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Chicken Jambalaya

 Chicken Jambalaya
"This is a great dish to serve at parties," relates Lynn Desjardins of Atkinson, New Hampshire. "It's just as good as, if not tastier than, the high-fat version. And it reheats well."
6 ServingsPrep: 20 min. Cook: 1 hour

Ingredients

  • 3/4 pound boneless skinless chicken breasts, cubed
  • 3 cups reduced-sodium chicken broth
  • 1-1/2 cups uncooked brown rice
  • 4 ounces reduced-fat 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) no-salt-added diced tomatoes, undrained

Directions

  • In a large nonstick skillet lightly coated with cooking spray, saute
  • chicken for 2-3 minutes or until chicken is no longer pink. Stir in
  • the next 10 ingredients. Bring to a boil. Reduce heat; cover and
  • simmer for 50-60 minutes or until heated through.
  • 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.
Nutritional Facts: One serving (1 cup) equals 302 calories, 4 g fat (1 g saturated fat), 43 mg cholesterol, 452 mg sodium,

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Chicken Jambalaya (continued)

Nutritional Facts: 45 g carbohydrate, 3 g fiber, 21 g protein. Diabetic Exchanges: 2-1/2 starch, 1-1/2 lean meat, 1 vegetable.