Chicken Jambalaya

“This is a great easy chicken jambalaya recipe. It’s great to serve at parties and it reheats well after!” —Lynn Desjardins, Atkinson, New Hampshire

Chicken Jambalaya recipeTaste of Home
Servings Prep Time Cook Time
6servings 20minutes 1hour
Servings Prep Time
6servings 20minutes
Cook Time
1hour
Ingredients
Portions: servings
Units:
Ingredients
Portions: servings
Units:
Instructions
  1. 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.
  2. 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.
Recipe Notes

Editor's Note

The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.

Nutrition Facts

1 cup: 285 calories, 4g fat (1g saturated fat), 43mg cholesterol, 654mg sodium, 41g carbohydrate (4g sugars, 4g fibre), 21g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat.