NUTRITION

SERVINGS

INGREDIENTS

3 oz Chicken breast

2 oz Chicken andouille sausage

1 tsp Olive oil

0.5 cup Yellow onion

0.5 cup Green bell pepper

0.5 cup Celery

2 cloves Garlic

0.5 cup Tomato puree

0.5 cup Chicken bone broth

0.25 cup Long grain white rice

1 tsp Creole seasoning

0.25 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and slice the andouille sausage into thin rounds.

• 2

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

• 3

  Add the chicken and sausage to the pot and sauté until browned on all sides, then remove the meat and set it aside on a plate.

• 4

  In the same pot, add the diced onion, bell pepper, and celery, sautéing for 5 to 7 minutes until the vegetables are soft and translucent.

• 5

  Stir in the minced garlic, Creole seasoning, dried thyme, sea salt, and black pepper, cooking for 1 minute until highly aromatic.

• 6

  Add the dry white rice to the pot and stir for 1 to 2 minutes to lightly toast the grains.

• 7

  Pour in the tomato puree and chicken bone broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot.

• 8

  Return the chicken and sausage to the pot and bring the mixture to a gentle boil.

• 9

  Reduce the heat to low, cover with a tight-fitting lid, and simmer for 18 to 20 minutes until the rice is tender and the liquid is fully absorbed.

• 10

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