Jambalaya with Turkey Sausage Recipe

5 1 1
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Jambalaya with Turkey Sausage Recipe

Read Reviews
5 1 1
Publisher Photo
This is a surprisingly light and tasty dish. The Cajun seasoning adds so much flavor and will impress your guests at how delicious it is.—Lynn Desjardins, Atkinson, New Hampshire
Recommended: 31 Meals in a Bowl
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 1 hour
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 1 hour

Ingredients

  • 3/4 pound boneless skinless chicken breasts, cubed
  • 3 cups chicken broth
  • 1-1/2 cups uncooked brown rice
  • 4 ounces smoked turkey sausage, diced
  • 1/2 cup thinly sliced celery with leaves
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 2 to 3 teaspoons Cajun or Creole seasoning
  • 1 to 2 garlic cloves, minced
  • 1/8 teaspoon hot pepper sauce
  • 1 bay leaf
  • 1 can (14-1/2 ounces) diced tomatoes, undrained

Directions

In a large nonstick skillet lightly coated with cooking spray, saute chicken for 2-3 minutes. Stir in the next 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes.
Stir in tomatoes; cover and simmer 10 minutes longer or until liquid is absorbed and rice is tender. Remove from the heat; let stand for 5 minutes. Discard bay leaf. Yield: 6 servings.
Editor's Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.
Originally published as Chicken Jambalaya in Taste of Home Cooking School Collection Spring 2006, p37

Nutritional Facts

1 cup: 287 calories, 3g fat (1g saturated fat), 38mg cholesterol, 974mg sodium, 44g carbohydrate (5g sugars, 3g fiber), 19g protein.

  • 3/4 pound boneless skinless chicken breasts, cubed
  • 3 cups chicken broth
  • 1-1/2 cups uncooked brown rice
  • 4 ounces smoked turkey sausage, diced
  • 1/2 cup thinly sliced celery with leaves
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 2 to 3 teaspoons Cajun or Creole seasoning
  • 1 to 2 garlic cloves, minced
  • 1/8 teaspoon hot pepper sauce
  • 1 bay leaf
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  1. In a large nonstick skillet lightly coated with cooking spray, saute chicken for 2-3 minutes. Stir in the next 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes.
  2. Stir in tomatoes; cover and simmer 10 minutes longer or until liquid is absorbed and rice is tender. Remove from the heat; let stand for 5 minutes. Discard bay leaf. Yield: 6 servings.
Editor's Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.
Originally published as Chicken Jambalaya in Taste of Home Cooking School Collection Spring 2006, p37

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TamedStorm User ID: 4866332 140357
Reviewed Feb. 22, 2010

"This was a really great recipe. We did add okra and substituted fresh tomatoes for canned. We also added some crushed red pepper flakes for a little extra kick. It was delicious."

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