May 22nd, 2014
Our recipe for the week is a healthy version of jambalaya using our low sodium, low fat chicken sausages. Jambalaya is traditionally made with meat, vegetables, with stock and rice. There are a few ways that jambalaya can be made. Our version chooses not to use any tomatoes, and has a shorter cook time than you may find with other recipes.
Chicken Sausage Jambalaya (recipe page)
• 1 package of Thin ‘n Trim Wildfire Buffalo Chicken Sausage
• 2 onions, chopped
• 3 celery stalks, chopped
• 1 – 2 green bell pepper, chopped
• 2 – 3 green onion stalks, diced
• 2 garlic cloves, minced
• 1 tsp. olive oil
• 1/2 tsp. ground black pepper
• 2 chicken bouillon cubes
• 3-1/3 cup of hot water
• 3 tbsp. Italian dressing
• 1-1/4 cup long grain uncooked rice
• 1/2 tsp. cayenne pepper
• 1/2 tsp. dried parsley flakes
• 1/4 tsp. salt
• 1/4 tsp. garlic powder
1. In a heated skillet, add olive oil. When the oil is heated, add the minced garlic. When fragrant, add the chicken sausage.
2. Cook the chicken sausage until lightly browned.
5. Add the Italian dressing, the long grain rice, and the remaining spices.
6. Cover, and let the contents simmer for about 20 minutes, or until the rice is fully cooked and the liquid is absorbed.
7. Remove from heat, stir the contents, and serve!