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Chicken and Sausage Jambalaya with Rice
This Chicken and Sausage Jambalaya with rice is a hearty, meaty creole stew made all in one pot and perfect for busy weeknights.
Course
Main Course
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
38
minutes
minutes
Total Time
53
minutes
minutes
Servings
10
servings
Calories
411
kcal
Author
Linda Warren
Ingredients
1
Tablespoon
olive oil
2
lbs
chicken
cut into cubes
1
lb
smoked sausage such as Andouille
2
cups
onion
chopped
1 ½
cups
green bell pepper
chopped
1
cup
celery chopped
about 2-3 stalks
1 ½
teaspoons
minced garlic
1
Tablespoon
Creole Seasoning
such as emeril’s essence
1
teaspoon
dried oregano
1
teaspoon
dried thyme
2
bay leaves
1 ½ - 2
cups
uncooked rice
(less rice = more liquidy, more rice = thicker jambalaya)
2
cans fire-roasted tomatoes
3
cups
chicken stock
Garnish - Parsley or green onions
Instructions
In a large Dutch oven or stockpot, heat olive oil over medium high heat.
Cook chicken and sausage until browned and cooked through, about 10 minutes.
Remove chicken and sausage leaving behind drippings.
Add onions, bell pepper, celery, garlic and seasonings to stockpot and cook until vegetables are softened, about 5-7 minutes.
Stir in rice and cook about 3 minutes.
Add meat back in and pour in tomatoes and chicken stock. Stir.
Bring to a boil then turn down, cover, and simmer for about 20 minutes or until rice is done. Stir once or twice.
Garnish as desired.
Notes
VARIATIONS
Rice - substitute quinoa for a gluten-free option and cauliflower rice for keto and low-carb.
Chicken and chorizo makes a great combination
Replace chicken with shrimp or crawfish
Replace the sausage with a turkey or chicken sausage for a healthier option
Nutrition
Calories:
411
kcal
|
Carbohydrates:
34
g
|
Protein:
19
g
|
Fat:
21
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
10
g
|
Trans Fat:
1
g
|
Cholesterol:
67
mg
|
Sodium:
657
mg
|
Potassium:
404
mg
|
Fiber:
2
g
|
Sugar:
5
g
|
Vitamin A:
737
IU
|
Vitamin C:
24
mg
|
Calcium:
64
mg
|
Iron:
2
mg