Easy Chicken Jambalaya | 10 Meals in an Hour | Freezer Cooking | Main Course Meat | Meal Planning | Chicken Recipe

It’s no secret that we LOVE quick & easy freezer meals around here, especially ones that use budget-friendly ingredients! Believe it or not, this tender, juicy, flavor-packed Chicken Jambalaya is a winner. It’s uses mostly basic ingredients, whips up in minutes, then goes straight from the freezer to the crockpot to the table, all while tasting like you spent hours slaving away in the kitchen!

To make it as part of a freezer cooking day, just split the sauce & chicken into multiple bags, then throw it right into the freezer–no cooking required!

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You can use any type of chicken but my family much prefers the boneless, skinless chicken thighs, which are a darker, juicier meat and also tend to be cheaper than the boneless skinless breasts.

Assemble the jambalaya ingredients: chicken, sausage, celery, tomatoes, peppers, onions, rice and seasonings.

Here is what you need:

14oz. kielbasa turkey sausage
2-3 lbs. skinless,boneless chicken thighs
2-4 tablespoons butter(for cooking day only for cooked rice)
2 green bell peppers, diced
1 small yellow onion, diced
4 stalks celery, chopped
2  10 oz. cans  Rotel diced tomatoes and green chilies
1 container vegetable or chicken stock
1 teaspoons cayenne pepper
1/2 teaspoon crushed red pepper flakes
salt and pepper to taste
1 cup rice or box of Zatarians Jambalaya Rice mix (for cooking day only)
 
Dice a green pepper into small chunks for this easy chicken jambalaya.  

Step 1: Dice green peppers and onion and set aside.

Chop the celery for your jambalaya.

Step 2: Chop celery and set aside.

Use kitchen shears to cut the raw chicken into small, diced chunks.

Step 3: Cut chicken into cubes; set aside.

Slice the sausage into small, bite-sized pieces to add flavor to your jambalaya.

Step 4: Slice sausage into bite size pieces; set aside.

In a large bowl mix the veggies, tomato and chicken stock.

Step 5: In a large bowl mix together: stock, Rotel diced tomatoes and green chilies, diced peppers, onions, celery, cayenne, and red pepper flakes.

Spoon the chicken, sausage and vegetables into freezer bags to store.

Step 6:Divide chicken and sausage into 2 gallon size freezer bags ( be sure to label bags first.) Divide sauce mixture over top chicken and sausage.

When ready to cook your jambalaya, add it to your crock pot after thawing it in the fridge.

Step 7: Thaw if frozen; cook in crockpot on low for 4-6 hours or high for 2-3 hours; until chicken is cooked. (Note-don’t worry if your chicken isn’t all the way thawed. It can also cook from frozen, it might just take a little longer.)

Serve this yummy and flavorful chicken jambalaya over rice!

Step 8: Once chicken is cooked, then cook rice according to package instructions ( I used a box of Zatarians Jambalaya Mix, instead of plain rice.) If using plain rice, add butter to rice and top with a large spoonful of Jambalaya and serve in bowls with your favorite hot sauce.

Chicken Jambalaya

This Louisiana classic is re-vamped for a more cost effective dish that is freezer friendly but still full of flavor!
Course Main Course
Cuisine Louisiana
Keyword Chicken Jambalaya
Prep Time 7 minutes
Cook Time 6 hours
Total Time 6 hours 7 minutes
Servings 6 people

Ingredients

  • 14 oz. kielbasa turkey sausage
  • 2-3 lbs. skinless boneless chicken thighs
  • 2-4 tablespoons butter for cooking day only
  • 2 green bell peppers diced
  • 1 small yellow onion diced
  • 4 stalks celery chopped
  • 2 10 oz. cans Rotel diced tomatoes and green chilies
  • 1 container vegetable or chicken stock
  • 1 teaspoons cayenne pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 1 cup rice or box of Zatarians Jambalaya Rice mix for cooking day only

Instructions

  1. Dice green peppers and onion and set aside.
  2. Chop celery and set aside.
  3. Cut chicken into cubes; set aside.
  4. Slice sausage into bite size pieces; set aside
  5. In a large bowl mix together: stock, Rotel diced tomatoes and green chilies, diced peppers, onions, celery, cayenne, and red pepper flakes.
  6. Divide chicken and sausage into 2 gallon size freezer bags ( be sure to label bags first.) Divide sauce mixture over top chicken and sausage.
  7. Thaw if frozen; cook in crockpot on low for 4-6 hours or high for 2-3 hours; until chicken is cooked. (Note-don't worry if your chicken isn't all the way thawed. It can also cook from frozen, it might just take a little longer.)
  8. Once chicken is cooked, then cook rice according to package instructions ( I used a box of Zatarians Jambalaya Mix, instead of plain rice.) If using plain rice, add butter to rice and  top with a large spoonful of Jambalaya and serve in bowls with your favorite hot sauce.

Easy Chicken Jambalaya: A Simple Freezer-to-Crockpot Recipe 

Ruth Soukup

Ruth Soukup - LIVING WELL SPENDING LESS. Practical solutions for everyday overwhelm. Food Made Simple, Life Etc., Home 101, Smart Money. Start organizing your whole life today!