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Jambalaya Skillet

Quick, easy and delicious is how Norlene Razak describes her fantastic, full-flavored skillet supper. “It remains a real standby recipe for me,” writes the Kyle, Texas cook. “I can always turn out a tasty batch of it in a hurry for unexpected company, yet it's a little more special than many spur-of-the-minute meals.”
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings


  • 1/2 pound boneless skinless chicken breast, cubed
  • 2 tablespoons butter
  • 1 pound smoked kielbasa or Polish sausage, halved lengthwise and cut into 1/4-inch slices
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 1 cup chicken broth
  • 1 medium green pepper, diced
  • 1 medium onion, diced
  • 1-1/2 cups uncooked instant rice
  • 1/2 teaspoon salt, optional
  • 1/2 teaspoon hot pepper sauce


  • In a large skillet, cook the chicken in butter over medium heat until no longer pink. Add the kielbasa, tomatoes, broth, green pepper and onion; bring to a boil. Stir in the rice, salt if desired and hot pepper sauce. Remove from the heat; cover and let stand for 5 minutes.
Nutrition Facts
1 cup: 311 calories, 10g fat (4g saturated fat), 68mg cholesterol, 742mg sodium, 30g carbohydrate (6g sugars, 2g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.

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  • candacelee
    Mar 11, 2016

    I have been making this meal for a long time! Love it! I have been adding about 2 cups of cubed ham that I froze from leftover holiday ham.

  • katlaydee3
    Mar 7, 2011

    This is an excellent jambalaya recipe. I added the onions, pepper and sausage to the partially cooked chicken to brown them all for more flavor and color and then added the broth and tomatoes. Delicious!!

  • catweber
    Jun 1, 2010

    Quick and tasty. I use new orleans style sausage or hot beef links to spice it up

  • Colleen1734
    Jan 10, 2009

    No comment left