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Chicken Jambalaya Recipe

This is a surprisingly light and tasty dish. The Cajun seasoning adds so much flavor and will impress your guests at how delicious it is.—Lynn Desjardins, Atkinson, New Hampshire

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Chicken Jambalaya Recipe

Prep: 20 min. Cook: 1 hour

Yield: 6 Servings

20 60 80

Ingredients

3/4 pound boneless skinless chicken breasts, cubed
3 cups chicken broth
1-1/2 cups uncooked brown rice
4 ounces smoked turkey sausage, diced
1/2 cup thinly sliced celery with leaves
1/2 cup chopped onion
1/2 cup chopped green pepper
2 to 3 teaspoons Cajun or Creole seasoning
1 to 2 garlic cloves, minced
1/8 teaspoon hot pepper sauce
1 bay leaf
1 can (14-1/2 ounces) diced tomatoes, undrained

Directions

In a large nonstick skillet lightly coated with cooking spray, saute chicken for 2-3 minutes. Stir in the next 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes.
Stir in tomatoes; cover and simmer 10 minutes longer or until liquid is absorbed and rice is tender. Remove from the heat; let stand for 5 minutes. Discard bay leaf. Yield: 6 servings.

Editor's Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.

Nutritional Facts 1 serving (1 cup) equals 287 calories, 3 g fat (1 g saturated fat), 38 mg cholesterol, 974 mg sodium, 44 g carbohydrate, 3 g fiber, 19 g protein.

Originally published as Chicken Jambalaya in Taste of Home Cooking School Collection Spring 2006, p37

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Chicken Jambalaya

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(1-1) of 1 reviews

Reviewed on Feb. 22, 2010 by TamedStorm

This was a really great recipe. We did add okra and substituted fresh tomatoes for canned. We also added some crushed red pepper flakes for a little extra kick. It was delicious.