How to Make Low-Fat Chicken Jambalaya

This dish is terrific leftover. If the rice soaks up too much liquid, just add enough chicken broth until the consistency is to your liking. Serves 6.

Things You'll Need

• 1 tbsp. olive (not virgin) oil
• 1 1/2 c. finely chopped onions
• 1 1/2 c. uncooked long-grain rice
• 2 14.5 oz. cans diced tomatoes (undrained)
• 1/2 lb. medium shrimp - peeled and deveined
• 1/2 tsp. hot sauces
• 1/4 tsp. ground red pepper
• 2 16 oz. cans reduced-sodium chicken broth
• 1/4 c. fresh parsley
• 1/2 tsp. dry thyme
• 1/2 c. diced red bell peppers
• 1/2 tsp. black pepper
• 1/2 c. diced green bell peppers
• 1 c. cold water
• Dutch oven
• 1/2 lb. skinned, boned and diced chicken breasts
• 6 oz. turkey kielbasa halved lengthwise
• 1/2 c. diced yellow bell peppers
• Dutch Oven

Instructions

1. Heat oil in a dutch oven over medium heat.

2. Add chicken, kielbasa, onion and peppers. Saute 5 minutes, stirring.

3. Add rice and saute 2 minutes, stirring.

4. Add thyme, black pepper and red pepper. Saute 1 minute.

5. Add water, broth and tomatoes. Bring to a boil.

6. Cover and reduce heat to medium-low. Simmer 15 minutes.

7. Add shrimp and hot sauce, cover and cook 5 minutes, or until shrimp are cooked through.

8. Remove from heat and stir in parsley.