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Chicken Sausage Jambalaya

 Chicken Sausage Jambalaya
Having a cousin who's a pork producer is a bonus when looking for great recipes. This slightly spicy entree turns out perfectly every time.
4-6 ServingsPrep: 10 min. Cook: 50 min.

Ingredients

  • 1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 teaspoon salt, divided
  • 3/4 teaspoon pepper, divided
  • 1/4 teaspoon paprika
  • 2 tablespoons vegetable oil
  • 1 cup sliced green onion
  • 1 cup sliced celery
  • 1 cup sliced green pepper
  • 1/2 cup sliced sweet red pepper
  • 1/2 pound fully cooked Johnsonville® Smoked Sausage, cut into 1/4-inch slices
  • 1 cup uncooked long grain rice
  • 1 garlic clove, minced
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 2 cups chicken broth

Directions

  • Sprinkle chicken with 1/2 teaspoon salt, 1/2 teaspoon pepper and
  • paprika. In a large skillet, cook chicken in oil over medium-high
  • heat until juices run clear. Remove chicken and set aside.
  • In the same saucepan, saute the onions, celery and peppers over
  • medium-high heat for 1 minute. Stir in the sausage, rice, garlic,
  • cayenne, chicken and remaining salt and pepper. Add broth; bring to
  • a boil. Reduce heat; cover and simmer for 20-25 minutes or until

2 of 2

Chicken Sausage Jambalaya (continued)

Directions (continued)

  • rice is tender and liquid is absorbed. Fluff with a fork. Yield: 4-6
  • servings.
Nutritional Facts: 1 serving (1 cup) equals 336 calories, 16 g fat (5 g saturated fat), 46 mg cholesterol, 1,172 mg sodium, 31 g carbohydrate, 2 g fiber, 17 g protein.