Jambalaya Skillet Recipe

5 3 4
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Jambalaya Skillet Recipe

Read Reviews
5 3 4
Publisher Photo
Quick, easy and delicious is how Norlene Razak describes her fantastic, full-flavored skillet supper. “It remains a real standby recipe for me,” writes the Kyle, Texas cook. “I can always turn out a tasty batch of it in a hurry for unexpected company, yet it's a little more special than many spur-of-the-minute meals.”
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1/2 pound boneless skinless chicken breast, cubed
  • 2 tablespoons butter
  • 1 pound smoked kielbasa or Polish sausage, halved lengthwise and cut into 1/4-inch slices
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 1 cup chicken broth
  • 1 medium green pepper, diced
  • 1 medium onion, diced
  • 1-1/2 cups uncooked instant rice
  • 1/2 teaspoon salt, optional
  • 1/2 teaspoon hot pepper sauce

Directions

In a large skillet, cook the chicken in butter over medium heat until no longer pink. Add the kielbasa, tomatoes, broth, green pepper and onion; bring to a boil. Stir in the rice, salt if desired and hot pepper sauce. Remove from the heat; cover and let stand for 5 minutes. Yield: 6 servings.
Originally published as Jambalaya Skillet in Quick Cooking January/February 2006, p25

Nutritional Facts

1 cup: 311 calories, 10g fat (4g saturated fat), 68mg cholesterol, 742mg sodium, 30g carbohydrate (6g sugars, 2g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.

  • 1/2 pound boneless skinless chicken breast, cubed
  • 2 tablespoons butter
  • 1 pound smoked kielbasa or Polish sausage, halved lengthwise and cut into 1/4-inch slices
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 1 cup chicken broth
  • 1 medium green pepper, diced
  • 1 medium onion, diced
  • 1-1/2 cups uncooked instant rice
  • 1/2 teaspoon salt, optional
  • 1/2 teaspoon hot pepper sauce
  1. In a large skillet, cook the chicken in butter over medium heat until no longer pink. Add the kielbasa, tomatoes, broth, green pepper and onion; bring to a boil. Stir in the rice, salt if desired and hot pepper sauce. Remove from the heat; cover and let stand for 5 minutes. Yield: 6 servings.
Originally published as Jambalaya Skillet in Quick Cooking January/February 2006, p25

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Reviews forJambalaya Skillet

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candacelee User ID: 4933047 245271
Reviewed Mar. 11, 2016

"I have been making this meal for a long time! Love it! I have been adding about 2 cups of cubed ham that I froze from leftover holiday ham."

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katlaydee3 User ID: 3741999 156830
Reviewed Mar. 7, 2011

"This is an excellent jambalaya recipe. I added the onions, pepper and sausage to the partially cooked chicken to brown them all for more flavor and color and then added the broth and tomatoes. Delicious!!"

MY REVIEW
catweber User ID: 5083070 76858
Reviewed Jun. 1, 2010

"quick and tasty. I use new orleans style sausage or hot beef links to spice it up"

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