Chicken and Sausage Jiffy Jambalaya

Chicken and Sausage Jiffy Jambalaya

Leftover cooked chicken turns magically into another easy Southern favorite. This spicy dish can put a kick in your step. Serve over rice. Make your jambalaya spicier with pre-cooked chicken breasts straight from the freezer.

This recipe is featured in Holly Clegg's Too Hot in the Kitchen: Secrets to Sizzle at Any Age.


  • 4 ounces reduced-fat smoked sausage, diced
  • 1/2 pound cooked boneless, skinless chicken breasts, cut in strips or chunks
  • 1 1/4 cups salsa
  • 1/2 teaspoon dried thyme leaves
  • 1/2 cup chopped green onions


This recipe makes 2 servings.

  1. In large nonstick skillet, cook sausage over medium heat until done. Drain any excess grease.
  2. Add chicken, salsa and thyme.
  3. Bring to a boil, reduce heat, and add green onions, cooking 5 minutes longer.
  4. Serve over rice.

Baker’s Tip: Pick up frozen pre-cooked, grilled sliced chicken breast fillets for grilled flavor.

Nutritional Analysis (per serving)

  • 327 calories (20 % calories from fat)
  • 7 g fat
  • 2 g saturated fat
  • 116 mg cholesterol
  • 1152 mg sodium
  • 18 g carbohydrate
  • 1 g dietary fiber
  • 8 g sugars
  • 42 g protein
  • Dietary exchanges: 2 vegetable, 1/2 other carbohydrate, 5 lean meat