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
  • 1 small onion, chopped
  • 1 g 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
  • 1 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:

940 calories

Dietary restrictions:

Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Alcohol Free

Daily value:

47%

Servings:

2
  • Fat 114g 175%
  • Carbs 120g 40%
  • Saturated 44g 220%
  • Fiber 7g 30%
  • Trans 1g
  • Sugars 17g
  • Protein 91g 183%
  • Cholesterol 344mg 115%
  • Sodium 2,913mg 121%
  • Calcium 218mg 22%
  • Magnesium 187mg 47%
  • Potassium 2,079mg 59%
  • Iron 9mg 48%
  • Zinc 7mg 46%
  • Phosphorus 952mg 136%
  • Vitamin A 2,093IU 42%
  • Vitamin C 94mg 157%
  • Thiamin (B1) 1mg 60%
  • Riboflavin (B2) 1mg 49%
  • Niacin (B3) 37mg 184%
  • Vitamin B6 2mg 125%
  • Folic Acid (B9) 93µg 23%
  • Vitamin B12 2µg 36%
  • Vitamin D 4µg 1%
  • Vitamin E 4mg 20%
  • Vitamin K 23µg 29%
  • Fatty acids, total monounsaturated 44g
  • Fatty acids, total polyunsaturated 15g
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