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Quick Chicken and Sausage Jambalaya

Quick Chicken and Sausage Jambalaya Recipe

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Prep/Cook Time: 25 Minutes
Servings: 6
Average Rating: Star Star Star Star Star

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2 teaspoons olive oil
1/4 cup water
1 medium onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
2 ribs of celery, sliced
4 cloves garlic, minced
1 teaspoon dried thyme
1 can (14.5 ounces)
1 can (8 ounces) tomato sauce
1 1/4 cups 10-minute cook brown rice (uncooked)


  1. Cut chicken into 2-inch pieces. Cut sausage into 1/4-inch thick rounds.
  2. In a large deep skillet, over medium heat, heat olive oil. Add chicken and sausage; cook stirring occasionally until well-browned and chicken is cooked. Remove from pan and set aside.
  3. In the same pan, add 1/4 cup water, onion, bell peppers, celery, garlic and thyme. Stir over medium heat, loosening browned bits from pan, cooking until vegetables are softened, about 5 minutes.
  4. Stir in broth and tomato sauce. Bring to a boil. Add rice. Cover, reduce heat and cook 10 minutes or until rice is done. (Add additional water in 1/4 cup increments if needed until rice is cooked). Return chicken and sausage to pan. Cover and heat through, about 3 minutes.


  • Serving Size 360g

  • Servings Per Recipe 6

  • Amount Per Serving (* % of Daily Value)

  • Calories 320

  • Total Fat 11g (17%)

  • Saturated Fat 2g (13%)

  • Trans Fat 0g

  • Cholesterol 105mg (35%)

  • Sodium 590mg (25%)

  • Total Carbohydrate 23g (8%)

  • Dietary Fiber 3g

  • Sugars 4g

  • Protein 34g

  • Vitamin A 25%

  • Vitamin C 80%

  • Calcium 4%

  • Iron 15%

  • * Percent of Daily Values are based on a 2,000 calorie diet.

    ** This is a representation of the nutrition label. The actual nutrition label may vary slightly.



asia - new church, VA 10/9/2012 3:05:38 PM
i want the recipe

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