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Nutrition Facts
Serving Size 479 g
(Approx. 6 Servings)
Amount Per Serving
Calories 370 Calories From Fat 70
% Daily Value*
Total Fat 7 g 11%
Saturated Fat 2 g 10%
Trans Fat 0.0 g
Cholesterol 55 mg 18%
Sodium 1290 mg 54%
Total Carbohydrate 50 g 17%
Dietary Fiber 3 g 12%
Sugars 5 g
Protein 25 g
Vitamin A 15% Iron 15%
Vitamin C 50% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Chicken and Sausage Jambalaya
Prep Time
15 minutes
Cook Time
35 minutes
Total Time
50 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

1 Lb boneless skinless chicken breast, 1 inch cubes
1 Andouille sausage link, sliced into 1/8-inch rounds
1 cup(s) green bell pepper, diced
1 cup(s) celery, diced
1 1/2 cup(s) yellow onion, diced
1 Tbsp garlic, minced
1 Tbsp H-E-B Texas Original Cajun Seasoning
1 1/2 cup(s) H-E-B White Rice
14 1/2 Oz H-E-B Diced Tomatoes, drained
1 Tbsp Louisiana Hot Sauce
2 Tbsp Worcestershire sauce
2 cup(s) H-E-B Chicken Broth
1 Tbsp Italian parsley, finely chopped
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Instructions

1
Place a large, heavy bottom pot over medium-high heat. Add andouille sausage and cook 2 to 3 minutes or until lightly browned then add cubed chicken and cook until no pink is visible on chicken pieces.
2
Add onion, garlic, bell pepper and celery along with Cajun seasoning and cook 3 to 4 minutes until softened and translucent.
3
Add in rice and stir to coat then add hot sauce, Worcestershire, diced tomatoes, and chicken broth and bring to a simmer.
4
Cover and reduce heat to low and cook 16 to 20 minutes or until liquid is absorbed. Remove from heat and stir in parsley. Serve immediately.

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