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Fast and Easy Jambalaya

From Betty's Soul Food Collection... Turn classic Cajun jambalaya into your very own specialty by adding a secret twist—leftover chicken from last night, just perfect for soaking up the tangy sauce.

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( 8 Ratings)

8 Ratings

5 Stars

4 Stars 50%

3 Stars 50%

2 Stars

1 Stars

Member Reviews ( 2 )

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Prep Time 40 min
Total Time 40 min
Servings 4

Ingredients

1/2: teaspoon lemon-pepper seasoning

1/2: teaspoon garlic powder

1 1/4: lb boneless skinless chicken breasts, cut into 1/2-inch cubes

3: tablespoons vegetable oil

1: cup chopped onions

1: package (12 oz) smoked Polish or kielbasa sausage, cut into 1/2-inch slices

1: jar (16 oz) Old El Paso® Thick 'n Chunky picante sauce (any variety)

1: can (14.5 oz) Italian-stewed tomatoes, undrained

1 1/4: cups Green Giant® Valley Fresh Steamers™ frozen sweet peas

2 2/3: cups hot cooked instant rice

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Directions

1 Sprinkle lemon-pepper seasoning and garlic powder over chicken cubes. In 12-inch skillet or 3-quart saucepan, heat oil over medium-high heat. Add chicken; cook 5 minutes, stirring frequently, until no longer pink in center.
2 Stir in onions and sausage; cook 5 minutes, stirring occasionally. Stir in picante sauce and tomatoes. Reduce heat to medium; cook 12 minutes, stirring occasionally.
3 Stir in peas; cook 5 to 7 minutes, stirring occasionally, until peas are tender. Serve over hot cooked rice.

EXPERT TIPS

Expert Tips

Jambalaya, a Creole classic, varies widely depending on the cook. Some say this dish got its name from the French word for ham (jambon), which was the main ingredient in many of the first jambalayas.

This recipe was created by Sharon Nank of Granger, IN and was a finalist in a national recipe contest.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 780
Calories from Fat: 350),

% Daily Value

Total Fat: 39g; 39%
(Saturated Fat 12g, 12% Trans Fat 1g 1% ),
Cholesterol: 135mg; 135%;
Sodium: 2340mg; 2340%;
Total Carbohydrate: 58g; 58%
(Dietary Fiber 5g 5% Sugars 15g 15% ),
Protein: 48g; 48%

% Daily Value*:

Vitamin A: 25%;
Vitamin C: 15%;
Calcium: 10%;
Iron: 25%;

Exchanges:

2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 5 High-Fat Meat; 0 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 2 of 2 Reviews View All

Posted 2/28/2010 9:46:57 AM REPORT ABUSE cwlyle said:

Rating:

I was skeptical that this recipe would really turn out as good as it was, because of the strange mix of ingredients. I was impressed, it was really good. If making it again I would probably add more peas and perhaps some shrimp.

This reply was: Helpful Inspiring

Posted 10/2/2009 9:47:34 PM REPORT ABUSE mamakrit said:

Rating:

This was pretty good. I really loved the blend of ingredients and so did my husband. The only reason I didn't give this recipe the full five stars is because the salsa flavor was a bit too strong for the likes of my kids. While it was something different and yummy, it wasn't a very kid-friendly recipe. They ended up eating something else, but my husband liked it so much there weren't any left overs. :)

This reply was: Helpful Inspiring