Chicken and Sausage Jambalaya

D made this. Since I'm not a jambalaya connoisseur, I can't tell you how authentic it was, but I can tell you it was good. The flavors melded well, not a lot of heat, but still a lot of flavor. D said it was easy to make. Would have again.

We had with garlic breadsticks.

Chicken and Sausage Jambalaya

YIELD: Serves 4 (serving size: about 1 1/4 cups)
COURSE: Main Dishes, Soups/Stews

Ingredients
2 teaspoons canola oil
6 ounces reduced-fat smoked sausage, halved lengthwise and cut into 1/4-inch slices (we used andouille)
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
2 garlic cloves, minced
1 cup uncooked long-grain white rice
1 cup water
1/4 teaspoon ground red pepper
1/8 teaspoon salt
6 fresh thyme sprigs
1 (14.5-ounce) can fat-free, lower-sodium chicken broth
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1 cup shredded skinless, boneless rotisserie chicken breast (D sauteed a large chicken breast)

Preparation
1. Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add sausage; sauté 1 minute or until browned. Add onion, celery, bell pepper, and garlic; sauté 6 minutes or until tender. Add rice and next 5 ingredients (through broth); bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is done. Remove thyme sprigs; discard. Stir in tomatoes and chicken. Cook 3 minutes or until thoroughly heated.

Nutritional Information
Calories: 341; Fat: 5.8g; Saturated fat: 1.3g; Monounsaturated fat: 2g; Polyunsaturated fat: 0.9g; Protein: 19.3g; Carbohydrate: 50.6g; Fiber: 2.8g; Cholesterol: 44mg; Iron: 3.2mg; Sodium: 723mg; Calcium: 59mg

Cooking Light NOVEMBER 2011