodium
5
chopped or 8 ounces low-sodium canned, chopped tomatoes, drained
¼
cup
¼
teaspoon
½
teaspoon
¼
teaspoon
1
cup
Uncooked
1
Boneless, skinless (about 3⁄4 pound) cut in 2-inch strips

What You'll Need

  • stockpot and cover
  • Strainer
  • Knife
  • Cutting board
  • Measuring spoons
  • Measuring cups
  • stir spoon

Directions

  1. 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.
  2. Stir in chicken broth, tomatoes, tomato sauce, bay leaf, chili powder, red pepper flakes, and oregano. Bring to a boil.
  3. Reduce heat and simmer uncovered for 10 minutes, stirring occasionally. Stir in rice. Cover and simmer for 10 minutes, stirring occasionally.
  4. Add chicken, cover the pot and simmer 5 additional minutes until chicken is cooked and rice is tender.
  5. Remove from heat and let stand, covered, for 10 minutes. Remove bay leaf before serving.

Nutrition Info and more

Serving size:
1
cup
Total calories:
290
Total fat:
10 g
Saturated fat:
2 g
Carbohydrates:
38 g
Protein:
15 g
Fiber:
5 g
Sodium:
240 mg
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