Sausage and Chicken Jambalaya

Sausage and Chicken Jambalaya
Bowl of sausage and chicken jambalaya
Yield: 8 servings
  • 1 Tablespoon vegetable oil
  • 1 cup onion, scrubbed with clean vegetable brush under running water, diced
  • 1 cup celery, scrubbed with clean vegetable brush under running water, diced
  • 2 bell peppers, scrubbed with clean vegetable brush under running water, seeded and diced
  • 3 garlic cloves, minced
  • 2 links Andouille sausage (½ pound), cut into 1/4-inch slices
  • 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
  • 1 (15 ounce) can diced or crushed tomatoes, no salt added
  • 1 ½ cups uncooked brown rice
  • 2 Tablespoons Cajun seasoning
  • 2 bay leaves
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 2 ¼ cups reduced sodium chicken broth
  • Salt and pepper to taste


  1. Wash hands with soap and water.
  2. In a large nonstick skillet, pot or a Dutch oven, heat oil over medium-high heat. Add onion, peppers and celery and sauté for 5 minutes, or until soft. Add the garlic and cook for one more minute.
  3. Add the sausage and chicken and cook for 5 minutes, until browned and no longer pink.
  4. Stir in crushed tomatoes, rice, Cajun seasoning, bay leaves, oregano, thyme, and chicken broth. Bring to a boil and reduce to a simmer. Cover and simmer for 1 hour, stirring occasionally until the rice is cooked and almost all of the liquid is absorbed.
  5. Discard bay leaves and season with salt and pepper, if desired.
  6. Store leftovers in a sealed container in the refrigerator for up to four days.

Nutrition Information:

  • Calories 300
  • Total Fat 8g
  • Saturated Fat 2g
  • Cholesterol 60mg
  • Sodium 560mg
  • Total Carbohydrates 34g
  • Fiber 3g
  • Total Sugars 4g, includes 0g Added Sugars
  • Protein 22g
  • Vitamin D 0%
  • Calcium 4%
  • Iron 10%
  • Potassium 10%