Makes 6 Jambalaya Servings

Prep time: 20 minutes Cook time: 30 min (stove top option)-4 hours (slow cooker option)

This jambalaya was a hit with my whole family!  This one dish meal is gluten-free, high-protein, and delicious and it will leave you completely satisfied!  1 jalapeno in the mix gives it some flavor, but not too much spice.  If you are concerned about the spice, you can always just leave it out!


4 Cloves minced garlic

½ White onion

1 jalapeno

1 Red or yellow bell pepper

2 zucchinis

4 Chicken sausages, sliced and pre-cooked (about ½ lb)

2 Chicken breasts, diced (about 1 lb)

Salt and pepper to taste

1 Tbsp olive oil

4 cups Chicken broth, divided

28 oz Diced tomatoes or 3 cups fresh cherry tomatoes, blended in food processor

1 ½ cups Uncooked Basmati Rice


  1. Place garlic, white onion, jalapeno, and bell pepper in a food processor and pulse 3-4 times.  This option can save tons of time!  You can alternatively just dice each item individually.
  2. Heat olive oil in a large skillet. Place diced chicken breast in the skillet and salt and pepper to taste.  Cook until no longer pink, stirring regularly, about 7-9 minutes.
  3. Add the sliced sausage to the skillet and cook until fragrant, 1-2 minutes.
  4. Add the chopped vegetables to the skillet and cook for 1-2 minutes longer until fragrant.

Slow cooker option:

Place chicken, sausage and vegetable mixture into slow cooker.  Add diced or fresh tomatoes and 1 cup of chicken broth.  Cook on High for 4 hours.  20 minutes before you serve, cook your basmati rice in the remaining 3 cups of chicken broth.  Bring broth to a boil, add rice, cover and let simmer for 20 minutes.  Serve jambalaya chicken mixture over rice.

Stove top option:  Place chicken, sausage, and vegetable mixture into a 6-8 quart stock pot.  Add diced or fresh tomatoes and 1 cup chicken broth.  Cook on medium-high for 30 minutes.  If it starts to boil, turn the temperature down slightly to simmer.  Meanwhile, bring remaining 3 cups of broth to a boil, add rice.  Turn down to medium low and cook covered for 20 minutes.  Serve jambalaya chicken mixture over rice.

Nutrition Information per Serving:

370 Calories, 8 g Fat, 42 g Carb, 3 g Fiber, 32 g Protein

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