Easy Chicken Jambalaya
Prep time:
10 minutes
Cook time:
5 to 6 hours on low or 2 1/2 to 3 hours on high, plus 45 minutes
Servings:
Makes 8 (1 1/4-cup) servings
Quick Tips
Prep Tip: Depending on the brand, the frozen mixture of onions, red peppers and green peppers may be called stir-fry vegetables or fajita blend vegetables. Also, if you can’t find jambalaya rice mix at your grocery store, substitute 1 1/4 cups instant brown rice plus 1 tablespoon Cajun/Creole seasoning.
For a change of pace: Stir 4 ounces frozen, ready-to-eat salad shrimp, completely thawed according to package directions, into the jambalaya mixture when it is done. Then, let it stand at room temperature for 10 minutes before serving.
Easy Chicken Jambalaya
This one-dish meal measures up to Louisiana’s finest. Colorful sweet peppers brighten a mix of sausage and chicken cooked with spicy rice.
Ingredients:
- 6 ounces reduced-fat, fully-cooked, smoked turkey sausage or reduced-fat, fully-cooked, smoked sausage made with turkey, pork and beef
- 1 pound boneless, skinless chicken thighs
- 1 package (16 oz.) frozen mixed onions, red peppers and green peppers
- 1 3/4 cups reduced-sodium chicken broth
- 1 can (14 1/2 oz.) diced tomatoes with jalapeño peppers or diced tomatoes with chile peppers
- 1/4 cup tomato paste
- 1 package (8 oz.) jambalaya rice mix
Directions:
- Lengthwise cut sausage in half. Cut each half into 1/2-inch-thick slices. Set aside.
- Cut chicken into 1 1/2- to 2-inch pieces. Set aside.
- Place frozen vegetables in 3 1/2- to 4-quart slow cooker.
- Place sausage and chicken pieces on top of vegetables.
- Stir broth, undrained tomatoes and tomato paste into mixture in slow cooker.
- Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
- Stir rice mix into mixture in slow cooker.
- Cover and cook on high-heat setting for 45 minutes more or until rice is tender. Stir. Ladle into bowls to serve.
Quick Tips
Prep Tip: Depending on the brand, the frozen mixture of onions, red peppers and green peppers may be called stir-fry vegetables or fajita blend vegetables. Also, if you can’t find jambalaya rice mix at your grocery store, substitute 1 1/4 cups instant brown rice plus 1 tablespoon Cajun/Creole seasoning.
For a change of pace: Stir 4 ounces frozen, ready-to-eat salad shrimp, completely thawed according to package directions, into the jambalaya mixture when it is done. Then, let it stand at room temperature for 10 minutes before serving.
Prep time:
10 minutes
Cook time:
5 to 6 hours on low or 2 1/2 to 3 hours on high, plus 45 minutes
Servings:
Makes 8 (1 1/4-cup) servings
Purdue University is an equal access/equal opportunity institution. This material was partially funded by USDA's Supplemental Nutrition Assistance Program - (SNAP) and USDA's Expanded Food and Nutrition Education Program - (EFNEP).
