Sausage And Chicken Jambalaya Stirfry Recipe

Name: Sausage And Chicken Jambalaya Stirfry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup uncooked rice (I used long-grain white); 1 teaspoon vegetable oil; 1/4 lb chicken tenders, cubed; 1/2 lb smoked Polish sausage, sliced (I used chorizo); 1 large onion, chopped; 1 green bell pepper; 1 red bell pepper (my own addition -- ); 1 teaspoon minced garlic; 1 (14 1/2 ounce) can diced tomatoes; 1/2 cup chicken broth; 1 tablespoon dried parsley flakes; 1/2 teaspoon dried thyme; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1/8 - 1/4 teaspoon ground red pepper

Servings: persons

1 cup uncooked rice (I used long-grain white)
1 teaspoon vegetable oil
1/4 lb chicken tenders, cubed
1/2 lb smoked Polish sausage, sliced (I used chorizo)
1 large onion, chopped
1 green bell pepper
1 red bell pepper (my own addition -- )
1 teaspoon minced garlic
1 (14 1/2 ounce) can diced tomatoes
1/2 cup chicken broth
1 tablespoon dried parsley flakes
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 - 1/4 teaspoon ground red pepper

1
Cook rice according to package directions.
2
Heat oil in large skillet over medium-high heat until hot.
3
Stirfry chicken 2 minutes, add sausage; stirfry chicken and sausage until brown. Remove from pan to separate bowl.
4
Add onion and bell peppers to skillet, reduce heat to low. Cover and cook 2 to 3 minutes, stirring once or twice. Add garlic, cook and stir, uncovered, 1 minute.
5
Add tomatoes, sausage, chicken, broth, parsley, thyme, salt, black pepper and red pepper, to pan. Bring to a boil, then reduce heat to medium-low. Simmer, uncovered, 5 minutes, or until most liquid has been absorbed.
6
Stir in rice and heat through.
7
NOTE : as stated in the intro, I made this more like a risotto, cooking the rice in the pan with the vegetables, and using more liquid. Probably took a bit longer, but turned out well :).

309

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1 cup uncooked rice (I used long-grain white), 1 teaspoon vegetable oil, 1/4 lb chicken tenders, cubed, 1/2 lb smoked Polish sausage, sliced (I used chorizo), and more.

Yes, Sausage And Chicken Jambalaya Stirfry 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 Stirfry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions