2 T. canola oil
7-1/2 oz. andouille sausage, cut into 1/4-in slices
3 C. red bell pepper, finely chopped
3 C. yellow onion, finely chopped
2 C. celery finely chopped
2 bay leaves
2-1/2 C. chopped chicken breasts
1 t. salt
1 t. dried basil
1 t. dried oregano
1/2 t. dried thyme
1-1/2 t. jalapeno pepper, finely chopped
1/4 t. ground pepper
1/8 t. ground red pepper
3 garlic cloves, minced
1/2 C. tomato puree
2-3/4 C. chicken broth
1-1/2 C. basmati rice
1 C. green onions, thinly sliced
1. Heat canola oil in a large Dutch oven over emdium-high heat. Add sausage; cook until sizzling quiets (about 8 minutes), stirring occasionally.
2. Add bell pepper, onion, celery, and bay leaves, cook until vegetables are golden brown (about 14 mintues). stirring occasionally. Add chicken and next 8 ingredients (through garlic); cook 4 minutes, stirring occasionally.
3. Add tomato puree; cook 2 minutes, stirring occasionally. Add broth, and bring to a boil. Stir in rice. Cover, reduce heat and simmer 20 minutes. Discard bay leaves. Stir in green onions
6 servings
484 Calories; 13.7g Fat; 30.5g Protein; 63.3g Carbs; 5.7g Fiber; 78mg Cholesterol; 835mg Sodium; 79mg Calcium