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Jambalaya

• Low Calorie • Low Fat

1 Reviews

Jambalaya, a one-pot main dish from Louisiana, combines rice with chicken, sausage, and sometimes shellfish with the Cajun/Creole seasoning base of green bell peppers, onion and celery.

Makes 8 (1-cup) servings.

Prep Time: 15 minutes

Cook Time: 35 minutes

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Jambalaya(continued)

1 tablespoon oil

1 pound boneless skinless chicken breasts, cut into 1-inch cubes

1 pound smoked turkey sausage, sliced 1/4-inch thick

1 red onion, chopped

1 green bell pepper, chopped

1 celery rib, chopped

1 medium tomato, chopped

2 tablespoons McCormick® Cajun Seasoning or 2 tablespoons McCormick® Perfect Pinch® Cajun Seasoning

2 McCormick® Bay Leaves

1 cup long grain rice

1 can (14 1/2 ounces) chicken broth

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Jambalaya(continued)

1. Heat oil in large heavy skillet on medium-high heat. Add chicken and sausage; cook and stir 5 minutes. Remove from skillet.

2. Pour off excess oil. Add onion, bell pepper and celery; cook and stir on medium heat until onion is softened.

3. Stir in tomato, Seasoning and bay leaves. Return chicken and sausage to skillet. Add rice and chicken broth; bring to boil. Reduce heat to low; cover and cook 25 minutes or until rice is tender, stirring occasionally. Remove bay leaves before serving.

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Jambalaya(continued)

Test Kitchen Tip: Use andouille sausage in place of the turkey sausage for added flavor and heat.

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Jambalaya(continued)

per serving

Calories: 281

Fat: 9 g

Carbohydrates: 25 g

Cholesterol: 74 mg

Sodium: 1163 mg

Fiber: 1 g

Protein: 25 g

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