Browse Items (1 total)
Sort by:
-
Chicken Jambalaya
CHICKEN JAMBALAYA
*"This is a great dish to serve at parties,"*
*relates Lynn Desjardins of Atkinson,*
*New Hampshire. "It's just as good as, if*
*not tastier than, the high-fat version.*
*And it reheats well."*
3/4 pound boneless skinless
chicken breasts, cubed
3 cups reduced-sodium
chicken broth
1-1/2 cups uncooked brown rice
4 ounces reduced-fat smoked
turkey sausage, diced
1/2 cup thinly sliced celery with
leaves
1/2 cup chopped onion
1/2 cup chopped green pepper
2 to 3 teaspoons Cajun or
Creole seasoning
1 to 2 garlic cloves, minced
1/8 teaspoon hot pepper sauce
1 bay leaf
1 can (14-1/2 ounces)
no-salt-added diced
tomatoes, undrained
In a large nonstick skillet lightly coated
with nonstick cooking spray, saute chick-
en for 2-3 minutes. Stir in the next 10
ingredients. Bring to a boil. Reduce heat;
cover and simmer for 50-60 minutes. Stir
in tomatoes; cover and simmer 10 min-
utes longer or until liquid is absorbed
and rice is tender. Remove from the
heat; let stand for 5 minutes. Discard bay
leaf. Yield: 6 servings.
Back: blank
---
# Chicken Jambalaya
## Ingredients
- 3/4 pound boneless skinless chicken breasts, cubed
- 3 cups reduced-sodium chicken broth
- 1-1/2 cups uncooked brown rice
- 4 ounces reduced-fat smoked turkey sausage, diced
- 1/2 cup thinly sliced celery with leaves
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 2 to 3 tsp Cajun or Creole seasoning
- 1 to 2 garlic cloves, minced
- 1/8 tsp hot pepper sauce
- 1 bay leaf
- 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
## Instructions
1. In a large nonstick skillet lightly coated with nonstick cooking spray, saute chicken for 2–3 minutes.
2. Stir in the next 10 ingredients. Bring to a boil.
3. Reduce heat; cover and simmer for 50–60 minutes.
4. Stir in tomatoes; cover and simmer 10 minutes longer or until liquid is absorbed and rice is tender.
5. Remove from the heat; let stand for 5 minutes.
6. Discard bay leaf.
Yield: 6 servings.