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Hearty Jambalaya Recipe
Hearty Jambalaya Recipe photo by Taste of Home
TOTAL TIME: Prep: 25 min. Cook: 10 min.
MAKES: 8 servings

Ingredients

  • 1 pound Johnsonville® Polish Kielbasa Sausage 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

Nutritional 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.

Directions

  1. 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.
  2. Stir in shrimp; cover and simmer for 4 minutes or until shrimp turn pink. Serve over rice if desired; or cool, cover and freeze for up to 2 months. Yield: 8 servings.
Originally published as Hearty Jambalaya in Taste of Home April/May 2005, p47

Nutritional 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.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Hearty Jambalaya

AVERAGE RATING
   (17)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 28, 2014

Made this according to the recipe.., was thinking there would be some left over to freeze... nope, none left!!

MY REVIEW
Reviewed Jun. 11, 2013

I've tried a few jambalaya recipes, none of which really appealed to me. This one, however, is excellent! I used leftover roasted chicken & left out the shrimp, as I didn't have any on hand. Otherwise, I followed the recipe exactly. We gobbled it up! We love Cajun-style food, so I'm very pleased that I now have a jambalaya recipe to add to our dinner rotation.

MY REVIEW
Reviewed Jun. 25, 2012

This is the best jambalaya I have ever tasted. Will definitely make again.

MY REVIEW
Reviewed Mar. 17, 2012

Totally loved this Jambalya. Easy to make and delicious.

MY REVIEW
Reviewed Feb. 14, 2012

This was the best jambalaya I have found so far. I have made several recently, all different recipes, and this is the best. Next time, the only thing I would do differently is use tomatoes with chiles instead of plain diced tomatoes..

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