Chicken & Chicken Jambalaya
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The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.
Get ready for a flavor-packed dinner with this fun twist on classic jambalaya! Swap out whole chicken pieces for ground chicken, and trade pork for mouthwatering pre-cooked Cajun-style chicken sausage. These speedy proteins will have you dancing in the kitchen with minimal prep and maximum taste!
I recommend Tony Chachere’s Creole seasoning blend in this recipe, which contains salt. Be sure to use Heinen’s low sodium chicken culinary stock and skip seasoning with salt, or wait until the very end and add to taste.
Why You’ll Love this Recipe:
- Jambalaya can be quite time consuming and intimidating to make, but this recipe does it in about 40 minutes and uses two types of chicken instead of the traditional chicken and pork.
- You’ll be surprised how this recipe includes only a handful of fresh ingredients and several pantry staples you’ll likely have on hand.
Chicken & Chicken Jambalaya
Cook time: 30min Prep time: 10min Total time: 40min
Servings: 4
Ingredients
- 1 ½ Tbsp. Heinen’s olive oil, divided
- 1 package Bilinski’s Cajun-style chicken sausage, sliced ½-inch thick
- 1 lb. Gerber’s CARE Certified ground dark meat chicken
- 1 cup diced green bell pepper
- ¾ cup diced celery
- ¾ cup diced onion
- 1 Tbsp. minced garlic
- 2-3 tsp. Tony Chachere’s Creole seasoning, or to taste
- 1 tsp. Heinen’s dried thyme
- 1 tsp. Heinen’s dried oregano
- A few dashes Heinen’s cayenne pepper, optional
- 14.5 oz can Heinen’s organic fire roasted diced tomatoes
- 2 cups Heinen’s low sodium chicken culinary stock
- 1 cup Heinen’s long grain white rice
- 1 Heinen's bay leaf
- ¼ cup thinly sliced green onions
Instructions
- Heat ½ Tbsp. of the oil in a large, deep nonstick skillet (with lid) over medium heat. Add sliced chicken sausage and sauté until lightly golden brown on both sides, about 5 minutes total. Remove from pan and set aside.
- Add remaining Tbsp. oil to the pan, followed by the ground chicken. Sauté until nearly cooked through, using a wooden spoon to break into small pieces.
- Stir in the bell pepper, celery and onion; sauté for 10 minutes, stirring often, or until vegetables are tender.
- Add garlic, seasonings, canned tomatoes, stock, rice and bay leaf; stir well and bring to a boil. Reduce to a simmer over low heat and cover. Cook for 20 minutes. Remove from heat and allow to stand 5 minutes, covered.
- Remove bay leaf. Fold in cooked chicken sausage and green onions.
