Chicken and Andouille Jambalaya

Name: Chicken and Andouille Jambalaya
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Creole, Cajun
Ingredients: 213 grams 1/2 cups andouille sausage (about , cut into (1/4-inch-thick) slices; 355 milliliters basmati rice; 2 bay leaves; 0 teaspoons freshly ground black pepper; 2 Tbsps canola oil; 473 milliliters finely chopped celery; 1 teaspoon dried basil; 1 teaspoons dried thyme; 651 milliliters fat-free, less-sodium chicken broth; 3 garlic cloves, minced; 237 milliliters thinly sliced green onions; 0 teaspoons ground red pepper; 2 teaspoons finely chopped jalapeño pepper; 1 teaspoon dried oregano; 710 milliliters finely chopped red bell pepper; 1 teaspoon salt; 591 milliliters chopped skinless, boneless chicken breast; 118 milliliters tomato puree; 710 milliliters finely chopped yellow onion

Chicken and Andouille Jambalayan is a gluten free and dairy free main course. This recipe covers 29% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 484 calories, 27g of protein, and 17g of fat each. From preparation to the plate, this recipe takes roughly 45 minutes. If you have bell pepper, thyme, bay leaves, and a few other ingredients on hand, you can make it. This recipe is typical of Creole cuisine.

Instructions

Heat oil in a large Dutch oven over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

Add sausage; cook until sizzling quiets (about 8 minutes), stirring occasionally.

Ingredients you will need

Sausage

Add bell pepper, onion, celery, and bay leaves; cook until vegetables are golden brown, sizzle loudly, and begin to squeak (about 14 minutes), stirring occasionally.

Ingredients you will need

Bell Pepper