Chicken and Sausage Jambalaya

Gluten Free
Dairy Free
Health score
13%
Chicken and Sausage Jambalaya
45 min.
4
414kcal

Suggestions


Welcome to a delightful culinary journey with our Chicken and Sausage Jambalaya! This vibrant dish is a true celebration of flavors, combining tender chicken, savory sausage, and a medley of fresh vegetables, all simmered to perfection. Whether you're looking for a hearty lunch or a satisfying dinner, this gluten-free and dairy-free recipe is sure to please everyone at the table.

In just 45 minutes, you can whip up a meal that serves four, making it perfect for family gatherings or a cozy night in. With only 414 calories per serving, you can indulge without the guilt. The combination of spices and fresh ingredients creates a dish that is not only delicious but also nutritious, with a balanced caloric breakdown of protein, fats, and carbohydrates.

Imagine the aroma of sautéed sausage mingling with the sweetness of bell peppers and the warmth of garlic as it fills your kitchen. This jambalaya is not just a meal; it's an experience that brings people together. So grab your Dutch oven and frying pan, and let’s get cooking! Your taste buds are in for a treat!

Ingredients

  • 14.5 ounce canned tomatoes diced undrained canned
  • teaspoons canola oil 
  • 0.5 cup celery chopped
  • cup chicken breast shredded boneless skinless
  •  garlic clove minced
  • 0.5 cup bell pepper green chopped
  • 0.3 teaspoon ground pepper red
  • 14.5 ounce beef broth fat-free canned
  • 0.5 cup onion chopped
  • 0.1 teaspoon salt 
  • ounces andouille smoked halved lengthwise cut into 1/4-inch slices reduced-fat
  •  thyme sprigs fresh
  • cup water 
  • cup rice long-grain white uncooked

Equipment

  • frying pan
  • dutch oven

Directions

  1. Heat a Dutch oven over medium-high heat.
  2. Add oil to pan; swirl to coat.
  3. Add sausage; saut 1 minute or until browned.
  4. Add onion, celery, bell pepper, and garlic; saut 6 minutes or until tender.
  5. Add rice and next 5 ingredients (through broth); bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is done.
  6. Remove thyme sprigs; discard. Stir in tomatoes and chicken. Cook 3 minutes or until thoroughly heated.

Nutrition Facts

Calories414kcal
Protein19.76%
Fat32.57%
Carbs47.67%

Properties

Glycemic Index
68.8
Glycemic Load
25.11
Inflammation Score
-9
Nutrition Score
18.280869442484%

Flavonoids

Apigenin
0.4mg
Luteolin
1.69mg
Isorhamnetin
1mg
Kaempferol
0.17mg
Myricetin
0.03mg
Quercetin
4.55mg

Nutrients percent of daily need

Calories:414.19kcal
20.71%
Fat:14.99g
23.06%
Saturated Fat:4.44g
27.73%
Carbohydrates:49.35g
16.45%
Net Carbohydrates:45.66g
16.61%
Sugar:6.07g
6.74%
Cholesterol:54.19mg
18.06%
Sodium:817.99mg
35.56%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:20.45g
40.91%
Manganese:0.83mg
41.39%
Vitamin B3:7.48mg
37.41%
Selenium:25.55µg
36.49%
Vitamin C:29.72mg
36.02%
Vitamin B6:0.69mg
34.26%
Potassium:891.25mg
25.46%
Phosphorus:227.13mg
22.71%
Copper:0.37mg
18.64%
Vitamin B1:0.27mg
18.04%
Vitamin B5:1.57mg
15.65%
Iron:2.7mg
14.99%
Fiber:3.69g
14.75%
Magnesium:55.78mg
13.94%
Zinc:2.02mg
13.5%
Vitamin E:1.9mg
12.68%
Vitamin B2:0.21mg
12.56%
Vitamin B12:0.72µg
11.95%
Vitamin K:12.28µg
11.69%
Vitamin A:481.61IU
9.63%
Folate:31.32µg
7.83%
Calcium:75.05mg
7.5%
Vitamin D:0.51µg
3.37%
Source:My Recipes