Chicken and Sausage Jambalaya Recipe

Chicken and Sausage Jambalaya picture

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodMain Ingredient

Ingredients

 Skinned boned chicken breast halves16 Ounce
 Ground red pepper1⁄4 Teaspoon
 Ground black pepper1⁄4 Teaspoon
 Vegetable cooking spray1
 Turkey sausage3⁄4 Pound
 Onion2 1⁄4 Cup (36 tbs), chopped
 Celery2 Cup (32 tbs), chopped
 Green onions1 1⁄2 Cup (24 tbs), sliced
 Green pepper1⁄2 Cup (8 tbs), chopped
 Sweet red pepper1⁄2 Cup (8 tbs), chopped
 Garlic2 Clove (10 gm), minced
 Water2 1⁄2 Cup (40 tbs)
 Chicken bouillon granules1 Teaspoon
 Browning and seasoning sauce1⁄2 Teaspoon
 Long grain rice1 1⁄4 Cup (20 tbs), uncooked

Nutrition Facts

Serving size: Complete recipe

Calories 2158 Calories from Fat 337

% Daily Value*

Total Fat 38 g57.8%

Saturated Fat 9.2 g45.8%

Trans Fat 1.3 g

Cholesterol 518.2 mg

Sodium 2556.3 mg106.5%

Total Carbohydrates 249 g83.1%

Dietary Fiber 17.4 g69.6%

Sugars 28.6 g

Protein 194 g387.5%

Vitamin A 173.1% Vitamin C 417.5%

Calcium 41.8% Iron 75.8%

*Based on a 2000 Calorie diet

Directions

Cut chicken into bite-size pieces; sprinkle with ground red and black pepper.
Coat an electric skillet with cooking spray; heat to medium-high (325°).
Add chicken; cook 3 to 5 minutes or until lightly browned, stirring frequently.
Remove chicken from skillet; drain and pat dry with paper towels.
Wipe drippings from skillet with a paper towel.
Reduce heat to medium (300°).
Add sausage, and cook until meat is browned, stirring to crumble.
Remove sausage from skillet.
Drain and pat dry with paper towels.
Wipe drippings from skillet with a paper towel.
Coat skillet with cooking spray; heat to medium-high (325°).
Add onion and next 5 ingredients; saute until tender.
Add chicken; cover, reduce heat, and cook 10 minutes or until thoroughly heated.
Combine water, bouillon granules, and browning-and-seasoning sauce, stirring well; add to chicken mixture.
Bring to a boil; stir in sausage and rice.
Cover, reduce heat, and simmer 20 minutes or until rice is tender and liquid is absorbed.
Spoon jambalaya into individual bowls; garnish with green onion fans, if desired.
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