Chicken and Sausage Jambalaya

White bowl and fork with rice, black beans, sausage, tomatoes, and green chilies

Chicken and Sausage Jambalaya

Using chopped cooked chicken, onions, and peppers from the freezer along with a box mix puts Chicken and Sausage Jambalaya on the table in under 30 minutes.

Servings per Recipe: 6 servings

Calories per Serving: 438

Prep Time: 5

Cook Time: 20

Total Time: 25

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4 from 5 votes

Ingredients

2 cups water
10 ounces Rotel tomatoes and green chilies
15.5 ounces black beans
1 cup cooked chicken
1 onion
8 ounces box jambalaya rice mix
13 ounces turkey or beef kielbasa
1 green bell pepper

Instructions

Chop and sauté the 1 onion and 1 green bell pepper.
Slice 13 ounces turkey or beef kielbasa in half lengthwise, then chop into ½" pieces. Chop 1 cup cooked chicken.
Bring 2 cups water and 10 ounces Rotel tomatoes and green chilies (drained) to a boil in a large pot.
Drain and rinse 15.5 ounces black beans Add black beans, cooked chicken, sautéed onions and peppers, and 8 ounces box jambalaya rice mix to pot. Cover and return to a boil. Reduce heat and simmer covered for 20 minutes.
In a skillet, sauté the sliced kielbasa until browned. Drain off grease and add kielbasa slices to the rice mixture, stirring gently. Continue cooking until the 20 minutes is up and the rice is tender. Serve immediately.

Notes

Notes: To reduce the amount of fat, drain the kielbasa in a colander and rinse with hot water before adding to the rice.

If you have chopped and sautéed onion and pepper stocked in your freezer, use those to save time.

Nutrition