Lighter Chicken Jambalaya


Cooking Instructor Bonnie Ward Strauss shares her Lighter Chicken Jambalaya recipe. For more information on Bonnie, CLICK HERE.


Seasoning mix – Combine in small bowl and set aside

  • 2 whole bay leaves
  • 1 tsp. cayenne pepper
  • 1 ½ tsp. salt
  • 1 tsp. white pepper
  • 1 tsp. thyme leaves
  • ¼ tsp. black pepper
  • ¼ tsp. rubbed sage


  • 1 - 2 tablespoons olive oil or butter
  • Optional ½ lb. (approx. 2 cups) diced Tasso (or other quality smoked ham)
  • ¾ lb. (about 2 cups) organic boneless chicken cut into bite-sized pieces
  • 1 cup chopped onions, in all
  • 1 cup chopped celery, in all
  • 1 cup chopped green bell peppers, in all
  • 1 tablespoon minced garlic
  • ½ cup canned low-sodium tomato sauce
  • 1 cup peeled and chopped tomatoes
  • 2 ½ cups organic low-sodium chicken stock
  • 1 ½ cup uncooked rice (preferably “converted” rice)


  1. Melt oil or butter in a 2-qt. sauce pan over high heat. Add the Tasso (if using) and cook about 3 minutes or until meat begins to brown. Stir often, scraping bottom well as not to scorch.
  2. Add chicken and cook about 3-5 minutes on medium heat or until chicken is brown. Stir often scraping pan bottom well.
  3. Stir in seasoning mix (do not inhale!) and the garlic, ½ cup each of the trinity (onions, celery, green bell peppers).
  4. Cook over medium heat about 5-8 minutes or until vegetables become tender. Stir frequently and scrape bottom of pan.
  5. Stir in tomato sauce and cook approximately 1 minute, constantly stirring.
  6. Stir in the tomatoes and the remaining trinity vegetables (onions, celery, green bell peppers).
  7. Remove from heat.
  8. Stir in stock and rice. Mix well.
  9. Pour mixture into an ungreased 8 X 8-inch baking dish.
  10. Bake uncovered in 350 degree oven until rice is tender but still a bit al dente (about 1 hour).
  11. Remove from oven. Stir well and remove Bay leaves. Top with chopped scallions and Italian parsley for color. Rest 5 minutes before serving.
  12. Enjoy!


This recipe is naturally gluten free!

If you like a meatier dish with more smoky flavor, ¾ lb. sliced Andouille or kielbasa sausage can be added along with the chicken.

To create a vegetarian version:

Use no meat and substitute vegetable broth (or stock) for the chicken stock. Sauté 1 tsp. of smoky paprika in fat just before adding the seasoning mix.