Chicken Jambalaya with Rice

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 367.1
  • Total Fat: 10.9 g
  • Cholesterol: 67.5 mg
  • Sodium: 1,328.6 mg
  • Total Carbs: 44.4 g
  • Dietary Fiber: 3.3 g
  • Protein: 25.7 g

View full nutritional breakdown of Chicken Jambalaya with Rice calories by ingredient


Introduction

This recipe is easy to make, low in fat and calories and it tastes Uh-mazing! Goes great with cornbread. This recipe is easy to make, low in fat and calories and it tastes Uh-mazing! Goes great with cornbread.
Number of Servings: 8

Ingredients

    1 tbsp canola oil
    16 oz boneless, skinless chicken breast, cubed and cooked
    2 tbsp. light stick margarine
    1 c. yellow onions, chopped
    3/4 c. green bell pepper, chopped
    1 c. celery, sliced
    2 15 oz. cans diced tomatoes
    2 c. prepared chicken bouillon
    1 tsp. fresh garlic, minced
    1.5 tsp. basil
    1 tsp. Louisiana hot sauce
    1 tsp. salt
    .5 tsp Pepper, black
    1 bay leaf
    13 oz turkey polska kielbaska, sliced
    1 10 oz package frozen okra, thawed
    6 c. cooked long grain white rice (Prepare 3 c. regular dry rice)

Tips

-Can substitute shrimp for the chicken.
-Can add rice (1-2 cups) to the stew instead of serving the stew over rice.


Directions

Cube and saute chicken in a stock pot over med-high heat with canola oil. Remove. Melt margarine in pot and saute minced garlic, onion, celery and green pepper over med-high til soft. Reduce to medium and add the tomatoes, 1 c. of the chicken bouillon and all seasonings. Return chicken and add kielbaska. Stir to combine. Add okra and stir gently to combine. Add extra broth, if desired. Bring to a boil, then reduce heat and simmer 10-30 minutes. Serve over 3/4 cup cooked white rice.

Serving Size: Recipe makes 8 servings