Chicken and Andouille Jambalaya

Ingredients

• 7.5 ounces andouille sausage cut into (1/4-inch-thick) slices
• 1.5 cups rice 
• 2  bay leaves 
• 0.3 teaspoon pepper black freshly ground
• 2 tablespoons canola oil 
• 2 cups celery finely chopped
• 1 teaspoon basil dried
• 0.5 teaspoon thyme leaves dried
• 2.8 cups less-sodium chicken broth fat-free
• 3  garlic cloves minced
• 1 cup green onions thinly sliced
• 0.1 teaspoon ground pepper red
• 1.5 teaspoons jalapeno finely chopped
• 1 teaspoon oregano dried
• 3 cups bell pepper red finely chopped
• 1 teaspoon salt 
• 2.5 cups chicken breast boneless skinless chopped
• 0.5 cup tomato purée 
• 3 cups onion yellow finely chopped

Equipment

• dutch oven

Directions

1. Heat oil in a large Dutch oven over medium-high heat.
2. Add sausage; cook until sizzling quiets (about 8 minutes), stirring occasionally.
3. Add bell pepper, onion, celery, and bay leaves; cook until vegetables are golden brown, sizzle loudly, and begin to squeak (about 14 minutes), stirring occasionally.
4. Add chicken and next 8 ingredients (through garlic); cook 4 minutes, stirring occasionally.
5. Add tomato puree; cook 2 minutes, stirring occasionally.
6. Add broth, and bring to a boil. Stir in rice. Cover, reduce heat, and simmer 20 minutes. Discard bay leaves. Stir in green onions.