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Hearty Jambalaya

Hearty Jambalaya
Mel Miller of Perkins, Oklahoma shares this meaty and satisfying jambalaya.
8 ServingsPrep: 25 min. Cook: 10 min.

Ingredients

  • 1 pound smoked kielbasa or Polish sausage, cut into 1/2-inch slices
  • 1 pound boneless skinless chicken breasts, cubed
  • 1 large onion, chopped
  • 1/2 cup chopped celery
  • 1/2 cup chopped green pepper
  • 4 garlic cloves, minced
  • 2 tablespoons butter
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (6 ounces) tomato paste
  • 1/2 teaspoon hot pepper sauce
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon white pepper
  • 1/8 teaspoon pepper
  • 1/2 pound uncooked medium shrimp, peeled and deveined
  • Hot cooked rice, optional

Directions

  • In a Dutch oven, saute the sausage, chicken, onion, celery, green
  • pepper and garlic in butter until chicken is browned. Stir in the
  • tomatoes, tomato paste and seasonings. Bring to a boil. Reduce heat;
  • cover and simmer for 6-8 minutes or until chicken is no longer pink.
  • Stir in shrimp; cover and simmer for 4 minutes or until shrimp turn
© Taste of Home 2013

2 of 2

Hearty Jambalaya (continued)

Directions (continued)

  • pink. Serve over rice if desired; or cool, cover and freeze for up
  • to 2 months. Yield: 8 servings.
Nutrition Facts: 1 cup (prepared with turkey sausage and reduced-fat butter; calculated without rice) equals 220 calories, 6 g fat (3 g saturated fat), 101 mg cholesterol, 675 mg sodium, 16 g carbohydrate, 3 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1 starch.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013