Italian Jambalaya Recipe

Name: Italian Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Italian sausage, casings removed; 2 skinned and boned chicken breasts, coarsely chopped (about 1 lb.); 2 boneless center-cut pork chops, chopped (about 1 lb.); 1 (10-oz.) package frozen diced onion, red and green bell peppers, and celery; 3 garlic cloves, minced; 1 tablespoon dried Italian seasoning; 1 teaspoon salt; 1/2 teaspoon pepper; 2 (10-oz.) cans diced tomatoes and green chiles; 1 (6-oz.) can tomato paste; Hot cooked orzo or other pasta (about 8 oz., uncooked); Garnishes: thinly sliced green onions, shredded Parmesan cheese

Servings: persons

1 pound Italian sausage, casings removed
2 skinned and boned chicken breasts, coarsely chopped (about 1 lb.)
2 boneless center-cut pork chops, chopped (about 1 lb.)
1 (10-oz.) package frozen diced onion, red and green bell peppers, and celery
3 garlic cloves, minced
1 tablespoon dried Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
2 (10-oz.) cans diced tomatoes and green chiles
1 (6-oz.) can tomato paste
Hot cooked orzo or other pasta (about 8 oz., uncooked)
Garnishes: thinly sliced green onions, shredded Parmesan cheese

1
Brown Italian sausage in a Dutch oven over medium-high heat, stirring often, 5 minutes or until sausage crumbles and is no longer pink. Remove sausage from Dutch oven using a slotted spoon, reserving drippings in Dutch oven.
2
Cook chicken and pork in hot drippings in Dutch oven over medium-high heat, stirring often, 4 to 5 minutes or until browned on all sides. Add frozen onion mixture and next 4 ingredients, and saute 5 minutes. Stir in diced tomatoes and green chiles, tomato paste, 1/4 cup water, and Italian sausage; cover, reduce heat to low, and cook, stirring often, 20 minutes.
3
Stir hot cooked orzo into jambalaya just before serving, or serve over hot cooked pasta. Garnish, if desired.

337

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.

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

You need 12 ingredients. The key ingredients include: 1 pound Italian sausage, casings removed, 2 skinned and boned chicken breasts, coarsely chopped (about 1 lb.), 2 boneless center-cut pork chops, chopped (about 1 lb.), 1 (10-oz.) package frozen diced onion, red and green bell peppers, and celery, and more.

Yes, Italian Jambalaya falls under the Pasta & Noodles 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.

Italian Jambalaya

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