Just when you thought the heat would never end, fall is here, bringing a cool crispness to days and evenings. School is back in full gear, and with it an endless schedule of after school activities, meetings and get togethers. Busy times are a true fall indication, and with no time to spare, feed and please your family with this tried and true Louisiana traditional recipe. It is quick and easy to prepare and even easier to eat! Chicken and Sausage Jambalaya is a favorite in any Southern household and this easy one-dish crock pot dinner satisfies hearty appetites and appeals to all ages. Use low-sodium chicken broth to make this a diabetic-friendly recipe and look for a healthier version of turkey or Andouille sausage.
Eating healthy can help prevent many different potential life ailments. Try this fun fall Chicken and Sausage Jambalaya. It’s packed with healthy ingredients like bell peppers, which contain Vitamin C. Vitamin C keeps our free radicals in check and helps strengthen our overall immune system, reducing the risk of ear infections. We are always looking out for your overall health! Stay healthy!
Chicken and Sausage Jambalaya
Nutritional information per serving: Calories 220 Calories from Fat 13% Fat 3g Saturated Fat 1g Cholesterol 46mg Sodium 652mg Carbohydrates 28g Dietary Fiber 3g Total Sugars 6g Protein 19g, Dietary Exchanges: 1 1/2 starch, 1 vegetable, 2 1/2 lean meat
- 1 pound boneless, skinless chicken breast, cut into chunks
- 1/2 pound reduced-fat sausage, sliced
- 1 cup chopped celery
- 1 large onion, chopped
- 1 green pepper, seeded and chopped
- 1 teaspoon minced garlic
- 1/2 teaspoon dried thyme leaves
- 1 (14-ounce) can diced tomatoes
- 2 cups fat-free chicken broth
- 2 tablespoons tomato paste
- Salt and pepper to taste
- 2 cups instant brown rice
- 1/2 chopped green onion
- In 3 1/2-6-quart slow cooker, insert plastic liner if desired and place chicken and sausage in pot. Add remaining ingredients except brown rice and green onions.
- Cook on LOW 2 1/2 hours. Turn to HIGH and stir in rice and green onions. Cover and cook 30 minutes more or until rice is tender and liquid absorbed.
Recipe from Holly Clegg’s Trim and Terrific KITCHEN 101: Secrets to Cooking Confidence Cookbook
Written by: Holly Clegg, Healthy Culinary Expert
About the Author
With over 1 million cookbooks sold, Holly Clegg, known as the “Queen of Quick” has become a healthy culinary expert on practical, easy, healthy recipes through her best-selling trim&TERRIFIC® cookbook series, including the more health focused cookbooks, Diabetic Cooking with the ADA, Eating Well Through Cancer and Eating Well to Fight Arthritis. Clegg has appeared on Fox & Friends, NBC Weekend Today, The 700 Club, QVC, USA Today, Web MD, and The Huffington Post. She has partnered with Wal-Mart and is currently working with Albertsons, Inc., Baylor Hospital in Dallas and has a partnership with Our Lady of Lake Hospital in Baton Rouge. Her phone app, Mobile Rush Hour Recipes has over 50,000 subscribers.Sharing is Caring!