I found this recipe in the November issue of Cooking Light Magazine. It is quick and easy with simple ingredients and the Hubby gave it the thumbs up! I served it with some garlic bread and a salad and it made a delicious, complete meal.
CHICKEN AND SAUSAGE JAMBALAYA
2 tsp. canola oil
6 oz. reduced fat smoked sausage-halved lengthwise and cut into 1/4 inch slices
1/2 c. chopped onion
1/2 c. chopped celery
1/2 c. chopped green pepper
2 garlic cloves-minced
1 c. uncooked long-grain white rice (I used brown rice)
1 c. water
1/4 tsp. ground red pepper
1/8 tsp. salt (I omit)
6 fresh thyme sprigs (I didn't have fresh so I add ground thyme-about 1 tbsp. or to taste
1 14.5 oz. can chicken broth-fat-free, low sodium
1 14.5 oz. can no salt added diced tomatoes, undrained
1 c. shredded skinless, boneless, rotisserie chicken breast
Heat a dutch oven over medium-high heat. Add oil to the pan, swirl to coat. Add sausage;saute 1 min. or until browned. Add onion, celery, bell pepper, and garlic; saute 6 min. or until tender. Add rice and the next 5 ingredients (through broth); bring to a boil. Cover, reduce heat, and simmer 20 min. or until rice is tender. Remove thyme sprigs; discard. Stir in tomatoes and chicken. Cook 3 min. or until heated thoroughly.
Serves:4
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