Sausage Chicken Jambalaya Recipe

4.5 2 2
Sausage Chicken Jambalaya Recipe
Sausage Chicken Jambalaya Recipe photo by Taste of Home
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Sausage Chicken Jambalaya Recipe

Read Reviews
4.5 2 2
Publisher Photo
For anyone who enjoys entertaining, this jambalaya is the perfect one-pot meal to feed a crowd. It’s comforting, spicy and easy to make.—Betty Benthin, Grass Valley, California
MAKES:
9 servings
TOTAL TIME:
Prep: 20 min. Cook: 30 min.
MAKES:
9 servings
TOTAL TIME:
Prep: 20 min. Cook: 30 min.

Ingredients

  • 6 fully cooked spicy chicken sausage links (3 ounces each), cut into 1/2-inch slices
  • 1/2 pound chicken tenderloins, cut into 1/2-inch slices
  • 1 tablespoon olive oil
  • 3 celery ribs, chopped
  • 1 large onion, chopped
  • 2-3/4 cups chicken broth
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1-1/2 cups uncooked long grain rice
  • 1 teaspoon dried thyme
  • 1 teaspoon Cajun seasoning

Directions

In a large saucepan, saute sausage and chicken in oil for 5 minutes. Add celery and onion; saute 6-8 minutes longer or until vegetables are tender. Stir in the broth, tomatoes, rice, thyme and Cajun seasoning.
Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Let stand for 5 minutes. Yield: 9 servings.
Originally published as Sausage Chicken Jambalaya in Country Woman February/March 2012, p44

Nutritional Facts

1 cup: 259 calories, 7g fat (2g saturated fat), 60mg cholesterol, 761mg sodium, 31g carbohydrate (3g sugars, 2g fiber), 19g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.

  • 6 fully cooked spicy chicken sausage links (3 ounces each), cut into 1/2-inch slices
  • 1/2 pound chicken tenderloins, cut into 1/2-inch slices
  • 1 tablespoon olive oil
  • 3 celery ribs, chopped
  • 1 large onion, chopped
  • 2-3/4 cups chicken broth
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1-1/2 cups uncooked long grain rice
  • 1 teaspoon dried thyme
  • 1 teaspoon Cajun seasoning
  1. In a large saucepan, saute sausage and chicken in oil for 5 minutes. Add celery and onion; saute 6-8 minutes longer or until vegetables are tender. Stir in the broth, tomatoes, rice, thyme and Cajun seasoning.
  2. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Let stand for 5 minutes. Yield: 9 servings.
Originally published as Sausage Chicken Jambalaya in Country Woman February/March 2012, p44

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pajamaangel User ID: 1603339 258583
Reviewed Dec. 24, 2016

"Surprisingly tasty for a jambalaya this quick! I will definitely be making this again for a delicious, filling and quick meal."

MY REVIEW
toolbarsco User ID: 6725667 138826
Reviewed Apr. 12, 2014

"This is quick, easy and tasty. Added some cayenne pepper, garlic and chopped green pepper (which I needed to use up)."

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