Chicken Jambalaya
This is a great easy chicken jambalaya recipe. It's great to serve at parties and it reheats well after! —Lynn Desjardins, Atkinson, New Hampshire
Ingredients
- 3/4 pound boneless skinless chicken breasts, cubed
- 3 cups reduced-sodium chicken broth
- 1-1/2 cups uncooked brown rice
- 4 ounces reduced-fat 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) no-salt-added diced tomatoes, undrained
- Chopped green onions, optional
Reviews
I really enjoyed making this recipe and eating the end result. It was fairly easy to prepare and tasted delicious. Leftovers taste wonderful too!
Not bad, but I thought the chicken breast dried out a bit. I like the Captain Russell's Jambalaya recipe a lot better. Also, I can always tell the difference between white and brown rice. The flavor and the texture are just not as good, in my opinion.
I love this recipe and make it all the time! It's a great dish to make for company too!
this recipe was awesome! it was my first go at jambalaya n it was delicious. my boyfriend has acid reflux so i ommited the tomatoes. instead of celery i cut up zucchini, n the dish was soooo good! We both enjoyed it and my coworkers were jealous the next day when i had leftovers for lunch. This 1 dish i will definitely keep around and make more often. I may use shrimp next time.
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