Chicken-Sausage Jambalaya

Photo: Oxmoor House

Yield: 6 servings (serving size: 1 1/2 cups)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 345
  • Calories from fat: 0.0%
  • Fat: 7.5g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 26g
  • Carbohydrate: 43.8g
  • Fiber: 3.6g
  • Cholesterol: 62mg
  • Iron: 0.0mg
  • Sodium: 722mg
  • Calcium: 0.0mg


  • 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


  1. 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.
  2. Combine sausage and next 5 ingredients in pan. Cook over medium-high heat until sausage is browned. Stir in chicken.
  3. 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.
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