One-Pot Wonder

Jambalaya, a culinary staple in New Orleans, is our latest one-pot creation of healthy Southern comfort! Our Chicken Jambalaya is a nutrient-dense dish combining chicken, andouille sausage, and vegetables with a host of fiery flavors that tastes deliciously authentic. This meal is hearty, comforting, and perfect year-round–light enough for a cool summer night, yet it has enough depth to keep you warm in the middle of winter. We love that this recipe is sweet and spicy with a hint of smokiness and bursting with traditional Cajun flavors. Our recipe is filled with nutritious ingredients, like long grain brown rice which adds fiber, bell peppers and mushrooms that contain vitamins and antioxidants, and lean chicken which packs an abundance of protein, all simmered in a pot with spices to create this intensely savory dish. Our Chicken Jambalaya will jazz up any ordinary night when you’ve got the dinnertime blues. It’s comfort food with some kick!

Nutrient Booster: Bell Peppers

Red bell peppers are loaded with various vitamins and minerals. The bell pepper is well known for its antioxidant compounds. High in vitamin C and carotenoid pigments, the antioxidants in red bell peppers are responsible for protecting the body against the oxidative damage of free radicals. A diet rich in antioxidants has been shown to have numerous health benefits and may prevent diseases such as cancer, cardiovascular disease, diabetes and more. Bell peppers are a versatile vegetable that can be diced in salads, soups, and stews. They can be stuffed, grilled, or simply sliced for a fresh, nutritious, flavorful snack.

Perfect Pairs

Jambalaya is the perfect one-dish dinner, filled with so many nutrient-dense ingredients, that you won’t need much more to round out the meal. Corn bread is a quintessential staple of Southern food and pairs well with our Chicken Jambalaya. To make this delicious side, check out our healthy corn bread recipe. Our Roasted Brussels Sprouts also pair well with this jambalaya recipe. The South is known for its rich-flavored, decadent desserts as well, and what better way to end this traditional meal than with our Pecan Sweet Potato Pie.

While we love adding bell peppers to our Chicken Jambalaya, we also love stuffing our peppers with Jambalaya! A perfect way to serve leftovers in a perfectly portioned edible bowl!

Chicken Jambalaya

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 9 servings


  • 2 tablespoon olive oil
  • 1 1/2 pounds boneless, skinless chicken breast, cut into 1" cubes
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper, ground
  • 1 (12 ounce) package andouille chicken sausage, cut in 1/4" cubes
  • 1 cup onions, chopped
  • 1-2 cloves garlic, minced
  • 1 cup red bell peppers, chopped
  • 8 ounce crimini mushrooms, sliced
  • 2 teaspoon cajun seasoning
  • 2 cups tomato sauce, no salt added
  • 1/2 cup chicken broth, low sodium
  • 2 bay leaves
  • 6 cups long-grain brown rice, cooked
  • 1-2 scallions, finely chopped for garnish


  1. Place a dutch oven or large pot over medium heat, and heat 1 tablespoon olive oil in the pan. To prepare chicken, season with garlic powder, salt, and black pepper. Place the chicken into the pan, and sear each side for 2 minutes, or until golden brown. Remove the chicken from the pan and place it on a plate. Set aside.

  2. In the same pan, add the cubed andouille chicken sausage and cook until lightly brown. When done, add the sausage to the same plate as the chicken, and set aside.

  3. In the same pan, add the remaining olive oil, and saute the onions for 3-4 minutes, or until soft. Add garlic and saute until golden brown, then add bell peppers, mushrooms, and Cajun seasoning. With a wooden spoon, stir the vegetables for about 5-10 minutes, or until they caramelize. Add tomato sauce, chicken broth, bay leaves, chicken, and sausage. Combine all ingredients, and cook for another 20-25 minutes, stirring periodically. Note: chicken is done once the internal temperature reaches 165 F. After 20 minutes, add the cooked rice and stir to combine. Remove the pot from the heat and let stand, covered, for 5 minutes.

  4. To serve, remove the bay leaves, and top with scallions.

Recipe Notes

Nutrient Analysis:
Serving size: 1 1/3 cup: Calories: 360 calories, Fat: 9 grams, Saturated fat: 1.5 grams, Carbohydrates: 40 grams, Sugar: 5 grams, Sodium: 445 milligrams, Fiber: 5 grams, Protein: 30 grams, Cholesterol: 75 milligrams

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