Cajun Chicken Jambalaya

Our take on the spicy New Orleans favorite replaces sausage with fresh chicken and Canadian bacon but keeps the Cajun flavor.
  • Prep Time 10 minutes
  • Cook Time 45 minutes
  • Serves 4
  • Calories 395
  • Calories 395
  • Total Fat 13 g
  • Cholesterol 32 mg
  • Sodium 1179 mg
  • Total Carbohydrate 48 g
  • Protein 21 g
  • Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
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  • 6 Fresh Trimmed Chicken Breast Tenderloins
  • 1 teaspoon Cajun seasoning blend
  • 3 tablespoons vegetable oil
  • 1 large green bell pepper, chopped
  • 6 green onions, chopped
  • 3/4 cup celery, chopped
  • 1 cup long grain rice
  • 3 ounces Canadian bacon, diced
  • 1 cup salsa, medium
  • 1 can reduced-sodium chicken broth, 14-oz.

Cooking Instructions

  1. Cut chicken into 1-inch chunks. Sprinkle with Cajun seasoning.
  2. Heat oil in large nonstick skillet to medium-high. Cook chicken 8 minutes or until golden brown. Remove from skillet.
  3. In same skillet, cook green pepper, three-fourths of scallions and celery 5 minutes or until pepper is crisp-tender. Add uncooked rice to skillet and cook 1 minute.
  4. Return chicken to skillet. Stir in bacon, salsa and broth. Bring to a boil; reduce heat to low. Cover and simmer 25 minutes or until rice has absorbed liquid and chicken is done (internal temp 170°F).
  5. Remove from heat and let stand 5 minutes.  Sprinkle with remaining scallions before serving.
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