The Ultimately Delish Chicken And Sausage Jambalaya

November 30, 2015


When you’re feeling down and low, and winter’s got you shivering cold, there’s always one thing you can turn to that will energize you and heat you from the inside out – food. And when it comes to exploding sensations on your taste buds, only a few dishes can hold a candle to the amazingly supreme chicken and sausage jambalaya! This classic Creole dish won’t take forever to make, and the recipe is easy to follow.


To make this amazing dish, you’ll need:

  • 2 teaspoons of canola oil
  • 6 ounces of reduced-fat smoke sausage, halved lengthwise and cut into ¼ -inch slices
  • ½ cup of chopped onion
  • ½ cup of chopped celery
  • ½ cup of chopped green bell pepper
  • 2 garlic cloves, minced
  • 1 cup of uncooked long-grain white rice
  • 1 cup of water
  • ¼ teaspoon of ground red pepper
  • ½ teaspoon of salt
  • 6 fresh thyme springs
  • 1 can of fat-free, lower-sodium chicken broth
  • 1 can of no-salt-added diced tomatoes, un-drained
  • 1 cup of shredded skinless, boneless rotisserie chicken breast


Get a Dutch oven, heat it over medium-high heat and add oil to it. Swirl the oil so it coats the pan, add the sausage, and sauté it for 1 minute (or until it has browned).

Add the onion, celery, bell pepper, and garlic, and sauté everything for 6 more minutes. Add the rice, water, red pepper, salt, thyme, and chicken broth, and bring everything to a boil.

Cover the pan, reduce the heat, and let it simmer for 20 minutes or until the rice is done.

Remove the thyme springs, and stir in the tomatoes and the chicken breast. Cook everything for 3 more minutes or until everything is thoroughly heated.

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