1/3 Photos of Chicken and Sausage Jambalaya
Adapted from Cooking Light. You can use Andouille, Kielbasa, or Italian Sausage. My first time making this, I used a venison sausage.
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- 2 tablespoons canola oil
- 1 1/2 cups sausage, cut into slices
- 1 cup red bell pepper, finely chopped
- 1 cup green bell pepper, finely chopped
- 1 cup yellow bell pepper, finely chopped
- 3 cups onions, finely chopped
- 2 cups celery, finely chopped
- 2 bay leaves
- 2 1/2 cups chicken breasts, chopped
- 1 teaspoon salt
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 1/2 teaspoons jalapeno peppers, finely chopped
- 1/4 teaspoon black pepper
- 1/8 teaspoon red pepper
- 3 garlic cloves, minced
- 1 (15 ounce) can diced tomatoes (do not drain)
- 1 (15 ounce) can chicken broth
- 1 1/2 cups basmati rice
- 1 cup green onion, thinly sliced
- 1Heat oil in a large Dutch oven over medium-high heat. Add sausage; cook about 8 minutes, stirring occasionally.
- 2Add bell pepper, onion, celery, and bay leaves; cook until vegetables are golden brown, stirring occasionally.
- 3Add chicken and next 8 ingredients (through garlic); cook 4 minutes, stirring occasionally.
- 4Add diced tomatoes and broth, and bring to a boil. Stir in rice.
- 5Cover, reduce heat, and simmer 20 minutes. Discard bay leaves. Stir in green onions.
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Nutritional Facts for Chicken and Sausage Jambalaya
Serving Size: 1 (463 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 484.7
- Calories from Fat 209
- Total Fat 23.2 g
- Saturated Fat 6.3 g
- Cholesterol 32.9 mg
- Sodium 1180.2 mg
- Total Carbohydrate 54.9 g
- Dietary Fiber 6.2 g
- Sugars 8.5 g
- Protein 14.9 g
The following items or measurements are not included: