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.

Nutrition Label

Recipe: Easy Chicken Jambalaya

easy as:

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

  1. Lengthwise cut sausage in half. Cut each half into 1/2-inch-thick slices. Set aside.
  1. Cut chicken into 1 1/2- to 2-inch pieces. Set aside.
  1. Place frozen vegetables in 3 1/2- to 4-quart slow cooker.
  1. Place sausage and chicken pieces on top of vegetables.
  1. Stir broth, undrained tomatoes and tomato paste into mixture in slow cooker.
  1. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
  1. Stir rice mix into mixture in slow cooker.
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