• 1 tablespoon Dierbergs olive oil
• 1½ cups diced onion
• 1 cup diced bell pepper
• 1 cup diced celery
• 3 cloves garlic, minced
• 1 teaspoon coarse salt
• ½ teaspoon ground black pepper
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme
• ½ teaspoon dried rubbed sage
• 8 ounces smoked sausage or andouille, diced
• 1 can (14.5 ounces) reduced-sodium chicken broth
• 1 can (14.5 ounces) Dierbergs diced tomatoes
• 1 can (8 ounces) Dierbergs tomato sauce
• 1 cup water
• 1½ cups white rice
• 1 bay leaf
• 2 cups pulled or cubed cooked chicken or turkey

In Dutch oven or large saucepan, heat olive oil over medium-high heat. Add onion, bell pepper, celery, garlic, salt, pepper, oregano, thyme, and sage; cook stirring frequently until vegetables soften, about 4 to 5 minutes.

 

Stir in smoked sausage; cook stirring occasionally 4 to 5 minutes.

 

Reduce heat and stir in broth, diced tomatoes, tomato sauce, water, rice, and bay leaf; cook stirring occasionally until rice is tender, about 20 to 25 minutes. Remove and discard bay leaf.

 

Stir in chicken until heated through. Ladle into serving bowls.

Servings: 6
Serving Size: Per Serving

Per Serving
Calories: 323
Cholesterol: 23 mg
Fat: 7 g
Sodium: 1110 mg
Carbohydrates: 52 g
Protein: 12 g
Fiber:
Saturated Fat: N/A