Chicken jambalaya
6
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
3 oz, chopped
Onion
1 large, chopped
Celery
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
Garlic
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
Scallions
4 tsp, sliced
