Delicious Bites

Holly Clegg’s Chicken and Sausage Jambalaya

Chicken and Sausage Jambalaya

This crowd-pleasing jambalaya is a bountiful, true Louisiana meal with hearty chicken, sausage and rice all in one dish. For a short-cut, use rotisserie chicken. This recipe is from Holly Clegg’s Gulf Coast favorites Cookbook!

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Chicken and Sausage Jambalaya
  1. Coat a large nonstick pot with nonstick cooking spray and cook the sausage over medium heat, turning constantly, until browned.
  2. Add the onion, pepper, and garlic, and cook until tender, about 5–7 minutes, stirring continuously. Scrape brown bits from bottom of pan—this adds color to the jambalaya.
  3. Add the broth, rice, and chicken and bring to a boil. Lower heat, cover, and simmer until the liquid is absorbed and the rice is tender, about 25–30 minutes.
  4. Remove lid, stir in the hot sauce and green onions, and season to taste. Cover and continue cooking for 5 minutes.
Recipe Notes

Nutritional information per serving: Calories 212, Calories from fat (%) 6, Fat (g) 1, Saturated Fat (g) 0, Cholesterol (mg) 28, Sodium (mg) 659, Carbohydrate (g) 33, Dietary Fiber (g) 2, Sugars (g) 3, Protein (g) 16, Diabetic Exchanges: 2 starch, 2 very lean meat


TERRIFIC TIDBIT: Look for turkey sausage or leaner cuts.

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