Low Sodium Chicken and Sausage Jambalaya

Enjoy the bold, comforting flavors of the South with this Low Sodium Chicken and Sausage Jambalaya—a heart-healthy twist on a classic Louisiana favorite! This recipe swaps traditional sausage for low sodium chicken sausage and uses no-salt-added diced tomatoes and broth, delivering all the savory, smoky goodness without the extra sodium. Juicy chicken, aromatic veggies like bell peppers, celery, and onions, and perfectly spiced long grain rice create a one-pot meal that’s hearty, satisfying, and full of Cajun flair. With a quick 15-minute prep time and easy-to-follow steps, this jambalaya is perfect for busy weeknights or weekend gatherings. Garnished with fresh parsley and green onions, it’s a vibrant, flavor-packed dish you’ll want to make again and again!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 pound boneless, skinless chicken breasts
• 12 ounces low sodium chicken sausage
• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 14.5 ounce can diced tomatoes, no salt added
• 3 cups low sodium chicken broth
• 1.5 cups long grain white rice
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 0.5 teaspoon black pepper
• 0.25 teaspoon cayenne pepper
• 2 bay leaves
• 2 green onions, sliced
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Cut the chicken breasts into bite-sized pieces and slice the chicken sausage into thin rounds.

Step 2

In a large heavy-bottomed pot, heat the olive oil over medium heat.

Step 3

Add the chicken pieces to the pot and cook until they are browned on all sides, about 5-7 minutes.

Step 4

Remove the chicken from the pot and set aside. Add the sausage to the pot and cook until it starts to brown, about 3-4 minutes. Remove and set aside with the chicken.

Step 5

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

Step 6

Stir in the garlic and cook for an additional minute until fragrant.

Step 7

Add the diced tomatoes, chicken broth, rice, paprika, thyme, black pepper, cayenne pepper, and bay leaves to the pot. Stir well to combine.

Step 8

Return the chicken and sausage to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes or until the rice is cooked and most of the liquid is absorbed.

Step 9

Remove the bay leaves. Stir in the sliced green onions and chopped parsley.

Step 10

Fluff the jambalaya with a fork, serve hot and enjoy!

Nutrition Facts

Serving size	(2715.3g)

Amount per serving	% Daily Value*
Calories	2225.1

Total Fat 75.6g	0%
Saturated Fat 17.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 625.7mg	0%
Sodium 3251.6mg	0%
Total Carbohydrate 138.6g	0%
Dietary Fiber 16.2g	0%
Total Sugars 25.4g
Protein 231.5g	0%

Vitamin D 4.5IU	0%
Calcium 435.9mg	0%
Iron 16.8mg	0%
Potassium 4604.0mg	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: 31.5%

Protein: 42.9%

Carbs: 25.7%