Chicken and Sausage Jambalaya

Chicken and Sausage Jambalaya

Add something flavorful to your French cuisine night! Serve this chicken and sausage jambalaya dinner slow cooked to perfection.

Prep Time

15

Minutes

Total Time

8:30

Hrs:Mins

Makes

10

servings

2
large onions, chopped (2 cups)
1
large green bell pepper, chopped (1 1/2 cups)
2
medium stalks celery, chopped (1 cup)
2 1/2
pounds boneless, skinless chicken thighs
1
tablespoon Cajun seasoning
1
pound fully cooked Polish sausage links, cut into 1 1/2-inch pieces
1
can (28 ounces) diced tomatoes, undrained
1
can (14 ounces) chicken broth
1
package (14 ounces) instant long-grain rice
  1. Place onions, bell pepper and celery in 5- to 6-quart slow cooker. Top with chicken; sprinkle with Cajun seasoning. Top with sausage, tomatoes and broth.
  2. Cover and cook on low heat setting 8 to 10 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut.
  3. Gently stir uncooked rice into chicken mixture. Cover and cook on low heat setting about 15 minutes or until rice is tender. Jambalaya will hold on low heat setting up to 1 hour.
Makes 10 servings (1 1/2 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Ingredient Substitution
Andouille sausage, a spicy smoked sausage, is often used in Cajun cooking. It may be used as a substitute for the Polish sausage in this recipe.
Serving Suggestion
If you prefer more "heat," sprinkle red pepper sauce on this Cajun favorite just before serving. You can also top with fresh parsley for added color.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 525
    • (Calories from Fat 200),
  • Total Fat 22g
    • (Saturated Fat 8g,),
  • Cholesterol 95mg;
  • Sodium 830mg;
  • Total Carbohydrate 47g
    • (Dietary Fiber 2g,
  • Protein 35g;
Percent Daily Value*:
    Exchanges:
    • 3 Starch;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.