Ingredients for Creole Style Chicken Sausage Jambalaya
- Boneless Skinless Chicken Breast
- Polska Kielbasa
- 1 Green Bell Pepper, chopped
- Yellow Onion
- Celery Ribs
- Garlic Cloves
- Scallion
- 1 (28 ounce) can Diced Tomatoes, undrained
- 3 cups Chicken Broth
- Long Grain Rice
- Worcestershire Sauce
- 2 Bay Leaves
- Dried Basil
- Dried Oregano
- Dried Sage
- Paprika
- Creole Seasoning
- Salt
- Cracked Black Pepper
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How to Make Creole Style Chicken Sausage Jambalaya
- In a large pot or Dutch oven, brown the sliced chicken sausage over medium-high heat. Remove sausage and set aside.
- Add the chopped onion, green bell pepper, and celery to the pot and cook until softened, about 5-7 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the tomato paste and cook for 1 minute, stirring constantly.
- Stir in the rice, diced tomatoes (undrained), chicken broth, Cajun seasoning, and bay leaves.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the rice is tender.
- Stir in the cooked chicken sausage. Cover and simmer for another 5 minutes to heat through.
- Remove from heat and let stand, covered, for 5 minutes before serving.
- Garnish with chopped green onions and parsley before serving. Serve hot with cornbread muffins and sweet tea!
Nutrition Information (Approximate per serving)
Sodium
65 g
Sugar
28g
Fat
24g
Carbs
15g
