Chicken and Sausage Jambalaya

Spice up boxed jambalaya with extra ingredients and taste while still saving time. Using chopped cooked chicken, onions, and peppers from the freezer and a box mix puts Chicken and Sausage Jambalaya on the table in less than 30 minutes.

⏲️ Time needed

This dish takes about 25-30 minutes. If you have chopped and sautéed onion and pepper stocked in your freezer, you can use those to save a few minutes.

🥘 Ingredients

• water
• Rotel tomatoes and green chilies
• black beans
• cooked chicken
• onion
• jambalaya rice mix
• turkey kielbasa
• green bell pepper

🌾 Adaptations for dietary restrictions

Most jambalaya rice mixes are gluten-free, but always check your labels.

📋 Instructions

Chop and sauté the onion and pepper.

Bring the water and Rotel tomatoes and green chilies to a boil in a large pot. Add the black beans, cooked chicken, sautéed onions and peppers, and rice mix. Cover and return to a boil. Reduce heat and simmer covered for 20 minutes.

In a skillet, sauté the sliced kielbasa until browned. Drain off grease and add the kielbasa slices to the rice mixture, stirring gently. Continue cooking until the 20 minutes is up and the rice is tender. Serve immediately.

💭 Tips

To reduce the amount of fat, drain the kielbasa in a colander and rinse with hot water before adding to the rice.

If you have chopped and sautéed onion and pepper stocked in your freezer, use those to save time. If your freezer stock is low, this is a good time to chop and sauté a few extra to restock while the rice is cooking since your sauté pan, cutting board, and knife have already been used for that purpose.

Recipe

Chicken and Sausage Jambalaya

4 from 5 votes

Using chopped cooked chicken, onions, and peppers from the freezer along with a box mix puts Chicken and Sausage Jambalaya on the table in under 30 minutes.

AuthorAuthor: Mary Ann

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Main Dish

Cuisine Creole

Servings 6 servings

Calories 438

Ingredients

  

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• 2 cups water
• 10 ounces Rotel tomatoes and green chilies
• 15.5 ounces black beans
• 1 cup cooked chicken
• 1 onion
• 8 ounces box jambalaya rice mix
• 13 ounces turkey or beef kielbasa
• 1 green bell pepper

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Instructions

• Chop and sauté the 1 onion and 1 green bell pepper.
• Slice 13 ounces turkey or beef kielbasa in half lengthwise, then chop into ½" pieces. Chop 1 cup cooked chicken.
• Bring 2 cups water and 10 ounces Rotel tomatoes and green chilies (drained) to a boil in a large pot.
• Drain and rinse 15.5 ounces black beans Add black beans, cooked chicken, sautéed onions and peppers, and 8 ounces box jambalaya rice mix to pot. Cover and return to a boil. Reduce heat and simmer covered for 20 minutes.
• In a skillet, sauté the sliced kielbasa until browned. Drain off grease and add kielbasa slices to the rice mixture, stirring gently. Continue cooking until the 20 minutes is up and the rice is tender. Serve immediately.

Notes

Notes: To reduce the amount of fat, drain the kielbasa in a colander and rinse with hot water before adding to the rice.

If you have chopped and sautéed onion and pepper stocked in your freezer, use those to save time.

Nutrition per serving

Calories: 438 calCarbohydrates: 52 gProtein: 25 gFat: 13 gSodium: 1129 mgFiber: 8 gSugar: 4 g

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🥗 Side dishes

I usually pair this with a simple salad or some green beans for an easy dinner.

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