I'm alive! Chicken & Sausage Jambalaya

  Earth to Houston! I'm alive. I would tell you the whole long story about why I haven't updated it, but it's both personal and a little boring. Either way, I plan to be more dedicated to at least update once a week. The events over the past few months have left me a little off of the healthy train and five pounds heavier, but my doctor insists it is healthy weight either way. I missed writing and sharing my discoveries, but I have definitely not taken a single break from cooking daily! So please, forgive me and prepare for more great recipes.

Chicken & Sausage Jambalaya
Adapted from Cooking Light
Serves two
341 calories per 1 1/4 cup serving!


Vegetable oil, for cooking
6 ounces reduced-fat smoked sausage (Which is 3 sausages if you use what I do, which is Butterball's everyday smoked turkey sausage.)
1/2 of a white onion
1 green pepper
4 celery stalks
2 garlic cloves, minced
1 cup uncooked white rice
1 cup water
1/4 teaspoon ground red pepper
1/8 teaspoon salt
3 teaspoons thyme powder
1 can low sodium chicken broth (Or two cups of water and one chicken bouillon cube)
1 can no-salt added diced tomatoes, undrained
1 cup boneless, skinless chicken. (I cooked two full chicken breasts, but you can also use rotisserie or leftovers.)

  Set a large skillet to medium heat on a burner. While your skillet is warming up, chop up the onion, bell pepper, garlic and celery. Set aside. Take the sausages and coin them. Once they are all coined, cut each coin in half. Pour a little bit of vegetable oil into the skillet, then add the sliced sausage in. Let them brown for one minute. At this point you are going to add the celery, green pepper, onion and garlic. Allow this to cook for six minutes or until it softens a bit. Make sure to stir often, as you do not want it to burn.

  Once the mixture is ready, now add the water, rice, ground red pepper, salt, thyme and broth to the skillet. Stir, then allow the skillet to come to a boil. When boiling, lower the heat to a simmer, cover and allow to cook for 20 minutes or until the rice is cooked through. After the rice is cooked, add the chicken and a whole can of diced tomatoes. Let this cook until warmed, or about 3 minutes.

  I love this recipe because although it's lighter than the normal fare, it does not sacrifice flavor. This meal is easy, fast and delicious.  If you're lucky you'll even have a bit of left overs. I hope you enjoy it!