Easy Jambalaya with Rice

Recipe

Soup, Chili & Stew
Easy Jambalaya with Rice

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3.47 out of 5 stars
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15 ratings

Recipe Data

12
Servings
10min
Prep
30min
Total

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    Description

    You can make jambalaya in two steps using only one pan. This recipe is proof.

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    Servings and Ingredients

    Ingredients
    Serves 12
    QuantityIngredientAdd
    2 tbsp.Hy-Vee canola oil
    1(14 oz) pkg Bar S smoked sausage, cut into 1/4-inch rounds
    2celery stalks, diced
    1green bell pepper, seeded and diced
    1red bell pepper, seeded and diced
    1yellow onion, diced
    2(10 oz each) cans Hy-Vee chunk chicken breast, drained and flaked
    2(14.5 oz each) cans Hy-Vee 30%-less-sodium chicken broth
    1(15 oz) can Hy-Vee black beans, rinsed and drained
    1(14.5 oz) can Hy-Vee diced tomatoes
    1 tbsp.Cajun seasoning
    4 c.Minute white rice, uncooked

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      Directions

      1. In a large stockpot, heat oil over medium-high heat. Add sausage, celery, peppers and onion and sauté until vegetables are soft and sausage is warmed through, about 5 minutes.

      2. Stir in chicken, broth, black beans, tomatoes and seasoning; bring to a boil. Add rice and stir to combine. Reduce heat to medium-low, cover, and let simmer for 5 minutes. Remove cover, stir, and continue to simmer until the rice has absorbed the liquid and is tender, about 3 to 5 minutes more.

      Nutrition facts

      Servings

      360 Calories per serving

      Amounts Per Serving

      • Total Fat: 13g
      • Cholesterol: 55mg
      • Sodium: 1010mg
      • Total Carbohydrates: 40g
      • Protein: 20g

      Daily Values

      0%
      Vitamin A 15%
      0%
      Vitamin C 40%
      0%
      Iron 15%
      0%
      Calcium 4%