Chicken Jambalaya Recipe

5 2 7
Chicken Jambalaya Recipe
Chicken Jambalaya Recipe photo by Taste of Home
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Chicken Jambalaya Recipe

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5 2 7
Publisher Photo
"This is a great dish to serve at parties," relates Lynn Desjardins of Atkinson, New Hampshire. "It's just as good as, if not tastier than, the high-fat version. And it reheats well."
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 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

Directions

In a large nonstick skillet lightly coated with cooking spray, saute chicken for 2-3 minutes or until chicken is no longer pink. Stir in the next 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until heated through.
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 April/May 2002, p16

Nutritional Facts

1 cup: 302 calories, 4g fat (1g saturated fat), 43mg cholesterol, 452mg sodium, 45g carbohydrate (0 sugars, 3g fiber), 21g protein. Diabetic Exchanges: 2-1/2 starch, 1-1/2 lean meat, 1 vegetable.

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  • 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
  1. In a large nonstick skillet lightly coated with cooking spray, saute chicken for 2-3 minutes or until chicken is no longer pink. Stir in the next 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until heated through.
  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 April/May 2002, p16

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Reviews forChicken Jambalaya

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MY REVIEW
mizcrys86 User ID: 3265718 237546
Reviewed Nov. 17, 2015

"I love this recipe and make it all the time! It's a great dish to make for company too!"

MY REVIEW
Haitian Chica User ID: 5854899 84943
Reviewed Mar. 24, 2011

"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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