chicken sausage jambalaya

 Sometimes I share with y'all my attempts at new recipes
And other times we discuss my tries at cooking techniques
Well, today, I'm sharing with you one of our staples.
This is on our weeknight rotation and Al raves every time.
It's quick, easy, and cheap!  
The whole meal costs about $10.

Here's one of our weeknight go-to's.  
Perfect way to spice up your Tuesday. 

Chicken Sausage Jambalaya
Serves:  4
Total time:  30 minutes


  1. In a medium sauce pan, stir together chicken stock, butter, and red beans and rice mix.  Stir until combined.  Heat to boiling.  Once boiling, cover and simmer for 25 minutes. 
  2. Meanwhile, heat a large skillet over medium heat.  Add sliced sausage and stir with a wooden spoon until heated through and slightly browned on edges. (Note: the brand of sausage I buy is already pre-cooked, so you just need to heat it up. If you have raw sausage, make sure to cook completely). 
  3. Remove sausage with a slotted spoon to a paper towel-lined plate. 
  4. Add olive oil to skillet (Note:  you might not need the full half-tablespoon of oil, depending on how much drippings your sausage left behind.  Since mine was chicken/turkey sausage it is pretty lean so I add oil).
  5. When oil is hot, add bell pepper and garlic and cook until softened, stirring with a wooden spoon, five minutes.
  6. Add sausage back to pepper and garlic skillet.  When rice is finished cooking, add to skillet and stir to combine.  Season with salt, pepper to taste (and hot sauce if you're like me). 

Calories:  395
Carbs:  46 g
Fat:  11 g
Protein:  25 g


{photos by me}
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