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Andouille Sausage Jambalaya
Andouille Sausage Jambalaya

Andouille Sausage Jambalaya

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
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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 Texas Style 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
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Let's Make It
1
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.
2
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.
3
Add shrimp to tomato mixture; simmer 8 min. or until shrimp turn pink.
4
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.).
Nutrition
Calories
410
Calories From Fat
0
% Daily Value*
Total Fat 14g
18%
Saturated Fat 4g
20%
Trans Fat 0g
Cholesterol 120mg
40%
Sodium 910mg
40%
Total Carbohydrates 45g
16%
Dietary Fibers 3g
11%
Sugars 9g
18%
Protein 26g
52%
Vitamin A
20%
Vitamin C
30%
Calcium
6%
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.
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