Chicken and Sausage Jambalaya

Put a little Cajun in your kitchen with this one-pot Sausage and Chicken Jambalaya, including the perfect blend of rice and spices. It’s ready to simmer in just 15 minutes!

Recipe by ChickenHelper

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Prep Time

15min

Total Time

55min

Servings

1 tablespoon vegetable oil
2 boneless skinless chicken breasts (about 1/2 lb), cut into 1/2-inch pieces
1/2 cup chopped onion
1 box Betty Crocker® Chicken Helper® jambalaya
1/2 lb cooked, smoked kielbasa, halved lengthwise, then cut into 1/4-inch-thick slices
2 cups Progresso® diced tomatoes (from 28-oz can), undrained
1/2 teaspoon dried thyme leaves
1/4 teaspoon garlic powder
1 dried bay leaf
2 cups hot water
1 1/2 cups frozen cut okra (from 1-lb bag)

In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken, onion and seasoning mix (from Chicken Helper box); cook 4 to 5 minutes, stirring constantly, until chicken is light golden brown.
Stir in sauce mix and uncooked rice (from Chicken Helper box) and all remaining ingredients except okra. Heat to boiling; cover and simmer 20 to 25 minutes, stirring occasionally, until rice is tender and most of liquid is absorbed. Stir in okra. Cover; cook 3 to 5 minutes, stirring occasionally, until okra is crisp-tender. Remove bay leaf.