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

6 servings

Calories per Serving: 438

Course: Main Dish

Cuisine: Creole

Adjust quantity:

6 servings

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3.5 from 2 votes

Prep Time: 5 mins

Cook Time: 20 mins

Total Time: 25 mins

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.

Ingredients

• 2 cups water
• 10 oz Rotel tomatoes and green chilies
• 15.5 oz black beans, drained and rinsed
• 1 cup cooked chicken, chopped
• 1 chopped and sautéed onion
• 8 oz box jambalaya rice mix
• 13 oz turkey kielbasa, cooked and cut in half lengthwise then cut into ½" slices
• 1 chopped and sautéed green bell pepper, chopped

Instructions

• Chop and sauté the onion and pepper.
• Bring water and Rotel tomatoes and green chilies to a boil in a large pot.
• Add 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 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

Calories: 438kcal | Carbohydrates: 52g | Protein: 25g | Fat: 13g | Sodium: 1129mg | Fiber: 8g | Sugar: 4g | Net Carbs: 44g

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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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