Favorite Jambalaya Recipe

4.5 6 7
Favorite Jambalaya Recipe
Favorite Jambalaya Recipe photo by Taste of Home
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Favorite Jambalaya Recipe

Read Reviews
4.5 6 7
Publisher Photo
This zesty jambalaya from our test kitchen trumps most ready-made jambalaya mixes. Not only does our recipe include fresh vegetables, but we also use no-salt-added diced tomatoes and our own seasonings to boost flavor.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 25 min.

Ingredients

  • 1/2 pound boneless skinless chicken breasts, cubed
  • 1/4 pound smoked turkey sausage, halved lengthwise and sliced
  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 1 celery rib, chopped
  • 1 tablespoon canola oil
  • 2 garlic cloves, minced
  • 2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained
  • 1 bay leaf
  • 1 teaspoon Cajun seasoning
  • 1 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon pepper
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 3 cups hot cooked brown rice

Directions

In a nonstick Dutch oven, saute the chicken, sausage, onion, green pepper and celery in oil until chicken is no longer pink. Add garlic; cook 1 minute longer. Stir in the tomatoes, bay leaf, Cajun seasoning, thyme, cayenne and pepper.
Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add shrimp; cook 5-6 minutes longer or until shrimp turn pink. Discard bay leaf. Serve with rice. Yield: 6 servings.
Originally published as Jambalaya in Healthy Cooking February/March 2011, p41

Nutritional Facts

1 each: 302 calories, 6g fat (1g saturated fat), 125mg cholesterol, 450mg sodium, 34g carbohydrate (7g sugars, 5g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 starch.

  • 1/2 pound boneless skinless chicken breasts, cubed
  • 1/4 pound smoked turkey sausage, halved lengthwise and sliced
  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 1 celery rib, chopped
  • 1 tablespoon canola oil
  • 2 garlic cloves, minced
  • 2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained
  • 1 bay leaf
  • 1 teaspoon Cajun seasoning
  • 1 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon pepper
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 3 cups hot cooked brown rice
  1. In a nonstick Dutch oven, saute the chicken, sausage, onion, green pepper and celery in oil until chicken is no longer pink. Add garlic; cook 1 minute longer. Stir in the tomatoes, bay leaf, Cajun seasoning, thyme, cayenne and pepper.
  2. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add shrimp; cook 5-6 minutes longer or until shrimp turn pink. Discard bay leaf. Serve with rice. Yield: 6 servings.
Originally published as Jambalaya in Healthy Cooking February/March 2011, p41

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msdaisey User ID: 1222542 149258
Reviewed Oct. 11, 2011

"really like it...will make again"

MY REVIEW
dezzie0807 User ID: 4072915 212221
Reviewed Mar. 13, 2011

"I added some light butter to the rice and some pamesean cheese to the Jambalaya and this made a huge difference! Before that it was a little bland. Tobasco goes well also if you like a little spice."

MY REVIEW
swinny User ID: 1858482 109307
Reviewed Feb. 27, 2011

"I made this for my hubby and me. The dish is very tasty. Will make this again!!!!!"

MY REVIEW
babykates7 User ID: 5817005 194053
Reviewed Feb. 10, 2011

"Very filling and yummy."

MY REVIEW
johnek User ID: 5801878 182530
Reviewed Feb. 2, 2011

"This recipe is very easy and exceptionally good!! I added a can of Rotel tomatoes. I just sent a copy to my kids. They l"

MY REVIEW
katina_burks32 User ID: 3449612 194119
Reviewed Jan. 29, 2011

"Enjoyed more the next day as it was more flavorful after sitting."

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