Photo of Louisiana jambalaya by WW

Louisiana jambalaya

Points® value
Total Time
6 hr 36 min
36 min
6 hr
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.


Cooking spray

5 spray(s), canola oil

Creole seasoning

1 tbsp(s)

Uncooked boneless skinless chicken thigh

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

Mild turkey sausage breakfast links

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

Bell pepper

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


1 large


2 stalk(s), medium, chopped


3 clove(s), large, minced

Chicken broth

1½ cup(s)

Canned diced tomatoes

14½ oz, (1 can)

Cooked long grain white rice

4 cup(s), warmed

Uncooked scallions

3 medium, sliced

Jalapeño pepper

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


  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