Print Options

Back to Jambalaya Skillet >

Include these items:

Select reviews >

Taste of Home Logo

Jambalaya Skillet

 Jambalaya Skillet
Quick, easy and delicious is how Norlene Razak describes her fantastic, full-flavored skillet supper. β€œIt remains a real standby recipe for me,” writes the Kyle, Texas cook. β€œI 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.”
6 ServingsPrep/Total Time: 30 min.


  • 1/2 pound boneless skinless chicken breast, cubed
  • 2 tablespoons butter
  • 1 pound Johnsonville® Polish Kielbasa Sausage 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


  • 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.

2 of 2

Jambalaya Skillet (continued)

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.