Chicken And Andouille Jambalaya

• 2 tablespoons canola oil
• 1 1/2 cups andouille sausage (about 7 1/2 ounces), cut into (1/4-inch-thick) slices
• 3 cups finely chopped red bell pepper
• 3 cups finely chopped yellow onion
• 2 cups finely chopped celery
• 2 bay leaves
• 2 1/2 cups chopped skinless, boneless chicken breast
• 1 teaspoon salt
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 1/2 teaspoons finely chopped jalapeno pepper
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon ground red pepper
• 3 garlic cloves, minced
• 1/2 cup tomato puree
• 2 3/4 cups fat-free, less-sodium chicken broth
• 1 1/2 cups basmati rice
• 1 cup thinly sliced green onions

1. Heat oil in a large Dutch oven over medium-high heat. Add sausage; cook until sizzling quiets (about 8 minutes), stirring occasionally.
2. Add bell pepper, onion, celery, and bay leaves; cook until vegetables are golden brown, sizzle loudly, and begin to squeak (about 14 minutes), stirring occasionally. Add chicken and next 8 ingredients (through garlic); cook 4 minutes, stirring occasionally.
3. Add tomato puree; cook 2 minutes, stirring occasionally. Add broth, and bring to a boil. Stir in rice. Cover, reduce heat, and simmer 20 minutes. Discard bay leaves. Stir in green onions.

canola oil, andouille sausage, red bell pepper, yellow onion, celery, bay leaves, skinless, salt, basil, oregano, thyme, pepper, freshly ground black pepper, ground red pepper, garlic, tomato puree, chicken broth, basmati rice, green onions

Taken from www.myrecipes.com/recipe/chicken-andouille-jambalaya (may not work)