Photo of Louisiana jambalaya by WW

Louisiana jambalaya

7
7
7
SmartPoints® value per serving
Total Time
6 hr 36 min
Prep
36 min
Cook
6 hr
Serves
8
Difficulty
Easy
Jambalaya traditionally combines rice, sausage, and a protein such as shrimp, crawfish, chicken, or pork, but it’s fine to play around with the ingredients. The only must-have element: the “holy trinity” of onion, bell pepper, and celery.

Ingredients

Cooking spray

5 spray(s), canola oil

Creole seasoning

1 tbsp(s)

Uncooked boneless skinless chicken thigh(s)

2 pound(s), cut into 1 1/2-inch chunks

Mild breakfast links turkey sausage

9 oz, 3 (3-ounce) Andouille links variety, halved lengthwise and sliced

Uncooked bell pepper(s)

2 item(s), medium, red or green variety, cut into 1 1/2-inch pieces

Uncooked onion(s)

1 large

Uncooked celery

2 rib(s), medium, chopped

Garlic clove(s)

3 clove(s), medium, minced

Canned chicken broth

1½ cup(s)

Canned diced tomatoes

14½ oz, (1 can)

Cooked white rice

4 cup(s), warmed

Uncooked scallion(s)

3 medium, sliced

Jalapeño pepper(s)

4 medium, or other fresh chile peppers, sliced, optional

Instructions

  1. In a large bowl, sprinkle Creole seasoning over chicken, tossing until coated evenly. Spray a large skillet with nonstick spray and set over medium-high heat. Add chicken in batches and cook, turning occasionally, until browned, about 4 minutes per batch, transferring chicken to a 6- or 7-qt slow cooker as it is browned, coating skillet with nonstick spray between batches.
  2. Spray same skillet with nonstick spray and reduce heat to medium. Add sausage, bell peppers, onion, celery, and garlic and cook, stirring, until vegetables are crisp-tender, about 5 minutes. Add broth and bring to a boil over high heat, scraping up browned bits from bottom of pan.
  3. Transfer sausage-vegetable mixture to slow cooker. Stir in tomatoes. Cover and cook until chicken is cooked through and vegetables are tender, 2 to 3 hours on High or 4 to 6 hours on Low. Stir in rice. Spoon jambalaya evenly onto 8 plates or into 8 bowls. Sprinkle with scallions and chile peppers, if using.
  4. Per serving: 11/2 cups