Chicken, Sausage Jambalaya

Ingredients: Makes 8 servings

14 ounces andouille sausage
1 pound boneless, skinless chicken breast
½ cup chopped celery
2 teaspoons minced garlic
1 cup diced Spanish onion
¾ cup diced scallions
1 cup diced green bell pepper
1 14.5-ounce can no salt added diced tomatoes
1½ cups brown basmati rice, dry
4 cups water
1 bay leaf
¾ teaspoon cayenne pepper
3 tablespoons chopped parsley

Directions:

1. Cut sausage and chicken into 1-inch pieces.
2. Spray medium saucepan with cooking spray and place over medium high heat. Brown sausage and chicken. Remove from saucepan and set aside.
3. To the same pan, add celery, garlic, onion, scallions, bell pepper, and tomatoes. Bring to a boil, then lower heat and simmer 10-15 minutes. Add browned sausage and chicken. Add rice, water, bay leaf, and cayenne. Bring to a boil, then lower heat, cover, and simmer 45-50 minutes or until rice is cooked and jambalaya has thickened.
4. Sprinkle with parsley and serve.

Serving size:
1 Cup;  Makes: 8 servings

Nutritional Information: 
Per 1-cup serving: 360 calories, 14 gm fat, 4.5 gm saturated fat, 65 mg cholesterol, 505 mg sodium, 33 gm carbohydrates, 3.5 gm sugar, 3.5 gm fiber, 24 gm protein

Recipe Source:
Recipe provided by FLIK Hospitality Group