Try this Chicken Thighs and Andouille Sausage Stew with Rice 7 ww pts recipe, or contribute your own.
Suggest a better description1
Spray pan with cooking spray. Add garlic, onion, celery, and bell peppers and saute until soft, about 8 minutes. Add chicken thighs and sausage and saute until browned. Add carrots, tomatoes with their juices, seasonings and broth; stir well.
Step 2
Bring to a boil and then turn down heat and simmer 35-50 minutes.
Step 3
Cook rice as directed.
Notes
To turn up the heat, add 1/8 teaspoon of cayenne pepper with the thyme. Season to taste with salt and pepper.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1035g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1678 | ||
Calories from Fat: 960 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 106.7g | 142 % | |
Saturated Fat 30.4g | 152 % | |
Monounsaturated Fat 44.2g | ||
Polyunsanturated Fat 23.1g | ||
Cholesterol 531.4mg | 164 % | |
Sodium 551.3mg | 19 % | |
Potassium 1742.1mg | 46 % | |
Total Carbohydrate 38.4g | 11 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 33.6g | ||
Protein 132.8g | 190 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1678
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