Low Fat Chicken Jambalaya

Good morning everyone!

Often times I look to my husband for meal inspiration simply by asking him, “Hey babe, what would you like for dinner this weekend?” He is definitely not shy about what he does and does not like to eat. And let’s just be honest, sometimes I sneak stuff that he doesn’t like into dishes because I’m still a fan of it (for example bell peppers and onions!). Anyways, today’s post comes from one of those conversations…without any further delay, here is my version of Jambalaya!

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3 tablespoons olive oil (divided)

4 chicken breasts (cut into bite sized cubes)

1 package of smoked chicken sausage cut into 1/4 inch slices (Cajun flavored sausage works well too)

2 cloves of garlic (minced)

1 diced onion

1 diced green bell pepper

3 diced stalks of celery 

1 28 ounce can of diced tomatoes 

1/4 teaspoon cayenne pepper (you can add more if you like more heat)

2 teaspoons Cajun seasoning 

1 teaspoon salt

1 teaspoon pepper

3 teaspoons Italian seasoning 

1 cup chicken broth

Prepared brown rice 


Start your brown rice in a separate pot on the stove. You’ll use this when plating your meal.

In a separate large stock pot, add 2 tablespoons of olive oil, and the garlic. Heat through. Add the chicken, cook through, then set aside in a large bowl. In the same pot, add the remaining tablespoon of olive oil and the vegetables. Cook until they are soft. When the vegetables are done, put the chicken back in the pot, along with all of the remaining ingredients. Bring it all to a boil, then reduce heat to a simmer and let it do it’s thing for about 25 minutes. 

To serve, use a bowl, place a small bed of rice in the bottom then add your steaming jambalaya to create a yummy bowl of goodness. Enjoy!


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