Low Sodium Chicken and Sausage Jambalaya
Savor the bold and comforting flavors of the South with this Low Sodium Chicken and Sausage Jambalaya! This heart-healthy spin on the classic Creole dish combines tender, bite-sized chicken breast, savory low-sodium chicken sausage, and a fragrant medley of onion, bell pepper, and celery. Simmered in a vibrant blend of no-salt-added diced tomatoes, aromatic spices, and long-grain white rice, this one-pot wonder achieves rich depth without overloading on sodium. Perfect for a crowd, this easy-to-make recipe is ready in just one hour and garnished with fresh parsley and green onions for a burst of flavor and color. Bite into this guilt-free jambalaya, where taste and health go hand in hand! Keywords: low sodium, jambalaya, chicken and sausage, healthy Creole recipes, one-pot meal.
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Recipe Information
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
Instructions
Cut the chicken breasts into bite-sized pieces and slice the chicken sausage into thin rounds.
In a large heavy-bottomed pot, heat the olive oil over medium heat.
Add the chicken pieces to the pot and cook until they are browned on all sides, about 5-7 minutes.
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.
In the same pot, add the diced onion, bell pepper, and celery. Sauté until the vegetables are softened, about 5 minutes.
Stir in the garlic and cook for an additional minute until fragrant.
Add the diced tomatoes, chicken broth, rice, paprika, thyme, black pepper, cayenne pepper, and bay leaves to the pot. Stir well to combine.
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.
Remove the bay leaves. Stir in the sliced green onions and chopped parsley.
Fluff the jambalaya with a fork, serve hot and enjoy!
Nutrition Facts
Calories |
2225 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.6 g | 97% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 626 mg | 209% | |
| Sodium | 3252 mg | 141% | |
| Total Carbohydrate | 138.6 g | 50% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 25.4 g | ||
| Protein | 231.5 g | 463% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 436 mg | 34% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 4604 mg | 98% | |
*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.
