Spicy Chicken Jambalaya
This rice dish has the traditional flavors of New Orleans with the green pepper, celery, and onion. The spicy chicken and the Andouille sausage add the subtle heat.
2 tablespoons olive or vegetable oil
1/2 pound smoked Andouille sausage
2 medium green peppers, finely chopped (about 2 cups)
1 cup sliced celery
1 cup coarsely chopped onion
2 1/2 cups long grain white rice
4 cans (14 ounces each) reduced sodium nonfat chicken broth
2 cans (28 ounces each) diced tomatoes
2 bay leaves
1 teaspoon salt
1 teaspoon coarse ground pepper
1 Gold'n Plump® Deli Rotisserie Chicken, meat removed and shredded (about 4 cups)
Heat oven to 375°F. Spray two half-steamer pans with nonstick cooking spray. Heat oil over medium-high heat in a stockpot. Add the Andouille sausage, green pepper, celery, and onion. Cook, 4 to 5 minutes, stirring occasionally until onion is softened and celery is bright green. Add the rice. Cook 1 to 2 minutes, stirring frequently, until rice is slightly toasted.
Stir in the broth, tomatoes, bay leaves, salt, and pepper. Bring to a boil. Stir in the chicken. Divide the rice mixture and liquid evenly between two half-steamer pans. Remove the bay leaves and place them on the top of the rice mixture in each pan. Cover with parchment and aluminum foil.
Bake 55 to 60 minutes or until the rice is tender and the liquid is absorbed. Remove the bay leaves. The mixture will be moist making it easy to hold in a steam table.
1 Gold'n Plump Deli Rotisserie Chicken yields about 4 cups shredded, sliced, or coarsely chopped chicken, skin and bones removed.
Any flavor of Gold’n Plump® Deli Rotisserie Chicken may be used.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
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Servings24
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Servings Description(1 cup)
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- PER SERVING
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Calories175
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Calories from Fat34%
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Total Fat7g
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Saturated Fat2g
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Total Carbohydrate20g
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Protein9g
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Sugars3g
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Cholesterol29mg
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Dietary Fiber2g
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Sodium567mg
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- DAILY VALUE
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Vitamin A7%
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Vitamin C14%
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Calcium3%
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Iron8%
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- DIETARY EXCHANGES
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Starch/Bread1
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Fat1
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Very Lean Meat1
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
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