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Sausage and Chicken Jambalaya

Makes 6 servings

• 1/4 cup oil
• 1 whole chicken, cut up
• 1 onion, diced
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• 3/4 pound smoked sausage, sliced
• 1 teaspoon dried thyme
• 1 1/2 teaspoons salt
• 2 tablespoons parsley, chopped
• 1/4 teaspoon cayenne pepper
• 1 cup uncooked rice
• 1 large can tomatoes
• 2 1/2 cups chicken broth

Heat the oil in a large skillet. Brown the chicken in the oil. Cover the pan and cook chicken for 15 minutes. Remove the chicken and set aside. Add the onion, bell pepper and garlic to the oil and cook until just soft. Add the sausage, thyme, salt, parsley, cayenne and rice. Stir for 1 minute. Return the chicken to the pan. Add the tomatoes and broth. Bring to a boil, reduce the heat, cover and simmer 30 to 40 minutes (or until the rice is tender). Serve warm.

Per serving: 794 calories, 53 g fat, 189 mg cholesterol, 1,712 mg sodium, 36 g carbohydrates, 42 g protein, 3 g fiber.

This is a very easy one-pot dish. You can add any vegetables you like to this. Add uncooked vegetables with the rice, or stir them in cooked vegetables at the end before serving.

Try the Reduced-fat version.

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