If you’re looking for a healthier twist on jambalaya, look no further! I know chicken isn’t a traditional protein choice for jambalaya but I’m a big fan and I think you will be too! By using chicken and using less andouille sausage, it cuts back on the calories and fat. If you’re making this for kids, you can cut the Cajun seasoning in half to cut back on the spice.
- 1 lb boneless, skinless chicken breast, cut into bite size pieces
- 2 Tablespoons Cajun seasoning, divided
- 2 Tablespoons olive oil, divided
- 8 oz Andouille sausage, sliced into rounds
- ½ onion, diced
- 2 stalks celery, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 15 oz can crushed tomatoes
- 1 teaspoon dried oregano
- 2 cups chicken broth
- 1 cup rice
- Season the chicken pieces with 1 Tablespoon Cajun seasoning. Heat 1 Tablespoon olive oil in a large skillet over medium-high heat. Once heated, add the chicken to the pan and cook until browned on all sides. Transfer the chicken to a plate and cover.
- Add sausage to skillet and cook until browned. Transfer the sausage to the plate with the chicken and cover.
- Heat the remaining tablespoon of olive oil in the skillet. Add in the onion, celery, and bell peppers. Season with salt and pepper and saute until softened. Add in the garlic and cook for another minute.
- Stir in the crushed tomatoes, 1 tablespoon of Cajun seasoning, oregano, chicken broth, and rice. Bring the mixture to a boil and then reduce to simmer. Cover the pan and cook for 10 minutes stirring occasionally. Remove lid and cook for another 10-15 minutes or until rice has cooked and liquid has absorbed.
- Stir in the chicken and sausage and cook until everything is heated through. Stir well. Top with green onions if desired.
Nutrition per serving (6 servings total)
Calories: 354; Total Fat: 13.6 grams; Saturated fat: 3.6 grams; Cholesterol: 73 mg; Sodium: 1416 mg; Total carbohydrates: 34 grams; Dietary fiber: 5 grams; Sugar: 5.7 grams; Protein: 25.5 grams