Email to       

Recipe Categories: yankeette's HOME PAGEAPPETIZERS BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES COOKIES CookingTips CROCKPOT DESSERTS DIABETIC DIABETICBREADS DIABETICBREAKFAST DIABETICDESSERTS DIABETICMEATS DIABETICOTHER DIABETICPASTA DIABETICPOULTRY DIABETICRICE DIABETICSALADS DIABETICSOUP DIABETICVEGGIES DIPS EGGS ETHNIC FISHandSEAFOOD FLAVOREDBUTTER FRUIT GROUNDBEEF HALLOWEEN HOLIDAY HOMEMADECLEANERS KIDRECIPES LOWFAT MARINADES MEATS OTHER PASTA PASTRIES PIZZA PORK POTATOES POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SHRIMP SOUPSandSTEWS Strawberries VEGETABLES

Chicken Jambalaya

List of Ingredients







2 teaspoons canola oil
1 cup andouille sausage, chunked
1 onion, chopped
1 celery stalk, chopped
1 green pepper, chopped
6 chicken thighs, boneless and skinless, cut into 1-inch chunks1/2
teaspoon cayenne pepper
1 teaspoon thyme, minced
1 teaspoon oregano, minced
1 teaspoon salt
1/2 teaspoon black pepper
2 cloves garlic, minced1 (14-ounce) can whole, peeled plum tomatoes, with juice
1 (14-ounce) can tomato sauce
2 cups chicken broth
4 scallions, chopped

1 cup long-grain rice

Recipe



In a large saucepan, warm canola oil over
medium heat. Add sausage; sauté until crispy on the edges, about 8
minutes. Stir in onion, celery and green pepper; sauté until tender,
about 5 minutes. Increase heat to medium-high, add chicken thighs and
sauté until lightly browned, about 8 minutes. Return heat to medium;
stir in cayenne pepper, thyme, oregano, salt, pepper and garlic.
Continue sautéing about 3 more minutes.

Stir in tomatoes with their juices, tomato sauce, chicken broth,
scallions and rice. Bring to a summer; reduce heat to very low, cover
and cook for 20 minutes.

Makes 4 servings.