Chicken Jambalaya

Author: 
Cooking for One or Two Cookbook
  • small onion, chopped
  • 1 Gram  arlic clove, minced
  • 1 Tablespoon  butter
  • 1/4 Pound  fully cooked smoked sausage, cut into 1/2-inch slices
  • 1/2 Cup  chicken broth
  • 1/2 Cup  canned diced tomatoes with juice
  • 1/4 Cup  chopped green pepper
  • bay leaf
  • 1/8 Teaspoon  dried thyme
  •   Dash cayenne
  • 1/4 Cup  uncooked long grain rice
  • 1/2 Cup  cubed cooked chicken breast
  • 1/4 Pound  uncooked medium shrimp, peeled and deveined
Find recipes for Chicken Jambalaya and other Course recipes. Get all the best recipes at . Recipe directions: In a skillet, saute onion and garlic in butter until crisp-tender. Add the sausage, broth, tomatoes, green pepper, bay leaf, thyme and cayenne. Bring to a boil; add rice. Reduce heat; cover and simmer for 15 minutes. Add chicken and shrimp; cook 5-10 minutes longer or until shrimp turn pink and rice is tender. Discard bay leaf before serving.

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Recipe Details

Preparation Time: 
10 minutes
Cooking Time: 
25 minutes
Total Time: 
35 minutes
Serves: 
2

Nutrition

Calories per serving:

803 calories

Dietary restrictions:

Daily value:

40%

Servings:

2
  • Fat 85g 131%
  • Carbs 116g 39%
  • Saturated 33g 167%
  • Fiber 10g 38%
  • Trans 1g
  • Sugars 20g
  • Monounsaturated 30g
  • Polyunsaturated 13g
  • Protein 98g 195%
  • Cholesterol 592mg 197%
  • Sodium 2,586mg 108%
  • Calcium 334mg 33%
  • Magnesium 209mg 52%
  • Potassium 2,478mg 71%
  • Iron 8mg 43%
  • Zinc 10mg 65%
  • Phosphorus 1,067mg 152%
  • Vitamin A 342µg 38%
  • Vitamin C 102mg 171%
  • Thiamin (B1) 2mg 143%
  • Riboflavin (B2) 1mg 47%
  • Niacin (B3) 20mg 100%
  • Vitamin B6 1mg 67%
  • Folic Acid (B9) 84µg 21%
  • Vitamin B12 2µg 36%
  • Vitamin D 4µg 1%
  • Vitamin E 5mg 25%
  • Vitamin K 23µg 28%
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