NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 oz Andouille sausage

1 tsp Olive oil

0.25 cup Yellow onion

0.25 cup Green bell pepper

0.25 cup Celery

1 clove Garlic

1 tsp Tomato paste

0.25 cup Crushed tomatoes

0.5 cup Chicken broth

0.25 cup Long-grain white rice

1 tsp Cajun seasoning

0.25 tsp Dried thyme

1 leaf Bay leaf

0.13 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

• 1

  Heat the olive oil in a medium heavy-bottomed pot over medium heat.

• 2

  Add the diced chicken breast and sliced andouille sausage, searing until golden brown and the fat begins to render.

• 3

  Stir in the diced onion, green bell pepper, and celery, sautéing for 5 minutes until the vegetables soften.

• 4

  Add the minced garlic and tomato paste, stirring constantly for 1 minute to develop the flavor.

• 5

  Pour in the crushed tomatoes, chicken broth, and long-grain rice, then add the Cajun seasoning, thyme, bay leaf, salt, and pepper.

• 6

  Bring the mixture to a boil, then immediately reduce the heat to low and cover with a tight-fitting lid.

• 7

  Simmer for 18 to 20 minutes without lifting the lid, until the rice is tender and the liquid is absorbed.

• 8

  Remove from heat and let the jambalaya rest covered for 5 minutes before removing the bay leaf and fluffing with a fork.