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Jambalaya Skillet Recipe

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.”
TOTAL TIME: Prep/Total Time: 30 min. YIELD:6 servings

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

  • 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.

Nutritional Facts

1 cup (prepared with reduced-fat butter, turkey sausage and reduced-sodium chicken broth; calculated without salt) equals 311 calories, 10 g fat (4 g saturated fat), 68 mg cholesterol, 742 mg sodium, 30 g carbohydrate, 2 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.

Reviews for Jambalaya Skillet

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MY REVIEW
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
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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Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.