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Jumpin’ Jambalaya Recipe

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Jumpin’ Jambalaya Recipe

Prep Time: Cook Time:

Ingredients

  • Turkey, pork, and beef sausage, low fat, smoked | 0.90 lb 16 oz
  • Skinless chicken breast, raw | 1.00 unit yield from 1 lb chicken
  • Cooking spray | 0.50 spray , about 1/3 second 1 NLEA serving
  • Celery, raw | 1.00 stalk, medium 7-1/2" - 8" long
  • Onions raw | 2.00 small
  • Garlic, raw | 4.00 Tbsp
  • green onions tops | 0.50 cup chopped
  • Pasta with Chunky Garden Mushroom and Green Pepper Italian Sauce, ready-to-serve | 1.00 serving 1/2 cup
  • Tomatoes, red, raw | 1.75 cup, chopped or sliced
  • Brown rice, long grain, raw | 1.50 cup
  • Drinking tap water | 4.00 cup 8 fl oz
  • Chicken broth, low sodium, canned | 0.25 cup
  • Chicken broth, powder | 2.00 cube
  • Spices, bay leaf | 1.00 tsp, crumbled
  • Cayenne pepper | 1.50 tsp
  • Parsley, raw | 3.00 tbsp
Nutrition Facts (Per Serving)

Calories per serving: 264.32 mg

Fat per serving: 3.81 g

Saturated fat per serving: 0.89 g

Protein per serving: 11.85 g

Sodium per serving: 837.72 mg

Cholesterol per serving: 18.89 g

Instructions

  1. Wash chicken and pat dry.
  2. Cut the chicken breast and kielbasa into 1-inch chunks.
  3. Spray a medium-sized pan with nonstick cooking spray.
  4. Brown the sausage and chicken over medium heat and remove from the pan.
  5. Add next 6 ingredients to the same pot and cook over medium heat for 10 minutes.
  6. Now add the rice, water, chicken bouillon cubes, bay leaf, and cayenne pepper.
  7. Bring to a boil.
  8. Cover, reduce heat, and let simmer for about 50 minutes* or until the water is evaporated.
  9. Stir in parsley and serve warm.

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