Jammin' Jambalaya

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

Preparation

1. 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.
2. Add the other teaspoon of oil and heat; add chicken tenders and stir-fry about five minutes until lightly browned.
3. Return vegetables to skillet with chicken and stir in sausage and Cajun seasoning; bring to a boil.
4. Reduce heat; simmer about five minutes, stirring occasionally.
5. Stir in rice and dressing; continue cooking until liquid is almost absorbed and rice is thoroughly heated.

Preparation Time

10 minutes

Cook Time

15 minutes

Serves

Makes 4 (2 cup) servings

Notes, Tips & Suggestions

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

Source

Hidden Valley

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