Go Back

Teresa's Tasty Jambalaya

Barbara
An easy to prepare meal chock full of colorful veggies. Healthy and delicious does exist!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 6 servings

Equipment

  • large skillet

Ingredients
  

  • 1 cup rice
  • 3 tbsp butter
  • 14.5 oz chicken broth
  • 2 tbsp Worcestershire sauce
  • 1 large boneless, skinless chicken breast
  • ¼ cup flour
  • 1 Polska Kielbasa sausage diced
  • 6 oz ham, diced
  • 1 medium onion, diced
  • 8 oz sliced mushrooms
  • 1 lb fresh asparagus, cut into 1 inch pieces, woody ends removed
  • ½ medium red bell pepper, diced
  • ½ medium green bell pepper, diced
  • 1 cup sweet kernal corn
  • 1 cup frozen peas & carrots
  • salt and pepper, to taste
  • 2 stalks green onion, sliced

Instructions
 

Prepare rice:

  • In a medium saucepan melt 1 tablespoon butter over medium heat.
  • Add rice and cook for 1-2 minutes.
  • Add chicken broth and worcestershire sauce. Stir to combine.
  • Bring to a boil. Once rice mixture comes to a boil, cover pan and reduce heat to low.
  • Cook for 20-25 minutes or until rice has absorbed all the liquid.

Prepare Jambalaya:

  • Cut chicken breast into ½ inch sized pieces. Season with salt and pepper.
  • Place seasoned chicken in a large plastic bag and add flour.
  • Seal the bag and toss to coat chicken completely with the flour. Shake off excess flour and set aside.
  • Melt 1 tablespoon butter over medium heat in a large skillet or wok.
  • Once butter is hot add flour coated chicken and cook until golden brown.
  • Remove chicken from the skillet and transfer to a plate; keep warm.
  • Add 1 tablespoon butter to the skillet and cook onion and mushrooms, until onions are translucent and mushrooms have released their liquid and begin to brown slightly along the edges.
  • Add diced ham and diced sausage to the skillet, and stir fry for 2-3 minutes to heat through.
  • Add asparagus and stir fry for another 2-3 minutes or until crisp tender.
  • Add diced red and green bell pepper and stir fry for another minute.
  • Add corn, peas and carrots. Stir fry until warmed through.
  • Add reserved cooked chicken and the cooked rice. Stir to combine all the ingredients and make sure everything is hot.
  • Serve garnished with a spinkle of fresh sliced scallions.
Keyword healthy, rice, vegetables