Easy Chicken & Sausage Jambalaya
Ingredients
- 2 teaspoon canola oil
- 6 ounces turkey andouille sausage cut into ¼-inch slices
- 1 small yellow onion chopped
- 2 celery stalks chopped
- 1 green bell pepper chopped (could also use red, yellow, or orange peppers)
- 2 garlic cloves minced
- 1 cup uncooked brown or wild rice
- 1 cup water
- ½ teaspoon red pepper flakes
- dash of salt
- 3-5 fresh thyme sprigs
- 1 (14.5ocan fat-free lower-sodium chicken broth
- 1 14.5ocan no-salt-added diced tomatoes, undrained (use fire-roasted for more spice
- 1 cup shredded skinless boneless rotisserie chicken breast (could easily use 1-2 chicken breasts that have been baked or boiled, then shredded)
Instructions
- Heat a stock pot over medium heat and add oil. Add the sausage and cook for 2-4 minutes or until sides of sausage have browned. Add celery, onion, pepper, and garlic and cook for 6 minutes, stirring frequently.
- Add rice and next 6 ingredients (through tomatoeand bring to a boil. Once boiling, cover, reduce heat, and simmer for 25-30 minutes or until rice is done.
- Remove thyme and discard sprigs. Add the shredded chicken and stir until heated through, cooking about 3-5 minutes.
- Serve warm and with crusty bread if desired.