Clean-Out-The-Freezer Jambalaya Recipe

Name: Clean-Out-The-Freezer Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil or 2 tablespoons canola oil; 8 ounces andouille sausages, sliced 1/4-inch thick (about 1-1/2 cups); 1 cup cooked chicken (diced or shredded); 1 large green bell pepper, diced; 1 large vidalia onion, diced; 2 celery ribs, diced; 2 bay leaves; 1 teaspoon salt; 1 teaspoon dried basil; 1 teaspoon dried oregano; 1 teaspoon dried thyme; ¼ teaspoon cayenne pepper; ¼ teaspoon black pepper; 1 tablespoon pickled jalapeno pepper, diced (or you can use fresh); 4 garlic cloves, minced; 1 (14 ounce) can diced tomatoes; 2 ¾ cups low sodium chicken broth; 1 ½ cups arborio rice; 4 scallions, thinly sliced

Servings: persons

2 tablespoons vegetable oil or 2 tablespoons canola oil
8 ounces andouille sausages, sliced 1/4-inch thick (about 1-1/2 cups)
1 cup cooked chicken (diced or shredded)
1 large green bell pepper, diced
1 large vidalia onion, diced
2 celery ribs, diced
2 bay leaves
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
¼ teaspoon cayenne pepper
¼ teaspoon black pepper
1 tablespoon pickled jalapeno pepper, diced (or you can use fresh)
4 garlic cloves, minced
1 (14 ounce) can diced tomatoes
2 ¾ cups low sodium chicken broth
1 ½ cups arborio rice
4 scallions, thinly sliced

1
In a large Dutch oven, heat oil over medium heat.
2
Add sausage and brown for about 5 minutes, then add pepper, onion, celery, and bay leaves.
3
Saute until golden, then add chicken and saute for another 5 minutes.
4
Add seasonings, jalapeno, and garlic, and saute for an additional 4 minutes, stirring occasionally.
5
Stir in diced tomatoes and cook for another 2 minutes before adding broth.
6
Bring to a boil, then stir in rice.
7
Cover, reduce heat to a simmer, and cook for 20 minutes, or until rice is done.
8
Remove bay leaves and discard, then stir in scallions.

873

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 2 tablespoons vegetable oil or 2 tablespoons canola oil, 8 ounces andouille sausages, sliced 1/4-inch thick (about 1-1/2 cups), 1 cup cooked chicken (diced or shredded), 1 large green bell pepper, diced, and more.

Yes, Clean-Out-The-Freezer Jambalaya falls under the Soups & Stews 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.

That's it — enjoy your meal!

Clean-Out-The-Freezer Jambalaya

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions