Jambalaya with Whole Grain 5 Rice Blend

Serves: 8
Active Time: 25 mins
Total Time: 1 hour(s) 45 mins


Vegetables: 1/2 cup(s)

Whole Grains: 1 cup(s)

Calories: 320
Nutrition Info:  Each serving (1 cup) contains 320 calories, 34 g carbohydrate, (4 g fiber), 19 g protein, 12 g fat, (4 g saturated fat), 60 mg cholesterol, and 580 mg sodium.

Ingredients

2 Tbsp Olive Oil
1 pkg (about 1 1/2 lbs) Chicken Thighs, 1-inch dice
2 tsp Creole Seasoning (3:2:2:1:1:1:1:1 paprika:salt:garlic powder:black pepper:onion powder:cayenne powder:dried oregano:thyme)
1 1/2 cups Chopped Onions
4 cloves Peeled Garlic, chopped
1 cup 1-inch diced celery (about 2 stalks)
1 Tbsp dried thyme leaves
1 pkg (12 oz) Fully Cooked Andouille Pork Sausage (Meat Dept), sliced on the bias in 1-inch pieces
2 bay leaves
2 pkgs (8 oz each) Whole Grain 5 Rice Blend
1 1/2 cups canned Kitchen Cut Roma Tomatoes
3 1/2 cups Chicken or veggie Culinary Stock
1/2 green pepper, 1-inch dice (about 3/4 cup)
1/2 red sweet pepper, 1-inch dice (about 3/4 cup)
1 Tbsp dried basil
2-3 green onions, sliced for garnish

You'll Need: Braising Pan

Directions

Preheat oven to 400 degrees.
 

  1. Add oil to braising pan on MEDIUM-HIGH. Add chicken thighs and creole seasoning to pan. Cook, stirring about 2 min, until chicken begins to brown.
     
  2. Add onion; cook, stirring, 3-4 min, until onion begins to soften. Add garlic, cook, stirring, 1 min. Add celery, thyme, andouille, and bay leaves. Cook 1 min.
     
  3. Add grain blend; cook, stirring, 1 min. Add tomatoes; cook 1 min. Add stock, green pepper, and red pepper. Bring to simmer on HIGH; cover.
     
  4. Transfer to oven. Cook 1 hour, 10 min.
     
  5. Remove from oven; let rest 10 min. Remove bay leaves; stir in basil. Garnish with sliced green onions.