Recipe: Jammin' Jambalaya

From staff and wire reports

September 16, 2010 at 9:38 am  | Mobile Reader | Print 

Family Features

Prep Time: 10 minutes
Cooking Time: 15 minutes

Ingredients:
2 teaspoons olive oil
1 medium onion, chopped
1 medium green bell pepper, chopped
1 cup frozen okra cut, thawed
1 14.5-ounce can stewed tomatoes, undrained
12 ounces chicken breast, cut into strips (tenders)
12 ounces fully cooked Cajun-style andouille sausage or smoked turkey sausage
1 teaspoon Cajun seasoning
2 cups cooked brown rice
1/4 cup Hidden Valley Original Ranch Light Dressing

Directions:

Heat one teaspoon of olive oil in skillet over medium-high heat until sizzling hot.

Add onion, bell pepper and okra; cook and stir until crisply tender.

Remove and set aside.

Add the other teaspoon of oil and heat; add chicken tenders and stir-fry about five minutes until lightly browned. 

Return vegetables to skillet with chicken and stir in sausage and Cajun seasoning; bring to a boil. 

Reduce heat; simmer about five minutes, stirring occasionally. 

Stir in rice and dressing; continue cooking until liquid is almost absorbed and rice is thoroughly heated.

Tip: The next day, wrap leftover jambalaya in a whole wheat or veggie tortilla for a special brown bag lunch.

Yield: Makes 4 (2 cup) servings

Have a great recipe?  Email michelles@heraldguide.com.