Chicken And Andouille Jambalaya

Ingredients

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 jalapeño 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

From Cooking Light Magazine

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