Photo of Chicken jambalaya by WW

Chicken jambalaya

Total Time
55 min
25 min
30 min
This New Orleans specialty is a great choice for a weekend family dinner because it’s made all on in one pot. The chicken sausage and mix of Cajun spices adds depth to this hearty dish. Jambalaya is one of those classics that just tends to bring people together so plan to double this recipe if you're a bigger group, or if you want a nice stash of leftovers in the fridge or freezer. Serve with warm crusty bread and salad and be sure you’ve got plenty of hot sauce available so people can add more heat to their plate if they wish.


Cooking spray

1 spray(s)

Cooked chicken sausage

3 oz, chopped


1 large, chopped


1 rib(s), medium, stalk, chopped

Green bell pepper

1 small, chopped

Cayenne pepper

¼ tsp, or to taste

Dried thyme

½ tsp

Table salt

1 tsp

Black pepper

½ tsp, ground


2 clove(s), minced

Cooked boneless skinless chicken breast

2 cup(s), chopped

Canned tomatoes

28 oz, whole, plum, peeled with juice

Fat free chicken broth

2 cup(s)

Uncooked white rice

1 cup(s), long-grain


4 tsp, sliced


  1. Coat a large, nonstick saucepan with cooking spray. Over high heat, sauté sausage until crispy on edges. Add onion, celery, and green pepper; sauté until tender.
  2. Reduce heat and stir in cayenne, thyme, salt, pepper, and garlic; sauté until garlic is fragrant.
  3. Stir in chicken, tomatoes, broth, and rice. Bring to a simmer, cover, and let cook until rice is tender, about 20 minutes. Top each serving with 1 tsp of sliced scallion.
  4. Serving size: about 1 1/4 cups