Hearty Jambalaya

4.7
(108)
76 Reviews
6 Photos

Mel Miller of Perkins, Oklahoma shares this meaty and satisfying jambalaya.

By
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Published on August 3, 2021
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Prep Time:
25 mins
Cook Time:
10 mins
Total Time:
35 mins
Servings:
8
Yield:
8 servings

Ingredients

  • 1 pound fully cooked kielbasa or smoked Polish sausage, cut into 1/2-inch slices

  • 1 pound skinless, boneless chicken breast halves - cubed

  • 1 large onion, chopped

  • ½ cup chopped celery

  • ½ cup chopped green pepper

  • 4 garlic cloves, minced

  • 2 tablespoons butter

  • 1 (14.5 ounce) can diced tomatoes, undrained

  • 1 (6 ounce) can tomato paste

  • ½ teaspoon hot pepper sauce

  • ¼ teaspoon cayenne pepper

  • ⅛ teaspoon garlic powder

  • ⅛ teaspoon white pepper

  • ⅛ teaspoon pepper

  • ½ pound uncooked medium shrimp, peeled and deveined

  • 2 cups Hot cooked rice

Directions

  1. In a Dutch oven or large saucepan, saute the sausage, chicken, onion, celery, green pepper and garlic in butter until chicken is browned. Stir in the tomatoes, tomato paste and seasonings. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until chicken is no longer pink.

  2. Stir in shrimp; cover and simmer for 4 minutes or until shrimp turn pink. Serve over rice if desired; or cool, cover and freeze for up to 2 months.

Tips

Nutritional Analysis: 1 cup (prepared with turkey sausage and reduced-fat butter; calculated without rice) equals 220 calories, 6 g fat (3 g saturated fat), 101 mg cholesterol, 675 mg sodium, 16 g carbohydrate, 3 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1 starch.