Andouille and Chicken Jambalaya

Andouille and Chicken Jambalaya

Andouille and Chicken Jambalaya

By Food Network
40 minutes

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Details
  • Servings:   4
  • Calories:   1660
  • Protein:   54g
  •  
  • Fiber:   9g
  • Sugar:   9g
  • Carb Total:   48g
  •  
  • Trans Fat:   2g
  • Saturated:   36g
  • Fat Total:   135g
  •  
  • Diet:   High-Fiber, Low-Carb
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • american
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Ingredients
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2 3-ounce fully cooked andouille sausages, sliced 1/4 inch thick
  • 2 stalks celery, chopped, plus leaves for topping
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • Kosher salt
  • 2 tablespoons tomato paste
  • 1 teaspoon Cajun seasoning
  • 3/4 cup converted white rice
  • 1 15-ounce can diced fire-roasted tomatoes
  • 1 15-ounce can no-salt-added kidney beans, drained and rinsed
  • 1 1/2 cups shredded rotisserie chicken or leftover turkey (skin removed; about 8 ounces)
Instructions

Andouille and Chicken Jambalaya serves 4 original recipe by Food Network.

View original preparation instructions

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