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

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.