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Chicken and Chicken Sausage Jambalaya

A hearty, spicy jambalaya sounds like a day spent in the kitchen, right? Think again: This chicken and chicken sausage jambalaya (from the new Healthier Southern Cooking by Dude That Cookz bloggers Eric and Shanna Jones) is a one-pot meal made with ingredients you likely already have.

“Swapping out the protein and replacing the usual white rice with brown rice means this meal is quick, easy and better for you,” they write. (Jambalaya is often made with pork-based sausage, like andouille.) “It’s filled with Creole flavors and even packs a little heat. Grab a few simple ingredients and the holy trinity—a simple blend of onions, bell peppers and celery—and you are good to go.”

Even better, you won’t need any sides—this is a one-and-done meal.

Reprinted with permission from Healthier Southern Cooking by Eric and Shanna Jones, Page Street Publishing Co. 2022.

6 servings

1 cup (200g) long-grain brown rice

1 pound (454g) boneless, skinless chicken breasts

1 teaspoon paprika

½ teaspoon ground thyme

13 ounces (364g) chicken sausage, thinly sliced

2 teaspoons (30ml) extra-virgin olive oil

1 tablespoon (9g) minced garlic

1 cup (160g) coarsely chopped red onion

½ cup (51g) coarsely chopped celery

1 cup (149g) coarsely chopped green bell pepper

2 cups (360g) fire-roasted diced tomatoes, drained

2 tablespoons (10g) Creole seasoning

1 teaspoon freshly ground black pepper

1 teaspoon dried basil

1 teaspoon garlic powder

1 teaspoon dried oregano

½ teaspoon white pepper

¼ teaspoon cayenne pepper