Chicken jambalaya
9
Points®
Total time: 55 min • Prep: 25 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Cooking spray
1 spray(s)
Cooked chicken sausage(s)
3 oz
Uncooked onion(s)
1 large
Celery
1 rib(s), medium
Green bell pepper(s)
1 small
Cayenne pepper
0.25 tsp
Dried thyme
0.5 tsp
Table salt
1 tsp
Black pepper
0.5 tsp
Garlic
2 medium clove(s)
Cooked boneless skinless chicken breast(s)
2 cup(s), chopped
Canned tomatoes
28 oz
Fat free chicken broth
2 cup(s)
Uncooked white rice
1 cup(s)
Uncooked scallion(s)
4 tsp
Instructions
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
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