All Recipes Lunch

How To Make Chicken Jambalaya


  • 3/4 pound boneless skinless chicken breasts, cubed
  • 3 cups reduced-sodium chicken broth
  • 1-1/2 cups uncooked brown rice
  • 4 ounces reduced-fat smoked turkey sausage, diced
  • 1/2 cup thinly sliced celery with leaves
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 2 to 3 teaspoons Cajun or Creole seasoning
  • 1 to 2 garlic cloves, minced
  • 1/8 teaspoon hot pepper sauce
  • 1 bay leaf
  • 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
  • Chopped green onions, optional


  • In a large skillet lightly coated with cooking spray, saute chicken for 2-3 minutes or until chicken is no longer pink. Stir in the next 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until heated through.
  • Stir in tomatoes; cover and simmer 10 minutes longer or until liquid is absorbed and rice is tender. Remove from the heat; let stand for 5 minutes. Discard bay leaf. Serve with green onions if desired.
Nutrition Facts

1 cup: 285 calories, 4g fat (1g saturated fat), 43mg cholesterol, 654mg sodium, 41g carbohydrate (4g sugars, 4g fiber), 21g protein.

Β Diabetic Exchanges:Β 2-1/2 starch, 2 lean meat.

Leave a Reply

Your email address will not be published. Required fields are marked *