Chicken Andouille Jambalaya
A classic Creole/Cajun dish of chicken thighs and Andouille sausage simmered with vegetables, rice, herbs, and spices
Ingredients
- 2 1/2 Tbsp olive oil divided
- 1 1/3 lb. boneless skinless chicken thighs diced 1/2"
- 1 medium onion trimmed and diced 1/4"
- 1 medium green bell pepper seeded and diced 1/4"
- 1 each celery rib diced 1/4"
- 1 each garlic clove peeled and minced
- 1 1/4 tsp low sodium vegetable base
- 3 1/3 cup canned no salt added crushed tomatoes
- 1 1/3 cup vegetable juice e.g., V8
- 1/3 lb. Andouille sausage (cooked) sliced 1/4"
- 1/2 cup long grain white rice
- 1 1/2 Tbsp fresh parsley leaves minced
- 1 each dried bay leaf
- 1 tsp hot pepper sauce e.g., Tabasco
- 3/4 tsp kosher salt
- 1/4 tsp ground black pepper
- 2 pinches dried thyme
Instructions
- In stockpot over medium-high heat, heat 1/2 the oil. Add chicken. Saute until browned on all sides. Remove. Set aside.
- In same pot, heat remaining oil. Add onion, green pepper, celery, and garlic. Saute until onion is translucent, 3 to 5 minutes.
- Add base. Stir until well blended. Cook, whisking often, 3 to 5 minutes.
- Add tomatoes and vegetable juice. Whisk until well blended. Cook, whisking constantly, until mixture thickens and boils.
- Add remaining ingredients except cooked chicken. Stir. Return to a boil. Reduce heat. Cover. Simmer until rice is tender, 15 to 17 minutes.
- Add cooked chicken. Bring to a boil. Reduce heat. Simmer 10 minutes. Discard bay leaf.
Nutrition
Calories: 270kcalCarbohydrates: 21gProtein: 20gFat: 12gSaturated Fat: 3gCholesterol: 75mgSodium: 520mgFiber: 3gSugar: 7g
Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.