Low Fat Chicken and Sausage Jambalaya

Discover the irresistible flavors of the South with this Low Fat Chicken and Sausage Jambalaya, a healthier twist on a classic Creole favorite. Packed with lean protein from boneless, skinless chicken breasts and turkey sausage, this one-pot wonder is a nutritious meal without sacrificing bold flavor. A colorful medley of sautéed veggies, including bell peppers, celery, and onions, is combined with aromatic spices like paprika, cayenne, and thyme for a dish that’s both wholesome and satisfying. Simmered with hearty long-grain brown rice and low-sodium chicken broth, this jambalaya is perfect for weeknight dinners or meal prep, offering hearty portions for six. Garnished with fresh parsley and green onions, it delivers all the comforting depth of traditional jambalaya with a fraction of the guilt. Ideal for those seeking flavorful, low-fat recipes without compromising on Cajun authenticity!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 pound boneless, skinless chicken breasts
• 12 ounces turkey sausage
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 celery stalks, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 14.5 ounces canned diced tomatoes
• 2 cups low-sodium chicken broth
• 1 cup uncooked long-grain brown rice
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 0.5 teaspoon cayenne pepper
• 1 bay leaf
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped
• 2 green onions, sliced

Directions

Step 1

Dice the chicken breast into bite-sized pieces and slice the turkey sausage into thin rounds.

Step 2

Heat the olive oil over medium-high heat in a large, heavy pot or Dutch oven.

Step 3

Add the chicken pieces and sausage slices to the pot. Cook until the chicken is browned on all sides and the sausage is lightly browned, about 5-7 minutes. Remove with a slotted spoon and set aside.

Step 4

In the same pot, add the chopped onion, diced celery, green bell pepper, and red bell pepper. Sauté until the vegetables are softened, about 5 minutes.

Step 5

Add the minced garlic to the pot and cook for an additional minute until fragrant.

Step 6

Stir in the canned diced tomatoes (with juice), chicken broth, and uncooked brown rice.

Step 7

Season the mixture with paprika, dried thyme, cayenne pepper, bay leaf, salt, and black pepper.

Step 8

Return the chicken and sausage to the pot, stir to combine.

Step 9

Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 35 minutes or until the rice is cooked and tender, stirring occasionally.

Step 10

Remove the bay leaf from the pot. Taste and adjust seasoning if necessary.

Step 11

Garnish with freshly chopped parsley and sliced green onions before serving.

Nutrition Facts

Serving size	(2506.2g)

Amount per serving	% Daily Value*
Calories	2668.7

Total Fat 102.2g	0%
Saturated Fat 26.5g	0%
Polyunsaturated Fat 4.8g
Cholesterol 631.9mg	0%
Sodium 5946.8mg	0%
Total Carbohydrate 213.2g	0%
Dietary Fiber 27.3g	0%
Total Sugars 34.8g
Protein 215.1g	0%

Vitamin D 4.5IU	0%
Calcium 486.9mg	0%
Iron 17.3mg	0%
Potassium 4527.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.9%

Protein: 32.7%

Carbs: 32.4%