Chicken and Sausage Jambalaya
Servings: 6 Servings
Ingredients
- 2 tablespoons vegetable oil
- 12 ounces andouille sausage sliced into circular pieces
- 1 pound boneless skinless chicken breasts cut into 1-inch cubes
- 1 white onion diced
- 1 green bell pepper diced
- 1 celery stalk chopped
- 5 garlic cloves minced
- 1 tablespoon Creole seasoning
- 3 fresh thyme sprigs or 1/2 – 1 teaspoon dried thyme
- 2 bay leaves
- 14 ounce can diced tomatoes undrained
- 1 ½ cups low-sodium chicken broth
- 1 cup long grain white rice
- Salt and pepper to taste
Instructions
- In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the andouille sausage and chicken. Cook, stirring occasionally, until the sausage is browned and the chicken is no longer pink on the outside, about 5-7 minutes. Remove the sausage and chicken with a slotted spoon and drain on paper towels. Set aside.2 tablespoons vegetable oil, 12 ounces andouille sausage, 1 pound boneless skinless chicken breasts
- In the same pot, add the onions, bell pepper, and celery. Cook, stirring frequently, until the vegetables are softened, about 5 minutes. Make sure to scrape the bottom of the pot to release any browned bits from the sausage and chicken.1 white onion, 1 green bell pepper, 1 celery stalk
- Add the minced garlic and cook for an additional 30 seconds, stirring constantly.5 garlic cloves
- Add the Creole seasoning, thyme, bay leaves, cooked sausage and chicken, diced tomatoes with their juices, chicken broth, and rice. Stir to combine.1 tablespoon Creole seasoning, 3 fresh thyme sprigs, 2 bay leaves, 14 ounce can diced tomatoes, 1 ½ cups low-sodium chicken broth, 1 cup long grain white rice
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes, or until the rice is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking and ensure even cooking.
- Remove the bay leaves and thyme sprigs (if using fresh thyme). Taste and season with salt and pepper as needed.Salt and pepper
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1.5 cups of jambalaya. Actual calories will vary.
- We recommend that every few minutes you stir the jambalaya to ensure the rice doesn't stick to the bottom of the pan and burn. Add more chicken broth if needed. Sometimes too much can escape in the form of steam when the lid gets removed.
Nutrition Facts
Chicken and Sausage Jambalaya
Serving Size
1.5 cups
Amount per Serving
Calories
463
% Daily Value*
Fat
23
g
35
%
Saturated Fat
6
g
30
%
Trans Fat
0.2
g
Polyunsaturated Fat
6
g
Monounsaturated Fat
8
g
Cholesterol
97
mg
32
%
Sodium
670
mg
28
%
Potassium
793
mg
23
%
Carbohydrates
33
g
11
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
31
g
62
%
Vitamin A
600
IU
12
%
Vitamin C
27
mg
33
%
Calcium
57
mg
6
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
