NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz chicken andouille sausage

1 tsp extra virgin olive oil

0.25 cup yellow onion

0.25 cup green bell pepper

0.25 cup celery

1 clove garlic

0.25 cup long-grain white rice

0.5 cup low-sodium chicken broth

0.25 cup crushed tomatoes

1 tsp cajun seasoning

0.13 tsp sea salt

0.13 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Heat the extra virgin olive oil in a large skillet or heavy-bottomed pot over medium-high heat.

• 2

  Add the cubed chicken breast and sliced chicken andouille sausage, searing until both are browned on all sides.

• 3

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

• 4

  Add the minced garlic and Cajun seasoning, stirring constantly for 30 seconds to release the aromatics.

• 5

  Pour in the dry rice, chicken broth, and crushed tomatoes, stirring well to incorporate all the browned bits from the bottom of the pan.

• 6

  Bring the liquid to a boil, then immediately reduce the heat to low, cover with a tight-fitting lid, and simmer for 15 to 18 minutes.

• 7

  Remove from heat and let the jambalaya sit covered for 5 minutes to allow the rice to finish steaming.

• 8

  Fluff with a fork, season with sea salt and black pepper, and garnish with freshly chopped parsley before serving.