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.
Recipe
Author
Hy-Vee Test Kitchen
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Description
You can make jambalaya in two steps using only one pan. This recipe is proof.
Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 2 tbsp. Hy-Vee canola oil | ||
| 1 (14 oz) pkg Bar S smoked sausage, cut into 1/4-inch rounds | ||
| 2 celery stalks, diced | ||
| 1 green bell pepper, seeded and diced | ||
| 1 red bell pepper, seeded and diced | ||
| 1 yellow 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 |
Things To Grab
Directions
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%