Dear Jeanne: My family loves this, but it seems very greasy. Can you adjust the recipe and reduce the fat? Thank you! — Francine A., Akron, Ohio

Dear Francine: This is a very easy one-pot dish. You can add any vegetables you like to this. Uncooked, add them with the rice, or cooked, stir them in at the end before serving.

SAUSAGE AND CHICKEN JAMBALAYA

1/4 cup oil

1 whole chicken, cut up

1 onion, diced

1 green bell pepper, diced

2 cloves garlic, minced

3/4 pound smoked sausage, sliced

1 teaspoon thyme

1 1/2 teaspoons salt

2 tablespoons parsley, chopped

1/4 teaspoon cayenne pepper

1 cup rice

1 large can tomatoes

2 1/2 cups chicken broth

Heat the oil in a large skillet. Brown the chicken in the oil. Cover the pan and cook for 15 minutes. Remove the chicken and set aside.

Add the onion, bell pepper and garlic to the oil and cook until just soft. Add the sausage, herbs and rice. Stir for 1 minute.

Return the chicken to the pan. Add the tomatoes and broth. Bring to a boil, reduce the heat, cover and simmer 30-40 minutes (or until the rice is tender). Serve warm.

Makes 6 servings.

SAUSAGE AND CHICKEN JAMBALAYA

1 tablespoon canola oil

1 1/2 pounds boneless, skinless chicken breasts, cut into bite-size pieces

1 onion, diced

1 green bell pepper, diced

2 cloves garlic, pressed or minced

1/2 pound smoked turkey sausage, sliced

1 teaspoon thyme, crushed

2 tablespoons parsley, chopped

1/4 teaspoon cayenne pepper

1 cup rice

1 can (28 ounces) tomatoes

2 cups fat-free chicken broth

1. Spray a large skillet with non-stick cooking spray; add 2 teaspoons of the oil and brown the chicken. Remove the chicken and set aside.

2. Add the rest of the oil to the pan, then add the onion, bell pepper and garlic, and cook until softened, about 5 minutes.

3. Add the sausage, herbs and rice; stir and cook for 1 minute. Return the cooked chicken to the pan. Add the tomatoes and broth. Bring to a boil, reduce the heat, cover and simmer about 30 minutes (or until the rice is tender). Serve warm.

Makes 6 servings.

Each serving contains approximately: Original Recipe: 794 calories; 53 gm fat; 189 mg cholesterol; 1,712 mg sodium; 36 gm carbohydrates; 42 gm protein; 3 gm fiber. Revised Recipe: 374 calories; 8 gm fat; 89 mg cholesterol; 597 mg sodium; 35 gm carbohydrates; 37 gm protein; 3 gm fiber.


Jeanne Jones is the author of 33 cookbooks, most recently "Cooking From the Cupboard" (Rodale Press). For more information, you can go to her Web site, jeannejones.com. Send your recipe for revision to: Cook It Light, Deseret Morning News, P.O. Box 1212, La Jolla, CA 92038. Please include a stamped (63 cents), self-addressed envelope. © King Features Syndicate Inc.