Chicken and Sausage Jambalaya

Name: Chicken and Sausage Jambalaya
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Creole, Cajun
Ingredients: 411 grams no-salt-added diced tomatoes, undrained; 2 teaspoons canola oil; 118 milliliters chopped celery; 237 milliliters shredded skinless, boneless rotisserie chicken breast; 2 garlic cloves, minced; 118 milliliters chopped green bell pepper; 0 teaspoons ground red pepper; 411 grams fat-free, lower-sodium chicken broth; 118 milliliters chopped onion; 0 teaspoons salt; 170 grams reduced-fat smoked sausage, halved lengthwise and cut into 1/4-inch slices; 6 fresh thyme sprigs; 237 milliliters water; 237 milliliters uncooked long-grain white rice

You can never have too many main course recipes, so give Chicken and Sausage Jambalayan This recipe is typical of Creole cuisine. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Heat a Dutch oven over medium-high heat.

Equipment you will use

Dutch Oven

Add oil to pan; swirl to coat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add sausage; saut 1 minute or until browned.

Ingredients you will need

Sausage

Add onion, celery, bell pepper, and garlic; saut 6 minutes or until tender.

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Bell Pepper

Celery

Garlic

Onion

Add rice and next 5 ingredients (through broth); bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is done.

Ingredients you will need

Broth

Rice

Remove thyme sprigs; discard. Stir in tomatoes and chicken. Cook 3 minutes or until thoroughly heated.

Ingredients you will need

Fresh Thyme

Tomato

Whole Chicken

Equipment

Dutch Oven

Frying Pan

Ingredients

Servings:

411grams

no-salt-added diced tomatoes, undrained 2teaspoons

canola oil 118milliliters

chopped celery 237milliliters

shredded skinless, boneless rotisserie chicken breast 2

garlic cloves, minced 118milliliters

chopped green bell pepper 0teaspoons

ground red pepper 411grams

fat-free, lower-sodium chicken broth 118milliliters

chopped onion 0teaspoons

salt 170grams

reduced-fat smoked sausage, halved lengthwise and cut into 1/4-inch slices 6

fresh thyme sprigs 237milliliters

water 237milliliters

uncooked long-grain white rice

Recommended wine: Albarino, Rose Wine, Sauvignon Blanc

Albarino, rosé Wine, and Sauvignon Blanc are my top picks for Cajun. These low-tannin, lower alcohol wines will complement the heat in spicy cajun dishes, instead of making your mouth burn more. You could try D'Alfonso-Curran Albarino. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 30 dollars per bottle.