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Skinny Chicken Andouille Jambalaya

Course Entree
Cuisine Creole
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings
Calories 347 kcal
Author Delish D'Lites

Ingredients

  • 1 tablespoon avocado oil or sub with canola or vegetable oil
  • 2 links chicken or turkey Andouille sausage sliced lengthwise and cut into 1/4" thick half moons
  • 1 cup celery diced
  • 1 cup onion diced
  • 1 cup bell pepper diced
  • 4 garlic cloves minced
  • 1 1/2 cups parboiled rice
  • 2 1/2 cups low sodium chicken broth
  • 1 14.5 oz can diced tomatoes undrained
  • 2 teaspoons Creole seasoning or more to taste
  • 8 springs fresh thyme
  • 2 dried bay leaves
  • 1/2 teaspoon red pepper flakes
  • 1 sliced green onion for garnish

Instructions

  1. Chop the peppers, onions, celery, garlic, and sausage.
  2. Heat a Dutch oven or stock pot on medium heat, then add the avocado oil and sausage. Cook the sausage for 2-3 minutes, stirring occasionally, until it's nicely browned.
  3. Add in the peppers, onions, celery. Saute for 5 minutes, then add the garlic and Creole seasoning. Allow the veggies to caramelize, you want the bottom of the pot to be covered in brown bits.
  4. Next, add the chicken broth, diced tomatoes, thyme, bay leaves and red pepper flakes.
  5. Bring the liquid mixture to a boil, then add the rice. Stir, then cover the pot and lower the heat to medium-low.
  6. Cook on medium-low for 25-30 minutes, or until the rice has absorbed the liquid and is cooked through. Garnish with a sprinkle of chopped green onions.
Nutrition Facts
Skinny Chicken Andouille Jambalaya
Amount Per Serving (1 g)
Calories 347 Calories from Fat 37
% Daily Value*
Fat 4.1g6%
Saturated Fat 1g6%
Cholesterol 19mg6%
Sodium 749mg33%
Carbohydrates 65.6g22%
Fiber 3.8g16%
Sugar 4.4g5%
Protein 11.2g22%
* Percent Daily Values are based on a 2000 calorie diet.