NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz turkey andouille sausage

0.5 tbsp extra virgin olive oil

0.25 cup yellow onion

0.25 cup green bell pepper

0.25 cup celery

1 clove garlic

0.5 cup canned crushed tomatoes

0.5 cup low-sodium chicken broth

0.5 cup cooked long-grain white rice

0.5 tsp smoked paprika

0.25 tsp dried oregano

0.25 tsp dried thyme

0.13 tsp cayenne pepper

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Heat the extra virgin olive oil in a large skillet or Dutch oven over medium-high heat.

• 2

  Add the diced chicken breast and sliced turkey andouille sausage to the pan, searing until golden brown on all sides.

• 3

  Add the diced onion, green bell pepper, and celery to the skillet and sauté until the vegetables are tender and translucent.

• 4

  Stir in the minced garlic, smoked paprika, oregano, thyme, cayenne, salt, and black pepper, cooking for one minute until fragrant.

• 5

  Pour in the crushed tomatoes and chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan.

• 6

  Stir in the cooked long-grain white rice and reduce the heat to low.

• 7

  Cover the skillet and simmer for 5 to 8 minutes until the liquid is mostly absorbed and the flavors have melded together.

• 8

  Garnish the jambalaya with fresh chopped parsley and serve hot.