Chicken and Sausage Jambalaya
Chicken and Sausage Jambalaya is a classic Cajun dish...and it's perfect for a weeknight meal!
Servings: 6 servings
Calories: 605kcal
Ingredients
- 2 Tbsp olive oil
- 3 boneless skinless chicken breasts cubed into ¾”-1” pieces
- 1 13.5 oz. package Johnsonville andouille sausage, sliced
- 1 medium white onion diced
- 2 green bell peppers diced
- 2 stalks celery diced
- 1 10 oz. can diced tomatoes, drained
- 1½ Tbsp garlic minced
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper
- ¾ tsp salt
- ½ tsp black pepper
- 2 cups uncooked white rice
- 4 cups low-sodium chicken broth
- 2 tsp Worcestershire sauce
- 1 tsp hot pepper sauce
- {optional garnish} Green onions
Instructions
- Using large, deep skillet or a Dutch oven, add oil and place over medium-high heat. Once hot, add chicken and sausage. Cook for 9-10 minutes, stirring occasionally, or until chicken and sausage are lightly browned.
- Add onion, bell peppers, celery, tomatoes, garlic, onion powder, cayenne pepper, salt and pepper. Stir until well combined. Continue cooking for 8-10 more minutes, or until onions are tender. Drain any excess liquid from the skillet.
- Add rice and chicken stock; stir and bring mixture to a boil. Once boiling, reduce heat, cover and simmer for 15-18 minutes, or until stock has evaporated and rice is fully cooked. (Tip: Stir occasionally to prevent rice on bottom of skillet from burning.)
- Stir in the Worcestershire sauce and hot pepper sauce.
- {Optional} Garnish with chopped green onions before serving.
Nutrition
Calories: 605kcal | Carbohydrates: 59g | Protein: 33g | Fat: 26g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 1116mg | Potassium: 862mg | Fiber: 3g | Sugar: 4g | Vitamin A: 315IU | Vitamin C: 42mg | Calcium: 72mg | Iron: 3mg
