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Favorite Jambalaya

 Favorite Jambalaya
This zesty jambalaya from our test kitchen trumps most ready-made jambalaya mixes. Not only does our recipe include fresh vegetables, but we also use no-salt-added diced tomatoes and our own seasonings to boost flavor.
6 ServingsPrep: 20 min. Cook: 25 min.

Ingredients

  • 1/2 pound boneless skinless chicken breasts, cubed
  • 1/4 pound smoked turkey sausage, halved lengthwise and sliced
  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 1 celery rib, chopped
  • 1 tablespoon canola oil
  • 2 garlic cloves, minced
  • 2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained
  • 1 bay leaf
  • 1 teaspoon Cajun seasoning
  • 1 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon pepper
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 3 cups hot cooked brown rice

Directions

  • In a nonstick Dutch oven, saute the chicken, sausage, onion, green
  • pepper and celery in oil until chicken is no longer pink. Add
  • garlic; cook 1 minute longer. Stir in the tomatoes, bay leaf, Cajun
  • seasoning, thyme, cayenne and pepper.
  • Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add
  • shrimp; cook 5-6 minutes longer or until shrimp turn pink. Discard
  • bay leaf. Serve with rice. Yield: 6 servings.

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Favorite Jambalaya (continued)

Nutritional Facts: 1 cup jambalaya with 1/2 cup rice equals 302 calories, 6 g fat (1 g saturated fat), 125 mg cholesterol, 450 mg sodium, 34 g carbohydrate, 5 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 starch.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.