 |
| |
| |
Recipes
Quick Chicken and Sausage Jambalaya
View all HARVESTLAND® recipes
 |
|
 Print
Prep/Cook Time:
Servings: 6
This easy to prepare savory Jambalaya can be spiced up with a little Louisiana style hot sauce.
|
| What You Need |
| 1 | package HARVESTLAND® Fresh Boneless Skinless Chicken Breasts |
| 4 | HARVESTLAND® Italian Chicken Sausages with Peppers and Onions |
| 2 | teaspoons olive oil |
| 1/4 | cup water |
| 1 | medium onion, chopped |
| 1 | red bell pepper, chopped |
| 1 | green bell pepper, chopped |
| 2 | ribs celery, sliced |
| 4 | cloves garlic, minced |
| 1 | teaspoon dried thyme |
| 1 | can (14.5 ounces) reduced sodium chicken broth |
| 1 | can (8 ounces) tomato sauce |
| 1 1/4 | cups 10-minute cook brown rice (uncooked) |
|
|
| How to Make It |
- Cut chicken into 2-inch pieces. Cut sausage into 1/4-inch thick rounds.
- In a large deep skillet, over medium heat, heat olive oil. Add chicken and sausage; cook stirring occasionally until well-browned and chicken is cooked. Remove from pan and set aside.
- In the same pan, add 1/4 cup water, onion, bell peppers, celery, garlic and thyme. Stir over medium heat, loosening browned bits from pan, cooking until vegetables are softened, about 5 minutes.
- Stir in broth and tomato sauce. Bring to a boil. Add rice. Cover, reduce heat and cook 10 minutes or until rice is done. (Add additional water in 1/4 cup increments if needed until rice is cooked). Return chicken and sausage to pan. Cover and heat through, about 3 minutes.
|
| Nutrition Information |
|
| Calories: |
390 |
Cholesterol: |
105mg |
Vitamin A: |
20% |
| Total Fat: |
10g |
Sodium: |
740mg |
Vitamin C: |
40% |
| Saturated Fat: |
3g |
Carbohydrate: |
40g |
Calcium: |
10% |
| Protein: |
35g |
Dietary Fiber: |
4g |
Iron: |
15% |
| Calories from Fat: |
23 |
|
|
|
|
