Ingredients: 1 tablespoon vegetable oil; 1 pound smoked andouille sausage, quartered lengthwise and sliced 1/4 inch thick; 1 1/4 pounds boneless skinless chicken thighs ...

The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1.5 cups of jambalaya. Actual calories will vary.

Deglaze with another 1/4 cup broth and reduce again until dry, then add the shredded chicken, 1 cup broth, and the juices from the chicken, and reduce again by half. 5.

Chicken Sausage Jambalaya. January 15, 2008. Chicken Sausage Jambalaya. 4 servings. Brown rice and chicken sausage are the low-fat substitutes that update this Southern classic.

A hearty, spicy jambalaya sounds like a day spent in the kitchen, right? Think again: This chicken and chicken sausage jambalaya (from the new Healthier Southern Cooking by Dude That Cookz bloggers ...

Transfer sausage to plate with chicken. Do not wipe out Dutch oven. Add onion, bell pepper, and celery to Dutch oven; cook over medium-high, stirring often, until tender, about 5 minutes.

Ingredients:as needed olive oil1 medium yellow onion small diced1 medium green bell pepper small diced2 stalks celery small diced6 oz sliced andouille8 oz cherry or grape tomatoes quartered1 lb ...

This traditional, simple jambalaya is a great dish to serve at parties. The Cajun or Creole rice-based dish typically includes a several proteins and a variety of vegetables.

Chicken and sausage jambalaya. Go to taste on this. 1 pound Cajun style smoked sausage or regular smoked sausage, cut into 1/4-inch slices. 2-3 ribs celery, chopped.

One of my favorite crowd-pleasers is jambalaya, perhaps the most famous dish in New Orleans’ Cajun-Creole repertoire. If it’s possible, Big Easy cuisine is a melting pot, combining Native ...

During Carnival season in New Orleans, I love having a big pot of something on the stove. The goal: Folks can drop by before or after a parade and grab a bowl of something warm and filling. It ...