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Jumpin’ Jambalaya

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Course: Dinner
Cook Time: 1 hour
Servings: 4


  • 14 oz. low fat turkey kielbasa
  • 1 lb. boneless, skinless chicken bread
  • Nonstick cooking spray
  • 1 medium celery stalk (chopped)
  • 2 small onions (chopped)
  • 4 cloves garlic (chopped)
  • 1 small bunch green onions (chopped)
  • 1 medium green bell pepper (chopped)
  • 14 oz. can of diced tomatoes, no salt added
  • cups uncooked brown rice
  • 4 cups water
  • 2 cubes low-sodium chicken bouillon
  • 1 bay leaf
  • 1 1/2 tsp. cayenne pepper
  • 3 Tbsp. parsley (finely chopped)


  • Wash chicken and pat dry. Cut the chicken breast and kielbasa into 1-inch chunks.
  • Spray a medium-sized pan with nonstick cooking spray.
  • Brown the sausage and chicken over medium heat and remove from the pan.
  • Add next 6 ingredients to the same pot and cook over medium heat for 10 minutes.
  • Put the cooked meat back in the pot; add the rice, water, chicken bouillon cubes, bay leaf, and cayenne pepper.
  • Bring to a boil.
  • Cover, reduce heat, and let simmer for about 50 minutes* or until the water is evaporated.
  • Stir in parsley and serve warm. *Instant brown rice will take less time.
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