Chicken and Sausage Jambalaya by Holly Clegg

By admin
November 07, 2013

Check out this easy one-dish crock pot dinner from Holly’s Cooking KITCHEN 101: Secrets to Cooking Confidence with Cooking Basics plus 150 Healthy Recipes. This recipe is great to usher in the fall season, satisfies hearty appetites and appeals to all ages.

Chicken and Sausage Jambalaya

Makes 8 (1 1/2 cup) servings


1 pound boneless, skinless chicken breast, cut into chunks

1/2 pound reduced-fat sausage, sliced

1 cup chopped celery

1 large onion, chopped

1 green pepper, seeded and chopped

1 teaspoon minced garlic

1/2 teaspoon dried thyme leaves

1 (14-ounce) can diced tomatoes

2 cups fat-free chicken broth

2 tablespoons tomato paste

Salt and pepper to taste

2 cups instant brown rice

1/2 cup chopped green onions


1. In 3 1/2-6-quart slow cooker, insert plastic liner if desired and place chicken and sausage in pot. Add remaining ingredients except brown rice and green onions.
2. Cook on LOW 2 1/2 hours. Turn to HIGH and stir in rice and green onions. Cover, and cook 30 minutes more or until rice is tender and liquid absorbed.

Food Facts

Calories 220 Calories from Fat 13% Fat 3g Saturated Fat 1g Cholesterol 46mg Sodium 652mg Carbohydrates 28g Dietary Fiber 3g Total Sugars 6g Protein 19g, Dietary Exchanges: 1 1/2 starch, 1 vegetable, 2 1/2 lean meat.

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