Chicken & Sausage Jambalaya w/ Honey Cornbread
Serving Size: 4
Click an option below to see the recipe for a different serving size
Description
This simple 20 min. version of a popular Louisiana entree is full of flavor and protein. Honey Cornbread is a perfect compliment to this down-south meal experience. Enjoy! Main Dish: Calories:316 , Saturated Fat: 1g, Sugars: 6g, Protein: 18g, Carbohydrates:43g, Sodium:608mg Side Dish1: Calories:240, Saturated Fat: 4g, Trans Fat: 0g, Sugars: 18g, Protein:7g, Carbohydrates:35g, Sodium: 88mg
Meal Type
Basic
Dietary Preferences
No Preference
Ingredients
- 8 oz Strips of Cooked/Grilled Chicken
- 14 oz Apple Chicken Sausage
- 1 cup Basmati Rice
- 1 (14.5 oz) can Low Sodium Chicken Broth
- 1/4 cup Water
- 1 Tbsp Olive Oil
- 1 Yellow Onion
- 2 tsp Freeze Dried Garlic
- 1 Green Pepper
- 1 Tbsp Low Sodium Old Seasoning
- 1 (14.5 oz) can Low Sodium Diced Tomatoes
- Mrs Dash Salt & Pepper, generously to taste
- 1 pkg. Honey Cornbread Muffin Mix
- 1 Egg
- 1/2 cup 1% Milk
- 1/3 cup Olive Oil
Takes to prepare.
Takes to cook.
Takes 20 Minutes total.
Instructions
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Preheat oven to 400 degrees. Combine muffin mix, milk, olive oil & egg as directed in the package instructions.
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Divide batter evenly into greased muffin tins.
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Add chicken broth, water, & rice to a medium pan (that has a lid) over high heat. Bring to a boil.
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Place cornbread in oven and set timer for ~16 minutes (per package instructions).
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With rice now boiling, reduce heat to medium low and cover with a lid. Add olive oil to a large skillet over medium heat. Dice onion & green pepper & add to skillet.
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Slice sausage. Add to onion & peppers along w/ the cooked chicken, creole seasoning & garlic. Stir together.
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Add diced tomatoes to skillet & stir together. Add salt and black pepper to taste. Cover and heat through over medium heat.
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At end of timer, remove muffins from oven. Serve muffins along side your Jambalaya over rice. Enjoy!
