Total Time
51 min
10 min
41 min
Take a culinary trip to the bayou with this light take on a Louisiana classic. There are many versions of this spicy Creole dish—using various combinations of meats—but this one marries shrimp, chicken, and turkey kielbasa sausage. If you prefer a thicker jambalaya, you can make a quick cornstarch slurry using equal parts water and cornstarch and mix with the jambalaya as it thickens without disturbing the flavor. You can incorporate cayenne pepper, ground red pepper, or even diced jalapeños to increase the heat of the dish. If you’d prefer a different shellfish option, crawfish is another popular choice for jambalaya.


Uncooked boneless skinless chicken breast(s)

½ pound(s), cut into 1⁄4-inch slices

Uncooked shrimp

½ pound(s), large, peeled and deveined

Cajun seasoning

2 tsp

Olive oil

1 Tbsp

Uncooked onion(s)

1 medium, chopped

Green pepper(s)

1 medium, seeded and diced

Sweet red pepper(s)

1 medium, seeded and diced

Uncooked celery

1 rib(s), medium, diced


2 medium clove(s), minced

Uncooked white rice

1 cup(s), long-grained

Reduced-sodium chicken broth

4 cup(s)

Canned diced tomatoes

14½ oz

Dried thyme

¼ tsp


½ pound(s), smoked turkey variety, cut into 1⁄4-inch-thick slices


  1. Sprinkle the chicken and shrimp with the Cajun seasoning. Heat the oil in a large nonstick deep skillet over medium-high heat. Add the chicken and shrimp and cook, stirring occasionally, until the chicken is browned and the shrimp is just opaque in the center, about 4 minutes; transfer to a bowl.
  2. Add the onion, bell peppers, celery, and garlic to the skillet. Cook over medium heat, stirring frequently, until tender, about 8 minutes. Stir in the rice; cook 1 minute. Add the broth, tomatoes, and thyme; bring to a boil. Reduce the heat, and simmer, covered, until the rice is tender, about 20 minutes. Add the chicken, shrimp, and kielbasa; cook until heated through, about 3 minutes. Yields 1 1/2 cups per serving.