Jambalaya Rice
Prep Time
5 mins
Total Time
5 mins


Servings: 8
Calories: 221 kcal
  • 6 ounces bulk hot Italian sausage 2 links, casings removed
  • 2 stalks celery diced
  • 3/4 cup diced red bell pepper (1/2 small red bell pepper)
  • 3/4 cup diced yellow bell pepper (1/2 small yellow bell pepper)
  • 1/2 cup diced onion
  • 1 teaspoon minced garlic
  • 1-1/4 cups long grain white rice
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon cayenne pepper or to taste
  • 1 10-1/2 ounce can condensed cream of mushroom or cream of chicken soup
  • 2-1/4 cups low-sodium chicken broth
  1. Coat a 12" skillet with non-stick cooking spray and place over MEDIUM heat. Add Italian sausage and cook, breaking up with a spoon, until meat is browned and thoroughly cooked. Add celery, peppers, onion, and the garlic. Cook and stir for 4 to 5 minutes, or until vegetables have softened. Add rice, smoked paprika, thyme, oregano, and cayenne pepper; cook and stir 2 minutes more. Add soup and chicken broth. Bring just to boiling then reduce heat, cover and simmer for 20 minutes or until rice is tender.
Nutrition Facts
Jambalaya Rice
Amount Per Serving
Calories 221 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 3g19%
Cholesterol 16mg5%
Sodium 312mg14%
Carbohydrates 29g10%
Fiber 1g4%
Sugar 1g1%
Protein 7g14%
* Percent Daily Values are based on a 2000 calorie diet.