Low Fat Chicken and Sausage Jambalaya with Wild Rice

Ingredients

14oz andouille sausages, quartered lengthwise, cut crosswise into 1/2-inch cubes
6 oz tasso or smoked ham (such as Black Forest), cut into 1/2-inch cubes
1 large onion chopped
2 celery stalks, chopped
1 8-to 10-ounce red bell pepper, coarsely chopped
1 8-to 10-ounce green bell pepper, coarsely chopped
3 large skinless boneless chicken breasts (about 2 lbs), cut into 1- to 1 1/2-inch pieces
1 T paprika
1/2 T chopped thyme
1/2 T chili powder
1/4 teaspoon (or more) cayenne pepper
28-ounce can diced tomatoes
6-ounce can diced green chillis
2 cups beef broth
1 1/2 cups wild rice (or long grain white for a quicker cook time)
4 green onions, chopped
Chopped fresh Italian parsley

Directions

Place andouille and tasso in non-stick 6quart stock pot. Sauté until meats start to brown in spots, about 10 minutes. Add onions, celery, and bell peppers. Cook until vegetables begin to soften, stirring occasionally. Mix in chicken. Cook until outside of chicken turns white, stirring often, 5 to 6 minutes. Mix in paprika, thyme, chili powder, and 1/4 teaspoon cayenne. Cook 1 minute. Add diced tomatoes, chiles and broth; stir to blend well. Add more cayenne, if desired. Mix in rice.

Bring jambalaya to boil. Cover pot. Simmer until rice is tender and liquids are absorbed, 1 hour and 40 minutes (45-50 minutes for long grain white rice). Remove from heat and Let sit ten minutes. Uncover pot. Mix chopped green onions into jambalaya; sprinkle jambalaya with chopped parsley and serve.

Yeild 10 servings

Nutritional information per serving (calculated with wild rice)
Calories 292
Fat 7g
Carbohydrates 25g
Protien 30g

This recipe adapter from epicurious iPad app. You can see the original here:
http://www.epicurious.com/recipes/food/views/Chicken-and-Sausage-Jambalaya-364172?mbid=ipapp