Go Back
Easy Chicken & Sausage Jambalaya

Easy Chicken & Sausage Jambalaya


  • 2 tsp canola oil
  • 6 ounces turkey andouille sausage cut into 1/4-inch slices
  • 1 small yellow onion chopped
  • 2 celery stalks chopped
  • 1 green bell pepper chopped (could also use red, yellow, or orange peppers)
  • 2 garlic cloves minced
  • 1 cup uncooked brown or wild rice
  • 1 cup water
  • 1/2 tsp red pepper flakes
  • dash of salt
  • 3-5 fresh thyme sprigs
  • 1 (14.5ocan fat-free lower-sodium chicken broth
  • 1 14.5ocan no-salt-added diced tomatoes, undrained (use fire-roasted for more spice
  • 1 cup shredded skinless boneless rotisserie chicken breast (could easily use 1-2 chicken breasts that have been baked or boiled, then shredded)


  1. Heat a stock pot over medium heat and add oil. Add the sausage and cook for 2-4 minutes or until sides of sausage have browned. Add celery, onion, pepper, and garlic and cook for 6 minutes, stirring frequently.
  2. Add rice and next 6 ingredients (through tomatoeand bring to a boil. Once boiling, cover, reduce heat, and simmer for 25-30 minutes or until rice is done.
  3. Remove thyme and discard sprigs. Add the shredded chicken and stir until heated through, cooking about 3-5 minutes.
  4. Serve warm and with crusty bread if desired.