GiGi's Jambalaya
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 219.2
- Total Fat: 4.8 g
- Cholesterol: 0.0 mg
- Sodium: 0.6 mg
- Total Carbs: 12.6 g
- Dietary Fiber: 0.4 g
- Protein: 23.4 g
View full nutritional breakdown of GiGi's Jambalaya calories by ingredient
Introduction
Edited Version! Edited Version!Number of Servings: 16
Ingredients
-
2-3 Large Onions
Bay Leaves
3lb. chicken breast
2- 14oz of Turkey Kielbasa
32 oz Chicken Broth
24 oz Rotel Tomatoes
4 Cups of Uncle Bens White Rice
Disposable Aluminum Pan
Tips
This dish is great with chopped peppers or shrimp!
Brown rice can be a substitute for this dish but the brown rice actually had more calories and carbs. I do highly recommend Uncle Bens for this dish. For some reason, it just does not taste the same with other brands.
THIS DISH IS ALSO A GREAT LEFTOVER MEAL!!!! I can take lunch all week with this batch! It does make a lot so feel free to share it!
Directions
Chop onions fine and saute in a skillet with bay leaves.
Cube the chicken into bite size pieces (chicken tenders work better, easier to cut)
Cut the kielbasa into pieces
Once the onions start to carmelize add the meat and cook till chicken is no longer pink.
While meat is cooking, add rice to your aluminum pan.
When meat is finished cooking add to your pan of rice.
Add the undrained can of Rotel Tomatoes and mix all together.
Add about 2-2.5 cups of chicken stock to prevent dryness and for the rice to puff up.
Cover the pan with aluminum foil and bake at 375 for about 2 hours. I usually check after the first hour and mix it up. If it looks like its starting to get dry, add more chicken stock. It varies how long you leave it in. Sometimes its 2 hours sometimes if I have more meat and rice (for parties) it can take up to 4.
Serving Size: makes 20-24- 1 cup servings
Cube the chicken into bite size pieces (chicken tenders work better, easier to cut)
Cut the kielbasa into pieces
Once the onions start to carmelize add the meat and cook till chicken is no longer pink.
While meat is cooking, add rice to your aluminum pan.
When meat is finished cooking add to your pan of rice.
Add the undrained can of Rotel Tomatoes and mix all together.
Add about 2-2.5 cups of chicken stock to prevent dryness and for the rice to puff up.
Cover the pan with aluminum foil and bake at 375 for about 2 hours. I usually check after the first hour and mix it up. If it looks like its starting to get dry, add more chicken stock. It varies how long you leave it in. Sometimes its 2 hours sometimes if I have more meat and rice (for parties) it can take up to 4.
Serving Size: makes 20-24- 1 cup servings