Creole Chicken and Sausage Jambalaya

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A slow-simmered hearty medley of chicken, Andouille sausage, tomatoes, peppers, celery, garlic, and thyme.

Chef Ken's Notes

Chef Arnone recommends serving Jambalaya over basmati rice.

Easy Prep

There are two easy ways to prepare this entrée:

  1. Heat the frozen, unopened pouch in a pot of boiling water for about 18 minutes, then cut a corner of the pouch and empty the contents into a bowl.
  2. Thaw the unopened pouch, empty the thawed contents into a pan, heat, and serve.

Nutrition Facts

  • Serving Size: 6 oz (170 g)
  • Servings Per Container: 2
  • Calories: 150
  • Calories from Fat: 70
  • Total Fat: 8 g
  • Cholesterol: 55 mg
  • Sodium: 530 mg
  • Total Carbohydrate: 6 g
  • Protein: 15 g