Name: Andouille Sausage Jambalaya
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: Cajun and Creole
Ingredients: 3 Tbsp. flour; 2 tsp. dried thyme leaves; 1/4 tsp. each ground red pepper (cayenne) and black pepper; 8 bone-in chicken thighs (2-1/2 lb.), skinned; 1 Tbsp. oil; 1 large onion, chopped; 1 large green pepper, chopped; 4 cloves garlic, minced; 1 can (28 oz.) fire-roasted diced tomatoes, undrained; 1/2 cup BULL&#39;S-EYE Smoky Mesquite Barbecue Sauce; 1 pkg. (9 oz.) fully cooked andouille sausage, sliced; 3 cups fat-free reduced-sodium chicken broth; 1-1/2 cups long-grain white rice, uncooked; 1/2 lb. uncooked deveined peeled large shrimp; 1/4 cup minced fresh parsley

10 Review(s)

1 Hr(s) 10 Min(s)

15 Min(s) Prep

55 Min(s) Cook

Healthy Living

Get a taste of The Big Easy with this New Orleans-inspired Andouille Sausage Jambalaya. This Andouille Sausage Jambalaya is packed with flavor.

What You Need

Select All

8 servings

Original recipe yields 8 servings

3 Tbsp. flour

2 tsp. dried thyme leaves

1/4 tsp. each ground red pepper (cayenne) and black pepper

8 bone-in chicken thighs (2-1/2 lb.), skinned

1 Tbsp. oil

1 large onion, chopped

1 large green pepper, chopped

4 cloves garlic, minced

1 can (28 oz.) fire-roasted diced tomatoes, undrained

1/2 cup BULL'S-EYE Smoky Mesquite Barbecue Sauce

1 pkg. (9 oz.) fully cooked andouille sausage, sliced

3 cups fat-free reduced-sodium chicken broth

1-1/2 cups long-grain white rice, uncooked

1/2 lb. uncooked deveined peeled large shrimp

1/4 cup minced fresh parsley

Add To Shopping List

Let's Make It

Mix flour and seasonings in shallow dish. Add chicken; turn to coat both sides of each thigh. Heat oil in Dutch oven or large deep skillet on medium heat. Add 4 chicken thighs; cook 4 min. on each side or until each is golden brown on both sides. Transfer to plate, reserving drippings in pan. Repeat with remaining chicken.

Add onions, green peppers and garlic to drippings in pan; cook and stir 5 min. Stir in tomatoes, barbecue sauce and sausage. Return chicken and any juices from plate to tomato mixture; simmer 25 min. or until chicken is done (165ºF), stirring occasionally. Meanwhile, bring broth to boil in medium saucepan. Stir in rice; cover. Simmer on medium-low heat 20 min. or until broth is absorbed and rice is tender.

Add shrimp to tomato mixture; simmer 8 min. or until shrimp turn pink.

Spoon rice into shallow bowls; top with chicken mixture and parsley.

Kitchen Tips

Tip 1

Substitute

Substitute 1 Tbsp. fresh thyme leaves for the parsley.

Tip 2

Food Facts

For best results, prepare using converted long-grain white rice as directed in recipe.

Tip 3

Substitute

Prepare using 3 sliced andouille sausage links (from a 12-oz. pkg.).

Tip 4

Nutrition Bonus

Enjoy this delicious low-calorie meal that provides more than 1/2 cup of the recommended 2-1/2 cups of vegetables per day.

Nutrition

Calories

410

Calories From Fat

% Daily Value*

Total Fat 14g

18%

Saturated Fat 4g

20%

Trans Fat 0g

Cholesterol 120mg

40%

Sodium 910mg

40%

Total Carbohydrates 45g

16%

Dietary Fiber 3g

11%

Sugars 9g

18%

Protein 26g

52%

Vitamin A

10%

Vitamin C

30%

Calcium

Iron

20%

* Percent Daily Values are based on a 2,000 calorie diet.

servings

8 servings

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.