Ingredients

2 tablespoons olive oil

4 cloves garlic

1 medium yellow onion, chopped

1 or 2 medium green bell pepper, chopped

3 stalks celery, chopped

1 jalapeno

1 cup white rice, uncooked

1 1/2 pounds boneless skinless chicken breasts, chopped

12 ounces andouille sausage, sliced

1 1/2 cups chicken broth

1/2 cup dry white wine

1 (14-ounce) can diced tomatoes

1 Tb paprika

3/4 Tb cayenne

3/4 Tb dried thyme

2 Bay leaves

1/2 pound shrimp, peeled and deveined

1/4 cup fresh parsley, chopped

Kosher salt to taste

Preparation

In a large pot or French oven, add the olive oil and heat to medium. Add the garlic, chopped onion, bell pepper, jalapeno, celery and brown rice.

Sauté, stirring frequently until vegetables have softened but are still al dente, about 10 minutes.

Add the chopped chicken and andouille sausage and continue sautéing until chicken is slightly browned, but not cooked through, about 3 minutes.

Add the chicken broth, white wine, diced tomatoes, Cajun seasoning, and dried thyme, bay leaves and stir everything together. Bring pot to a full boil, then reduce the heat and simmer for 40 to 50 minutes until rice is soft.

Add the peeled raw shrimp and fresh parsley and cook until shrimp is cooked through, about 5 minutes.

Allow the jambalaya to sit about 10 to 15 minutes before serving, allowing it will thicken up. Add salt as desired.

Per serving: Calories: 331; Total Fat: 13g; Saturated Fat: 3g; Monounsaturated Fat: 3g; Cholesterol: 104mg; Sodium: 952mg; Carbohydrate: 23g; Dietary Fiber: 3g; Sugar: 3g; Protein 28g

Nutrition Bonus: Potassium: 289mg; Iron: 11%; Vitamin A: 10%; Vitamin C: 36%; Calcium: 6%