Healthy Chicken Sausage Jambalaya Recipes

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CHICKEN AND SAUSAGE JAMBALAYA



Chicken and Sausage Jambalaya image

A big batch of this comforting Creole classic comes together in about an hour.

Provided by Southern Living Editors

Time 1h5m

Yield Serves 8

Number Of Ingredients 15

1 tablespoon canola oil
2 pounds boneless, skinless chicken thighs, cut into 1 ½-inch cubes
1 pound smoked sausage (such as Conecuh sausage), cut into 1-inch pieces
1 large white onion, chopped (about 2 cups)
1 large green bell pepper, chopped (about 1 ½ cups)
1 cup chopped celery (about 1 stalk)
3 garlic cloves, minced
2 bay leaves
1 tablespoon Creole seasoning
1 teaspoon dried thyme
1 teaspoon dried oregano
2 cups uncooked converted rice
3 cups chicken broth
2 (14.5 oz.) cans diced fire-roasted tomatoes
Sliced scallions (optional)

Steps:

  • Heat oil in a Dutch oven over medium-high. Add chicken and sausage, and cook, stirring constantly, until browned on all sides, 8 to 10 minutes. Remove with a slotted spoon to paper towels; blot with paper towels.
  • Add onion, bell pepper, celery, garlic, bay leaves, Creole seasoning, thyme, and oregano to hot drippings; cook over medium-high until vegetables are tender, 5 to 7 minutes. Stir in rice, and cook until fragrant, about 3 minutes. Stir in chicken broth, tomatoes, chicken, and sausage. Bring to a boil over high. Cover, reduce heat to medium, and simmer, stirring occasionally, until rice is tender, about 20 minutes. Garnish with sliced scallions, if desired.

CHICKEN SAUSAGE JAMBALAYA



Chicken Sausage Jambalaya image

Having a cousin who's a pork producer is a bonus when looking for great recipes. This slightly spicy entree turns out perfectly every time.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 4-6 servings.

Number Of Ingredients 14

1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 teaspoon salt, divided
3/4 teaspoon pepper, divided
1/4 teaspoon paprika
2 tablespoons vegetable oil
1 cup sliced green onion
1 cup sliced celery
1 cup sliced green pepper
1/2 cup sliced sweet red pepper
1/2 pound fully cooked smoked sausage, cut into 1/4-inch slices
1 cup uncooked long grain rice
1 garlic clove, minced
1/8 to 1/4 teaspoon cayenne pepper
2 cups chicken broth

Steps:

  • Sprinkle chicken with 1/2 teaspoon salt, 1/2 teaspoon pepper and paprika. In a large skillet, cook chicken in oil over medium-high heat until juices run clear. Remove chicken and set aside., In the same saucepan, saute the onions, celery and peppers over medium-high heat for 1 minute. Stir in the sausage, rice, garlic, cayenne, chicken and remaining salt and pepper. Add broth; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender and liquid is absorbed. Fluff with a fork.

Nutrition Facts :

HEALTHY CHICKEN & SAUSAGE JAMBALAYA



Healthy Chicken & Sausage Jambalaya image

This recipe is an Uncle Ben's recipe that has been modified to be lower in fat and calories. I've never made jambalaya before, but this looked good so I thought I'd give it a try. Much to my surprise, it was quick, easy, and very tasty. I used canned chicken in water, and some frozen turkey sausage links I found in the breakfast section of frozen foods. The green bell pepper flavor is quite strong, so you may prefer to use only half a pepper. If you are cooking for someone who dislikes veggies, the celery, onion, bell pepper can be pureed.

Provided by Bayoaksprincess

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

1 1/2 cups uncle ben's original converted rice, uncooked
1 tablespoon olive oil
1/2 lb chicken breast, in bite-sized pieces
1/2 lb smoked turkey sausage, sliced
2 garlic cloves, minced
1 medium onion, chopped
1 medium green bell pepper, chopped
3 stalks celery, chopped
3 cups low sodium chicken broth
2 tablespoons low-sodium cajun seasoning, divided
1 tablespoon Worcestershire sauce

Steps:

  • In a large lidded pot or dutch oven, heat oil on medium heat.
  • Add garlic, celery, green bell pepper, onion, 1 tbsp of the cajun seasoning, chicken, and sausage. Cook for about 5 minutes, until chicken is mostly cooked (or well-heated if you are using canned chicken).
  • Add rice and sauté for 1-2 minutes.
  • Add broth, Worcestershire sauce, and remaining 1 tbsp Cajun seasoning; bring to a boil.
  • Cover, reduce heat to simmer for 20 minutes.
  • Remove lid and let set for 5 minutes before serving.

Nutrition Facts : Calories 357.8, Fat 10.8, SaturatedFat 2.7, Cholesterol 49.2, Sodium 464.3, Carbohydrate 44.5, Fiber 2, Sugar 3.3, Protein 20.2

CHICKEN AND SAUSAGE JAMBALAYA



Chicken and Sausage Jambalaya image

Adapted from Cooking Light. You can use Andouille, Kielbasa, or Italian Sausage. My first time making this, I used a venison sausage.

Provided by KelBel

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 21

2 tablespoons canola oil
1 1/2 cups sausage, cut into slices
1 cup red bell pepper, finely chopped
1 cup green bell pepper, finely chopped
1 cup yellow bell pepper, finely chopped
3 cups onions, finely chopped
2 cups celery, finely chopped
2 bay leaves
2 1/2 cups chicken breasts, chopped
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 1/2 teaspoons jalapeno peppers, finely chopped
1/4 teaspoon black pepper
1/8 teaspoon red pepper
3 garlic cloves, minced
1 (15 ounce) can diced tomatoes (do not drain)
1 (15 ounce) can chicken broth
1 1/2 cups basmati rice
1 cup green onion, thinly sliced

Steps:

  • Heat oil in a large Dutch oven over medium-high heat. Add sausage; cook about 8 minutes, stirring occasionally.
  • Add bell pepper, onion, celery, and bay leaves; cook until vegetables are golden brown, stirring occasionally.
  • Add chicken and next 8 ingredients (through garlic); cook 4 minutes, stirring occasionally.
  • Add diced tomatoes and broth, and bring to a boil. Stir in rice.
  • Cover, reduce heat, and simmer 20 minutes. Discard bay leaves. Stir in green onions.

SAUSAGE CHICKEN JAMBALAYA



Sausage Chicken Jambalaya image

For anyone who enjoys entertaining, this jambalaya is the perfect one-pot meal to feed a crowd. It's comforting, spicy and easy to make.-Betty Benthin, Grass Valley, California

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 9 servings.

Number Of Ingredients 10

6 fully cooked spicy chicken sausage links (3 ounces each), cut into 1/2-inch slices
1/2 pound chicken tenderloins, cut into 1/2-inch slices
1 tablespoon olive oil
3 celery ribs, chopped
1 large onion, chopped
2-3/4 cups chicken broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1-1/2 cups uncooked long grain rice
1 teaspoon dried thyme
1 teaspoon Cajun seasoning

Steps:

  • In a large saucepan, saute sausage and chicken in oil for 5 minutes. Add celery and onion; saute 6-8 minutes longer or until vegetables are tender. Stir in the broth, tomatoes, rice, thyme and Cajun seasoning., Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Let stand for 5 minutes.

Nutrition Facts : Calories 259 calories, Fat 7g fat (2g saturated fat), Cholesterol 60mg cholesterol, Sodium 761mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges

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