Ragin' Cajun Jambalaya

A hearty chicken and rice dish made extraordinary with spicy, smoky flavors coming from the sausage and tomatoes.

Ragin' Cajun Jambalaya


  • 1 (16 ounce) package smoked sausage, cut into 1/2-inch thick slices
  • 1 pound boneless skinless chicken breasts, cut into strips
  • 1/2 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1 1/2 cups long-grain white rice, uncooked
  • 2 (10 ounce) cans Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
  • 2 (14 ounce) cans reduced-sodium chicken broth
  • 1 (8 ounce) can Hunt's® Tomato Sauce-No Salt Added


  1. Cook sausage and chicken in large saucepan over medium-high heat until chicken is no longer pink, stirring frequently.
  2. Remove chicken from saucepan; cover to keep warm.
  3. Add onion and garlic to same saucepan; cook for 3 minutes or until onion is crisp-tender, stirring frequently.
  4. Remove onion and garlic from saucepan and add to meat.
  5. Add rice to same saucepan; cook for 5 minutes or until light golden brown, stirring frequently.
  6. Return sausage and onion mixture to saucepan; mix well.
  7. Stir in undrained tomatoes, broth and tomato sauce; bring to a boil. Cover, reduce heat to low and simmer for 20 minutes or until rice is tender.
  8. Stir before serving.

Prep Time: 25 Min | Makes: 8 servings (1 1/2 cups each)

Nutrition information: Calories: 411

Recipe and photo credit (used with permission): ConAgra Foods

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