Chicken and Sausage Jambalaya
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¾cup long-grain rice
- 4ounces skinless, boneless chicken breasts
- 4ounces low-fat spicy chicken or turkey sausage
- 16ounces mixed whole red and green bell peppers, or 14 ounces chopped ready-cut peppers (4 cups)
- 8ounces whole onion or 7 ounces ready-cut (1⅔ cups)
- 2cloves garlic
- 2 or 3sprigs thyme (to make 1½ tablespoons chopped)
- ⅔cup no-salt-added tomato puree
- ⅓cup dry white wine
- 1cup no-salt-added chicken stock or broth
- ¼teaspoon hot pepper flakes
- ⅛teaspoon salt
- Freshly ground black pepper to taste
Nutritional analysis per serving (2 servings)
638 calories; 9 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 97 grams carbohydrates; 11 grams dietary fiber; 19 grams sugars; 37 grams protein; 850 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine rice and 1½ cups water in a heavy-bottomed pot; bring to a boil. Reduce heat and simmer, covered, until liquid has been absorbed (17 minutes total).
- Step 2
Wash and dry chicken and cut chicken into bite-size pieces. Slice sausage thin. Saute chicken and sausage in the sausage's own fat until chicken is brown on both sides; remove and set aside.
- Step 3
Chop whole peppers and onion.
- Step 4
Wipe out all but a thin coating of fat from the pot. Saute the peppers and onions until onions begin to soften.
- Step 5
Meanwhile, mince garlic and add to pot. Wash, dry and chop thyme.
- Step 6
When onion has softened, add the tomato puree, wine, chicken stock, hot pepper flakes and thyme along with chicken and sausage. Reduce heat to simmer, cover and continue to cook until flavors are completely blended, just a few minutes.
- Step 7
When rice is cooked, add to pot and stir in. Season with salt and pepper and serve with some crusty bread.
Private Notes
Comments
Not cooking the rice in the stock with the meat, vegetables, and seasoning is a great idea, if your goal is tasteless rice.
I add a bunch of spices. Cumin, garlic powder, onion powder, cayenne (lots of cayenne). And I add chile peppers to the onion pepper mixture. And chicken stock in addition to tomato sauce.
Modified this recipe. Used turkey breast and andouille sausage. Cumin seeds, chipotle powder, smoked paprika, and lots of garlic. Turned out awesome!
Salt and pepper the chicken; Brown the chicken and sausage, remove; Sauté onion celery pepper, pepper flakes ; Add the rice, then white wine, then tomato paste. Add salt as you go. One can fire roasted tomatoes, creole seasoning, thyme, bay leaf, msg, chicken stock Nestle the chicken and sausage back in, cover Check in ten minutes and add more water, stock, and/or salt; repeat
Not sure why they call this jambalaya. It doesn’t have much flavor. Had to add spice
We had leftover rice, leftover roast chicken, 16 oz of frozen bell pepper strips and the rest of the ingredients. While I’m certain that making a traditional jambalaya from scratch would yield awesome results, making it this way yields awesome weeknight results. This is a keeper,
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