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:

991 calories

Dietary restrictions:

High Fiber

Daily value:

50%

Servings:

2
  • Fat 53g 82%
  • Carbs 56g 19%
  • Saturated 20g 98%
  • Fiber 5g 21%
  • Trans 1g
  • Sugars 10g
  • Monounsaturated 19g
  • Polyunsaturated 9g
  • Protein 72g 145%
  • Cholesterol 368mg 123%
  • Sodium 1,366mg 57%
  • Calcium 188mg 19%
  • Magnesium 127mg 32%
  • Potassium 1,499mg 43%
  • Iron 5mg 26%
  • Zinc 6mg 38%
  • Phosphorus 731mg 104%
  • Vitamin A 198µg 22%
  • Vitamin C 51mg 85%
  • Thiamin (B1) 1mg 76%
  • Riboflavin (B2) 0mg 29%
  • Niacin (B3) 21mg 106%
  • Vitamin B6 1mg 64%
  • Folic Acid (B9) 46µg 11%
  • Vitamin B12 1µg 24%
  • Vitamin D 2µg 1%
  • Vitamin E 3mg 15%
  • Vitamin K 11µg 14%
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