Chicken and Sausage Jambalaya Recipe

Name: Chicken and Sausage Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Smoked Sausage, Cut Into 1/4-inch Slices; 1 pound Chicken Breasts, Cut Into Bite-sized Pieces; 2 Tablespoons Butter; 2 Tablespoons Flour; 1 whole Yellow Onion, Diced; 2 cloves Garlic, Finely Minced; 3 stalks Celery, Diced; 1 whole Medium-sized Bell Pepper (red Or Green), Seeded, Cored And Diced; 1 teaspoon Dried Basil; 1/4 teaspoons Creole Or Cajun Seasoning; 1 can (10 Ounces) Rotel Tomatoes And Green Chilies; 1/2 teaspoons Sugar; 1- 1/2 cup Low Sodium Chicken Broth; 2 cups Hot, Steamed Rice

Servings: persons

1 pound Smoked Sausage, Cut Into 1/4-inch Slices
1 pound Chicken Breasts, Cut Into Bite-sized Pieces
2 Tablespoons Butter
2 Tablespoons Flour
1 whole Yellow Onion, Diced
2 cloves Garlic, Finely Minced
3 stalks Celery, Diced
1 whole Medium-sized Bell Pepper (red Or Green), Seeded, Cored And Diced
1 teaspoon Dried Basil
1/4 teaspoons Creole Or Cajun Seasoning
1 can (10 Ounces) Rotel Tomatoes And Green Chilies
1/2 teaspoons Sugar
1- 1/2 cup Low Sodium Chicken Broth
2 cups Hot, Steamed Rice

1
Just a tip: start cooking the rice while you prepare the rest of the jambalaya so it is ready to add in during the last step.
2
In a 4-6 quart pot, cook sausage and poultry over medium heat until cooked through and juices of the chicken run clear.
3
Drain the grease (you may only need to do this if you arent using a lean sausage), scrape the meat onto a plate and set aside.
4
Melt the butter in the same pot over medium heat.
5
Stir in the flour and cook over medium heat, stirring constantly, for one minute.
6
Add the vegetables, basil, the Creole (or Cajun) seasoning, the Rotel tomatoes and the sugar.
7
Stir well.
8
Simmer the mixture over low or medium-low heat for 15 to 20 minutes, stirring occasionally, until the vegetables are mostly tender (theyll continue to cook a few minutes longer in the next step).
9
At this point, add the sausage and chicken back to the pot, and cook 10 minutes, stirring occasionally.
10
Add the chicken broth and simmer 5 minutes longer.
11
Stir in the hot, steamed rice and simmer until you achieve your desired consistency.

692

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 pound Smoked Sausage, Cut Into 1/4-inch Slices, 1 pound Chicken Breasts, Cut Into Bite-sized Pieces, 2 Tablespoons Butter, 2 Tablespoons Flour, and more.

Yes, Chicken and Sausage Jambalaya falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken and Sausage Jambalaya

How did you like this recipe?

Frequently Asked Questions