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Chicken: Rustic Cajun Chicken & Sausage Rice

Source of Recipe

Quick and Easy Low-Carb Cooking - by Nancy Hughes - e-mail

RUSTIC CAJUN CHICKEN AND SAUSAGE RICE

Exchanges
WW Points
Yield: 4 servings

- 6 ounces 50-percent "less-fat" pork sausage
- 16 ounces frozen mixed pepper stir-fry, thawed
- 1/2 cup chopped onion
- 3/4 cup sliced celery
- 1/2 teaspoon dried thyme leaves
- 1 cup water
- 2 bay leaves
- 1/2 cup uncooked white rice
- 1/2 teaspoon paprika
- 8 ounces boneless skinless chicken breast meat,
cut into bite-sized pieces
- Hot pepper sauce to taste

Place a 12-inch nonstick skillet over medium high heat until
hot. Add sausage and cook until no longer pink, breaking up
larger pieces while stirring. Remove from skillet and set aside.

Add pepper stir-fry, onion, celery, and thyme to pan residue and cook 3-4 minutes, stirring frequently. Increase
heat to high, add water and bay leaves, and bring to a boil.
Add rice and paprika and return to a boil. Reduce heat, cover tightly, and simmer 15 minutes.

Add chicken and cook 5 more minutes or until chicken is no longer pink in center. Remove skillet from heat and stir in sausage and hot pepper sauce. Cover and let stand
5 minutes to absorb flavors.

One Ssrving (1-1/4 cups) equals: Calories: 284, Fat: 10 g, Cholesterol: 61 mg, Sodium: 327 mg,Carbohydrate: 27 g, Dietary Fiber: 2 g, Sugars: 4 g, Protein: 23 g ++++ Exchanges: 1-1/2 Starch, 2 Lean Meat, 1 Vegetable, 1/2 Fat ++++ WWP: 6