Photo of Chicken jambalaya by WW

Chicken jambalaya

SmartPoints® value per serving
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 when feeding a tailgate or Mardi Gras crowd. Make it in advance and reheat before your guests arrive. Serve with warm crusty bread and salad and be sure you’ve got plenty of hot available so people can add more heat to their plate if they wish.


Cooking spray

1 spray(s)

Cooked chicken sausage(s)

3 oz, chopped

Uncooked onion(s)

1 large, chopped

Uncooked celery

1 rib(s), medium, stalk, chopped

Green pepper(s)

1 small, chopped

Cayenne pepper

¼ tsp, or to taste

Dried thyme

½ tsp

Table salt

1 tsp

Black pepper

½ tsp, ground

Garlic clove(s)

2 medium clove(s), minced

Cooked boneless skinless chicken breast(s)

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


  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. Yields about 1 1/4 cups per serving.