Chicken Jambalaya

Servings: 4
Serving Size: 1 ½ c

1 teaspoon extra virgin olive oil
4 ounces chicken andouille sausage, 1-inch pieces, low fat smoked sausage can be used
1 medium onion, chopped
2 stalks celery, chopped small
12 ounces boneless, skinless chicken breast cut into 1-inch pieces
½ medium red bell pepper, chopped
½ medium green bell pepper, chopped
¾ cup uncooked brown or long grain rice
3 medium garlic cloves, minced
1 teaspoon salt-free Cajun seasoning or extra spicy salt free seasoning
½ teaspoon dried thyme, crumbled
½ teaspoon dried oregano, crumbled
1 14.5 ounces can no salt added diced tomatoes, with juice
¾ cup fat free, low sodium chicken broth
Your favorite red hot pepper sauce

1. Add oil to a Dutch oven. Heat over medium heat and add sausage, onion and celery; cook for 2 to 3 minutes or until the onion is soft, stirring constantly.
2. Stir in chicken and peppers; cook for 4 to 5 minutes or until chicken is no longer pink, stirring frequently. Reduce heat to medium low.
3. Stir in the rice, garlic, seasoning blend, thyme and oregano. Cook 2 minutes stirring frequently.
4. Stir in tomatoes and broth and increase heat to a boil. Reduce heat and simmer, covered, for 20 minutes, or until the rice is thoroughly cooked.
5. Ladle and serve with hot sauce.

Nutrition
Calories: 302
Total Fat: 4g
Sat. Fat: 1g
Chol: 68mg
Sodium: 378mg
Carbs: 38g
Sugar: 7g
Fiber: 3g
Protein: 28g