Chicken and Chicken Sausage Jambalaya
Chicken and Chicken Sausage Jambalaya
Amy Scott/Healthier Southern Cooking

A hearty, spicy jambalaya sounds like a day spent in the kitchen, right? Think again: This chicken and chicken sausage jambalaya (from the new Healthier Southern Cooking by Dude That Cookz bloggers Eric and Shanna Jones) is a one-pot meal made with ingredients you likely already have.

“Swapping out the protein and replacing the usual white rice with brown rice means this meal is quick, easy and better for you,” they write. (Jambalaya is often made with pork-based sausage, like andouille.) “It’s filled with Creole flavors and even packs a little heat. Grab a few simple ingredients and the holy trinity—a simple blend of onions, bell peppers and celery—and you are good to go.”

Even better, you won’t need any sides—this is a one-and-done meal.

Reprinted with permission from Healthier Southern Cooking by Eric and Shanna Jones, Page Street Publishing Co. 2022.

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6 servings

1 cup (200g) long-grain brown rice

1 pound (454g) boneless, skinless chicken breasts

1 teaspoon paprika

½ teaspoon ground thyme

13 ounces (364g) chicken sausage, thinly sliced

2 teaspoons (30ml) extra-virgin olive oil

1 tablespoon (9g) minced garlic

1 cup (160g) coarsely chopped red onion

½ cup (51g) coarsely chopped celery

1 cup (149g) coarsely chopped green bell pepper

2 cups (360g) fire-roasted diced tomatoes, drained

2 tablespoons (10g) Creole seasoning

1 teaspoon freshly ground black pepper

1 teaspoon dried basil

1 teaspoon garlic powder

1 teaspoon dried oregano

½ teaspoon white pepper

¼ teaspoon cayenne pepper

1. In a 2-quart saucepan, cook the brown rice according to the package instructions. Set the cooked rice aside.

2. While the rice is cooking, cut the chicken breasts into medium cubes. Season them with the paprika and thyme. Heat a 5-quart sauté pan or skillet over medium heat. Add the chicken and cook until it is completely opaque all the way through, about 3 minutes. Transfer the chicken to a plate and set it aside.

3. Return the skillet to medium-high heat. Add the chicken sausage and until it is browned, about 5 minutes. Remove the sausage from the skillet and set it aside.

4. Return the skillet to medium heat. Add the olive oil, minced garlic, onion, celery and bell pepper. Cook the vegetables, stirring occasionally, until all the vegetables are soft and the onion is translucent, about 5 minutes.

5. Add the diced tomatoes, chicken breast, chicken sausage and brown rice to the vegetable mixture. Stir the ingredients to combine them well. Fold in the Creole seasoning, black pepper, basil, garlic powder, oregano, white pepper and cayenne pepper. Reduce the heat to low, cover the sauté pan and cook the jambalaya until it is warmed through, 8 to 10 minutes.

428 calories

18g fat

36g carbs

31g protein

4g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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