NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz chicken andouille sausage

0.33 cup yellow onion

0.33 cup green bell pepper

0.33 cup celery

1 clove garlic

0.25 cup crushed tomatoes

0.75 cup chicken broth

0.25 cup white rice

1 tsp creole seasoning

0.25 tsp dried thyme

1 whole bay leaf

1 tsp olive oil

0.25 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

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

• 2

  Heat the olive oil in a large heavy-bottomed pot over medium heat and brown the chicken and sausage until golden and fragrant.

• 3

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

• 4

  Stir in the minced garlic, creole seasoning, and dried thyme, cooking for one minute until the aromatics are toasted.

• 5

  Pour in the crushed tomatoes, chicken broth, and rice, then add the bay leaf and bring the mixture to a gentle boil.

• 6

  Reduce the heat to low, cover tightly, and simmer for 20 minutes until the rice has fully absorbed the liquid and is tender.

• 7

  Remove the bay leaf, season with sea salt and black pepper, and fluff the jambalaya with a fork before serving hot.