harvest jambalaya with sweet potatoes


1 tablespoon olive oil
8 oz. boneless, skinless chicken breasts, cut into 2 inch pieces
1/4 teaspoon salt
ground black pepper, to taste
2 links fully cooked andouille sausage (about 6 oz.), sliced 1/4-inch thick
1 cup diced onion
1 cup diced peeled sweet potato
1/2 cup diced celery
1/2 cup diced red bell pepper
1 cup long grain white rice
1 1/2 cups reduced-sodium chicken broth
1 can (14.5 oz.) no-salt added diced tomatoes
2 teaspoons cajun seasoning


  1. heat 1/2 of the oil in a large skillet over medium high heat.
  2. season chicken breast with salt and pepper and brown, about 2–3 minutes per side.
  3. add sausage to skillet and lightly brown.
  4. transfer to a plate when both are fully cooked.
  5. heat remaining oil in skillet over medium-high heat.
  6. add onion and sweet potato to skillet and sauté, stirring occasionally.
  7. add celery and bell pepper.
  8. cook until vegetables are tender, about 5 minutes.
  9. add rice and stir to coat rice with oil from pan, about 1 minute.
  10. add chicken broth, canned tomatoes, and cajun seasoning.
  11. stir to combine.
  12. bring mixture to a boil, cover, reduce heat, and simmer for 15–20 minutes or until rice is fully cooked.
  13. fold in chicken and sausage to cooked rice. heat through. serve while warm.

Nutrition (Per Serving)

serving size 2 cups
servings 4
calories 450
fat 11g
saturated fat 3g
cholesterol 55mg
sodium 860mg
carbohydrate 58g
fiber 5g
sugars 7g
protein 26g