JAMMIN’ JAMBALAYA

This traditional jambalaya dish is healthy comfort by going with a lean chicken sausage, less oil and less rice. Not a fan of chicken? Go with a spicy veggie sausage instead, doubling the portion and skipping the chicken breasts. Either way, I suggest Jon Batiste for your happy tunes while cooking.

INGREDIENTS
1 Tablespoon olive oil
1 pound andouille chicken sausage (or other lean, spicy chicken sausage), sliced into thin slices
1/2 pound boneless skinless chicken breast, cut into bite-size pieces
2 Tablespoons all-purpose flour
2 Tablespoons butter
1 large onion, chopped
3 green onions, chopped
2 cloves garlic, finely minced
3 ribs celery, chopped
2 medium bell peppers (any color combo), chopped
1 teaspoon dried basil
2 teaspoons Cajun seasoning, separated
2–3 medium tomatoes, diced (about 2 cups)
3 cups low sodium chicken broth (or vegetable broth if going veggie)
1 1/2 cups long grain brown rice
Nonstick cooking spray
PREPARATION
Prepare rice according to package directions and set aside.
In a large skillet (that has a fitted lid) add the oil and place over medium high heat. Add the sliced sausage and chicken pieces and brown well for about 8 minutes, sprinkling 1 teaspoon of Cajun seasoning and making sure to brown all sides. Remove to a plate and set aside.
Add butter and flour to the pan (roux time!) and stir well, scraping up leftover brown bits from the pan. Add the onion, garlic, celery and bell peppers and saute’ for about 5–6 minutes. Add basil, teaspoon of Cajun seasoning, diced tomatoes and stir well to combine. Simmer for 2–3 minutes.
Add broth and reserved meat. Bring to a boil, cover and reduce heat to low. Simmer for about 10 minutes. Add cooked rice, stir well and simmer with lid for another 10 minutes or until broth is mostly absorbed. Remove from heat, stir to combine and cool about 5 minutes. Adjust seasonings to taste. Makes 5–6 servings.