NUTRITION

SERVINGS

INGREDIENTS

4 oz boneless skinless chicken breast

2 oz smoked chicken andouille sausage

0.25 tbsp extra virgin olive oil

0.5 cup yellow onion

0.5 cup green bell pepper

0.5 cup celery

2 cloves garlic

0.25 cup crushed tomatoes

0.25 cup long-grain white rice

0.75 cup low-sodium chicken broth

1 tsp smoked paprika

0.5 tsp dried oregano

0.5 tsp dried thyme

0.25 tsp cayenne pepper

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.

• 2

  Add the cubed chicken breast and sliced chicken andouille sausage to the pot, searing for 5-6 minutes until the chicken is browned and the sausage is slightly crisp.

• 3

  Stir in the diced onion, green bell pepper, and celery, sautéing for another 5 minutes until the vegetables have softened and the onion is translucent.

• 4

  Add the minced garlic, smoked paprika, oregano, thyme, cayenne, sea salt, and black pepper, stirring constantly for 1 minute to toast the spices.

• 5

  Pour in the crushed tomatoes, chicken broth, and dry rice, using a wooden spoon to scrape any browned bits off the bottom of the pot.

• 6

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

• 7

  Simmer for 18-20 minutes, or until the rice is tender and the liquid has been absorbed.

• 8

  Remove from heat and let the jambalaya rest, covered, for 5 minutes before fluffing with a fork and garnishing with fresh chopped parsley.