{"id":133,"date":"2009-03-14T22:40:00","date_gmt":"2009-03-14T22:40:00","guid":{"rendered":"https:\/\/cooleysekula.net\/cooking\/?p=133"},"modified":"2020-12-23T22:42:45","modified_gmt":"2020-12-23T22:42:45","slug":"jambalaya-chicken-and-andouille-jambalaya","status":"publish","type":"post","link":"https:\/\/cooleysekula.net\/cooking\/index.php\/2009\/03\/14\/jambalaya-chicken-and-andouille-jambalaya\/","title":{"rendered":"Jambalaya: Chicken and Andouille Jambalaya"},"content":{"rendered":"\n

Ingredients:<\/strong>
2 tbsp canola oil
1.5 cups (7.5 oz) andouille sausage, cut inot 1\/4 inch slices
3 cups finely chopped red bell pepper
3 cups finely chopped yellow onion
2 cups finely chopped celery
2 bay leaves
2.5 cups chopped, skinless, boneless chicken breat
1 tsp salt
1 tsp dried basil
1 tsp dried oregano
1\/2 tsp dried tyme
1.5 tsp finely chopped jalapeno pepper
1\/4 tsp black pepper
1\/8 tsp ground red pepper
3 garlic cloves, minced
1\/2 cup tomato puree
2.75 cups fat-free, less sodium chicken broth
1.5 cups basmati rice
1 cup thinly sliced green onion<\/p>\n\n\n\n

Directions:<\/strong>
1. Heat oil in 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 vegtables are golden brown, sizzle loudly, and begin
to squeak (about 14 minutes), stirring coccasionally. Add
chicken and next 8 ingredients (through garlic); cook 4
minutes, stirring ocassionally.
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.<\/p>\n\n\n\n

Yield: 6 servings
Serving Size: 1.33 cups<\/p>\n\n\n\n

Nutritional Information:<\/strong>
Calories 484; Fat 13.7g; Protein 30.5g; Carb 63.3g; Fiber 5.7g; Sodium 835mg<\/p>\n","protected":false},"excerpt":{"rendered":"

\nIngredients:2 tbsp canola oil1.5 cups (7.5 oz) andouille sausage, cut inot 1\/4…\n<\/div>\n
Continue reading “Jambalaya: Chicken and Andouille Jambalaya”<\/span>…<\/a><\/div>\n","protected":false},"author":1,"featured_media":134,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-133","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","entry"],"_links":{"self":[{"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/posts\/133","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/comments?post=133"}],"version-history":[{"count":1,"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/posts\/133\/revisions"}],"predecessor-version":[{"id":135,"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/posts\/133\/revisions\/135"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/media\/134"}],"wp:attachment":[{"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/media?parent=133"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/categories?post=133"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/tags?post=133"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}