Jacqueline’s Jambalaya Recipe

Jacqueline's Jambalaya

We have been all about trying as many different recipes as possible lately as a way to cook more meals at home.  This Jacqueline’s Jambalaya Recipe came about as we mixed several recipes together.  I have been having a hard time with different meats again so chicken, and chicken sausage have been some of my go-tos to get my protein in.  This recipe is packed with protein because it has chicken breast as well as one of my all-time favorites Trader Joe’s Jalapeño Chicken Sausage.  Jambalaya is also filled with a bunch of different veggies and TONS of flavor.  As always feel free to add more and different veggies to your liking as well as leave anything you don’t like out when you make it.

I hope that you enjoy this Jacqueline’s Jambalaya Recipe as much as I had fun putting this recipe together.

XOXO
Jacqueline

Jacqueline's Jambalaya
Rate this recipe
2 ratings

Yield: 8 Servings

Serving Size: 1 Cup

Jacqueline's Jambalaya

Ingredients

  • Nonstick Cooking Spray
  • 4 Tbsp Cajun Seasoning
  • 2 pounds boneless skinless chicken breasts cut into chunks
  • 1 package (5 links) Trader Joe’s Spicy Jalapeño chicken sausage cut into chunks
  • 2 Medium Uncooked Bell Peppers Diced
  • 1 Medium Uncooked Onion diced
  • 4 Medium Garlic Cloves
  • 1 1/2 cups Canned Chicken Broth
  • 1 14oz Can Diced Tomatoes
  • 4-5 Medium Jalapeño Peppers
  • 4 Cups Cooked White Rice

Instructions

  • Sprinkle Cajun seasoning over chicken in a large bowl and tossing until chicken is evenly coated. Spray a large nonstick pan with nonstick spray and heat to medium heat. Add chicken in batches to the pan to cook, stirring occasionally until browned, around 4 minutes per batch, after the chicken is cooked put chicken in a slow cooker, remember to spray the nonstick pan between batches.
  • Spray a nonstick pan with cooking spray and reduce heat to medium. Add the sausage, bell peppers, Jalapeño peppers, onion, and garlic and cook. Keep stirring until vegetables are crisp and tender, around 5 minutes. Add chicken broth and bring to a boil, make sure to scrape anything stuck to the bottom of the pan
  • Transfer sausage and vegetable mixture to a slow cooker. Stir in diced tomatoes. Cover and cook the entire mixture until the chicken is cooked through and the veggies are tender, 2-3 hours on high or 4-6 hours on low. Stir in the cooked rice before serving. You can always sprinkle each serving with freshly sliced jalapeño pepper.

Notes

The original recipe is taken from the WW App. I did not create this recipe but I added my own twist to it and just wanted to share my thoughts and experience with making this recipe.

https://www.jacquelineadan.com/food/jacquelines-jambalaya/

We tried the WW recipe from the WW app and made a few adjustments to adapt the tastes to our liking. If you are interested in trying the WW app here is a link for a free month.

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