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Monday, December 12, 2011

Chicken and Sausage Jambalaya

My birthday was last month, my sister-in-law gave me two subscriptions to Rachel Ray's Magazine and to Cooking Light. It has been fun combing through them and checking out some new recipes. I adapted this recipe from a Chicken Jambalaya recipe in the Rachel Ray Magazine. From start to finish this was done in 30 minutes which made it a perfect weeknight dinner, it was so easy and turned out great!

1 package Turkey Kielbasa Sausage, sliced (I used Jenny-O)
4 Chicken thighs, cut in 1/2 inch pieces
1 Green bell pepper, diced
1 large onion, diced
1 can petite diced tomatoes
1 t paprika
2 tsp creole seasoning (may use less if you don't like spicy)
1/3 cup chicken stock
1 1/2 cups okra, frozen and sliced
1 bay leaf

Heat a non-stick skillet and brown the sausage on each side, 2-3 minutes (you may need to add a little olive oil if your sausage is extra lean), move to the side. Then season the chicken thighs with paprika, creole seasoning and add to the pan. Cook about 5 minutes or until the chicken is cooked through. Then add the bell pepper and onion and cook about 2 minutes, next add the tomatoes, chicken stock and bay leaf, let simmer for 15-20 minutes. About 5 minutes before you are ready to eat, add the okra and cook for 5-7 minutes. Serve over rice.

Weight Watcher Friends: This makes about 6 servings and it has 4 points per serving. I only needed about 1/2 cup of rice to mix in so the total points was 7. It was a good one!

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