Chicken-Sausage Jambalaya

Oxmoor House
Chicken-Sausage JambalayaRecipe
Photo: Oxmoor House

6 servings (serving size: 1 1/2 cups)


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3/4 pound skinless, boneless chicken breast halves, cut into pieces
1/2 teaspoon black pepper
Olive oil-flavored cooking spray
1 teaspoon olive oil
10 ounce turkey breakfast sausage
2 1/2 cups chopped onion (about 2 large)
2 1/4 cups chopped celery (about 6 stalks)
1 3/4 cups sliced green onions (about 7)
1 cup chopped green bell pepper (about 1 large)
2 garlic cloves, minced
2 chicken-flavored bouillon cubes
3 1/3 cups hot water
3 tablespoons fat-free Italian dressing
1 1/4 cups uncooked long-grain rice


Sprinkle chicken with black pepper. Coat a Dutch oven with cooking spray; add oil. Place over medium-high heat until hot. Add chicken; sauté 3 minutes. Remove chicken; set aside.

Combine sausage and next 5 ingredients in pan. Cook over medium-high heat until sausage is browned. Stir in chicken.

Dissolve bouillon cubes in hot water; stir in dressing. Add to pan, and bring to a boil. Stir in rice. Cover, reduce heat, and simmer 20 minutes or until rice is tender and liquid is absorbed. Toss before serving.


Created date

April 2008

Nutritional Information

Calories 345
Caloriesfromfat 0.0 %
Fat 7.5 g
Satfat 1.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 26 g
Carbohydrate 43.8 g
Fiber 3.6 g
Cholesterol 62 mg
Iron 0.0 mg
Sodium 722 mg
Calcium 0.0 mg