Sausage and Chicken Jambalaya Recipe

Name: Sausage and Chicken Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup Kraft Extra Virgin Olive Oil Italian Sun-Dried Tomato Dressing, divided; 1 lb. (450 g) boneless skinless chicken thighs, cut into bite-size pieces; 1/2 tsp. cayenne pepper; 2 stalks celery, chopped; 1 sweet red pepper, chopped; 1 onion, chopped; 1 can (28 fl oz/796 mL) diced tomatoes, undrained; 1/2 lb. (225 g) andouille sausage, sliced; 1 cup water; 1/2 cup long-grain white rice, uncooked

Servings: persons

1
Heat 1/4 cup dressing in large deep skillet or Dutch oven on medium heat.
2
Add chicken; cook 4 min., stirring frequently.
3
Stir in cayenne pepper; cook and stir 1 min.
4
Add celery, sweet peppers and onions; stir.
5
Cook 5 min., stirring occasionally.
6
Stir in tomatoes and sausage.
7
Simmer 15 min., stirring occasionally.
8
Add water and rice; stir.
9
Cover; simmer on medium-low heat 15 min.
10
or until rice is tender.

505

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 10 ingredients. The key ingredients include: 1/3 cup Kraft Extra Virgin Olive Oil Italian Sun-Dried Tomato Dressing, divided, 1 lb. (450 g) boneless skinless chicken thighs, cut into bite-size pieces, 1/2 tsp. cayenne pepper, 2 stalks celery, chopped, and more.

Yes, Sausage and Chicken 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.

That's it — enjoy your meal!

Sausage and Chicken Jambalaya

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions