Skinny Chicken Andouille Jambalaya

Ingredients

• 1 tablespoon avocado oil (or sub with canola or vegetable oil)
• 2 links chicken or turkey Andouille sausage (sliced lengthwise and cut into 1/4" thick half moons)
• 1 cup celery (diced)
• 1 cup onion (diced)
• 1 cup bell pepper (diced)
• 4 garlic cloves (minced)
• 1 1/2 cups parboiled rice
• 2 1/2 cups low sodium chicken broth
• 1 14.5 oz can diced tomatoes (undrained)
• 2 teaspoons Creole seasoning (or more to taste)
• 8 springs fresh thyme
• 2 dried bay leaves
• 1/2 teaspoon red pepper flakes
• 1 sliced green onion (for garnish)

Instructions

1. 1

   Chop the peppers, onions, celery, garlic, and sausage.

2. 2

   Heat a Dutch oven or stock pot on medium heat, then add the avocado oil and sausage. Cook the sausage for 2-3 minutes, stirring occasionally, until it's nicely browned.

3. 3

   Add in the peppers, onions, celery. Saute for 5 minutes, then add the garlic and Creole seasoning. Allow the veggies to caramelize, you want the bottom of the pot to be covered in brown bits.

4. 4

   Next, add the chicken broth, diced tomatoes, thyme, bay leaves and red pepper flakes.

5. 5

   Bring the liquid mixture to a boil, then add the rice. Stir, then cover the pot and lower the heat to medium-low.

6. 6

   Cook on medium-low for 25-30 minutes, or until the rice has absorbed the liquid and is cooked through. Garnish with a sprinkle of chopped green onions.