This delicious southern classic gets a whole-food upgrade!
Course: Main Course
Author: The Gracious Pantry
2lb.clean sausage(sliced - you can sub with shrimp or extra chicken if you can't find clean sausage)
2lb.chicken breast(raw - cut into small pieces about 1/2 inch cubed)
3cupsgreen bell peppers(chopped)
3cupsred bell pepper(chopped)
3cupscelery stalks(sliced thin)
15oz.can tomato sauce(no sugar added)
3cupschicken broth( low sodium is best - keep some extra on reserve just in case you need extra during cooking.)
In a large pot, sauté the onions, bell peppers and celery in the olive oil.
Add the chicken and sausage to the pot and cook for about 3-5 minutes, just to give it a head start.
Add everything else, and cook over medium heat until the rice is cooked through (about an hour, give or take). Watch the post as time goes on. You may need to add some extra broth if things get too dry. Stir often to avoid burning on the bottom of the pot.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.