Jammin’ Jambalaya


  • 2 teaspoons olive oil
  • 1 medium onion, chopped
  • 1 medium green bell pepper, chopped
  • 1 cup frozen okra cut, thawed
  • 1 14.5-ounce can stewed tomatoes, undrained
  • 12 ounces chicken breast, cut into strips (tenders)
  • 12 ounces fully cooked Cajun-style andouille sausage or smoked turkey sausage
  • 1 teaspoon Cajun seasoning
  • 2 cups cooked brown rice
  • 1/4 cup Hidden Valley Original Ranch Light Dressing

Heat one teaspoon of olive oil in skillet over medium-high heat until sizzling hot.

Add onion, bell pepper and okra; cook and stir until crisply tender.

Remove and set aside.

Add the other teaspoon of oil and heat; add chicken tenders and stir-fry about five minutes until lightly browned.

Return vegetables to skillet with chicken and stir in sausage and Cajun seasoning; bring to a boil.

Reduce heat; simmer about five minutes, stirring occasionally.

Stir in rice and dressing; continue cooking until liquid is almost absorbed and rice is thoroughly heated.

Tip: The next day, wrap leftover jambalaya in a whole wheat or veggie tortilla for a special brown bag lunch.

Yield: Makes 4 (2 cup) servings

Prep Time: 10 minutes

Cooking Time: 15 minutes

Courtesy of Family Features


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