Bayou Blast Jambalaya

Bayou Blast Jambalaya

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Ronda Krouch


I love southern food.


★★★★★ 1 vote

10 Min
35 Min


  • 1 Tbsp
    each flour and safflower oil
  • 1 c
    each chopped red onions and celery
  • 1
    red bell pepper, seeded and chopped
  • 2 tsp
    each chopped garlic, thyme
  • 1 tsp
    creole seasoning blend
  • 2 oz
    diced turkey kielbasa
  • 1 c
    low-sodium chicken broth
  • 1 can(s)
    14.5 oz peeled tomatoes w/ juice, chopped
  • 1 Tbsp
    tomato paste
  • 11/2 c
    chopped leftover roasted chicken
  • 2 c
    cooked rice
  • 2 Tbsp
    chopped fresh parsley

How to Make Bayou Blast Jambalaya


  1. In saucepot over medium heat, cook flour and safflower oil 5 min. or until golden brown, stirring occasionally.
  2. Add onions, celery and peppers. Cook 5 min. or until peppers are crisp-tender, stirring frequently. Add garlic, thyme and Creole seasoning blend. Cook 30 sec.
  3. Stir in diced kielbasa, chicken broth, tomatoes with juice and tomato paste. Increase heat to high and bring to a boil. Reduce heat to medium. Let simmer 10 min. Stir in chicken, rice and parsley. Cook 2 min. or until heated through.

Printable Recipe Card

About Bayou Blast Jambalaya

Course/Dish: Other Main Dishes
Other Tag: Healthy

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