Chicken and Sausage Jambalaya

If you want to add more gluten free and dairy free recipes to your recipe box, Chicken and Sausage Jambalaya might be a recipe you should try. For $1.88 per serving, you get a main course that serves 8. One serving contains 640 calories, 27g of protein, and 31g of fat. It is brought to you by Pink When. It is a rather inexpensive recipe for fans of Creole food. 2169 people have made this recipe and would make it again. A mixture of salt, cayenne pepper, white pepper, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes. Overall, this recipe earns a good spoonacular score of 75%. If you like this recipe, take a look at these similar recipes: Chicken and Sausage Jambalaya, Chicken and Sausage Jambalaya, and Chicken and Sausage Jambalaya.

Servings: 8

Preparation duration: 40 minutes

Cooking duration: 35 minutes

 

Ingredients:

2 medium bell peppers, chopped

3 tsp cayenne pepper

1 cup green onions, chopped

1 tsp Oregano

1 tsp pepper

1 tsp red pepper

2 tsp salt

1 pound sausage, sliced

1 pound boneless skinless chicken breasts (cut in 1 inch cubes)

½ cup vegetable oil

6 cups water

2 large white onions, chopped

1 tsp white pepper

3 cups white rice

Equipment:

dutch oven

Cooking instruction summary:

Using a dutch oven, pour in the vegetable oil and warm it up over a medium heat. Pour in the chopped green onions, chopped white onions, chopped bell pepper, red pepper, and 2 tsp of the cayenne pepper. Saute the vegetables over medium heat for about 20 minutes.Add in the sliced sausage and continue to saute for about 10-12 minutes. Constantly stirring.While the veggies and sausage are cooking, sprinkle the salt, remaining tsp of cayenne, white pepper, and oregano over the chicken.Once the sausage has been cooked, add in the seasoned chicken breasts and cook for 8-10 minutes, constantly stirring.Pour the rice into the chicken and sausage mixture and stir to coat really well, for about 2 minutes.Turn the heat down to medium/low and then add the 6 cups of water, stir, and then cover for the remaining 30 to 35 minutes. Do not stir for 30 minutes. You may have to cook a little longer if you are using a brown rice in this recipe. Cook until all of the water is gone and the rice is fully cooked.Let stand for 5 minutes before serving.

 

Step by step:


1. Using a dutch oven, pour in the vegetable oil and warm it up over a medium heat.

2. Pour in the chopped green onions, chopped white onions, chopped bell pepper, red pepper, and 2 tsp of the cayenne pepper.

3. Saute the vegetables over medium heat for about 20 minutes.

4. Add in the sliced sausage and continue to saute for about 10-12 minutes. Constantly stirring.While the veggies and sausage are cooking, sprinkle the salt, remaining tsp of cayenne, white pepper, and oregano over the chicken.Once the sausage has been cooked, add in the seasoned chicken breasts and cook for 8-10 minutes, constantly stirring.

5. Pour the rice into the chicken and sausage mixture and stir to coat really well, for about 2 minutes.Turn the heat down to medium/low and then add the 6 cups of water, stir, and then cover for the remaining 30 to 35 minutes. Do not stir for 30 minutes. You may have to cook a little longer if you are using a brown rice in this recipe. Cook until all of the water is gone and the rice is fully cooked.

6. Let stand for 5 minutes before serving.


Nutrition Information:

Quickview
640k Calories
26g Protein
30g Total Fat
62g Carbs
14% Health Score
Limit These
Calories
640k
32%

Fat
30g
48%

  Saturated Fat
16g
104%

Carbohydrates
62g
21%

  Sugar
3g
4%

Cholesterol
77mg
26%

Sodium
1025mg
45%

Get Enough Of These
Protein
26g
53%

Vitamin C
45mg
55%

Vitamin B3
10mg
51%

Manganese
0.93mg
47%

Vitamin B6
0.87mg
44%

Selenium
29µg
41%

Vitamin K
33µg
31%

Phosphorus
301mg
30%

Vitamin A
1420IU
28%

Vitamin B5
2mg
20%

Vitamin B1
0.28mg
19%

Potassium
602mg
17%

Zinc
2mg
17%

Copper
0.27mg
14%

Magnesium
53mg
13%

Vitamin B2
0.21mg
13%

Fiber
2g
12%

Iron
1mg
11%

Vitamin E
1mg
11%

Vitamin B12
0.6µg
10%

Folate
38µg
10%

Calcium
57mg
6%

Vitamin D
0.79µg
5%

covered percent of daily need
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Food Trivia

The tomato is technically a fruit, not a vegetable. It was also the first genetically engineered whole product and went on the market in 1994. Since then, more than 50 other genetically engineered foods have been deemed safe by the FDA.

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A man entered his doctor's office with a cucumber up his nose, a carrot in his left ear and a banana stuck in his right ear. "Doc," he asked, "What's wrong with me?" "Simple," replied the doctor, "You aren't eating right."

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