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Celebrate Mardis Gras in true New Orleans style with this Quick Chicken Sausage Jambalaya.

Quick Chicken Sausage Jambalaya

Yield: Makes 4 servings

Quick Chicken Sausage Jambalaya

1 package (about 9 ounces) ready-to-serve brown rice
2 teaspoons canola oil
1 cup chopped onion
1 small green bell pepper, diced
3 cloves garlic, minced
2 tablespoons all-purpose flour
1 can (about 14 ounces) diced fire-roasted tomatoes
1 cup reduced-sodium chicken broth
1 package (9 ounces) fully cooked spicy chicken or andouille sausage, cut into 1⁄2-inch-thick slices
1 teaspoon dried thyme
1⁄4 teaspoon hot pepper sauce or smoked hot pepper sauce (optional)
Red chiles and sliced green onions (optional)
1. Cook rice according to package directions.
2. Heat oil in large saucepan over medium heat. Add onion, bell pepper and garlic; cook 5 minutes, stirring occasionally. Stir in flour; cook and stir 1 minute. Add tomatoes, broth, sausage, thyme and hot pepper sauce, if desired. Bring to a boil over high heat. Reduce heat to low; simmer, uncovered, 15 minutes or until vegetables are tender and sauce thickens.
3. Stir in rice or serve over rice. Garnish with red chiles and green onions.
Note: Jambalaya is a Louisiana Creole dish with French and Spanish influences. This recipe is a healthier version than traditional jambalaya with less calories, fat and carbohydrates.

Note: Jambalaya is a Louisiana Creole dish with French and Spanish influences. This recipe is a healthier version than traditional jambalaya with less calories, fat and carbohydrates.

Recipe © 2012 Publications International, Ltd.
Photo © 2012 Publications International, Ltd.

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