Jumpin' Jambalaya
Ingredients
- Beef, flank steak80g
- Chicken, breast, boneless, skinless, raw450g
- Celery40g≈ 1 stalk
- Onions, white, raw300g
- Garlic, raw12g≈ 1.25 × 3 cloves
- Bell Peppers119g≈ 1 medium
- Tomatoes, canned, red, ripe, diced410g
- Rice, brown, long grain, unenriched, raw280g
- Water948g≈ 4 × 1 cup
- CHICKEN STOCK480g≈ 2 × 1 cup
- Bay Leaves0.6g≈ 1 leaf
- Cayenne Pepper1.8g≈ 1 teaspoon
- Parsley11.4g≈ 0.75 × 1/4 cup chopped
Estimated Cost
- Beef, flank steak (80g)—
- Chicken, breast, boneless, skinless, raw (450g)—
- Celery (40g)$0.18
- Onions, white, raw (300g)—
- Garlic, raw (12g)$0.32
- Bell Peppers (119g)$1.39
- Tomatoes, canned, red, ripe, diced (410g)—
- Rice, brown, long grain, unenriched, raw (280g)—
- Water (948g)—
- CHICKEN STOCK (480g)$0.84
- Bay Leaves (0.6g)$0.48
- Cayenne Pepper (1.8g)$0.07
- Parsley (11.4g)$0.49
* Cost estimate based on 7 of 13 ingredients.
Prices are estimates based on Kroger grocery store data, last updated June 2026. Actual prices may vary by location and retailer.
Instructions
- 1
1. Clean the chicken breast and pat it dry. Cut the kielbasa and chicken into 1-inch pieces.
- 2
2. Spray a medium pot with cooking spray and heat to medium. Brown the kielbasa and chicken pieces until cooked through (internal temperature of chicken should reach 165°F). Remove to a plate.
- 3
3. In the same pot, add the celery, onions, garlic, green onions, bell pepper, and diced tomatoes. Cook over medium heat for 10 minutes.
- 4
4. Return the kielbasa and chicken to the pot. Add the brown rice, water, bouillon cubes, bay leaf, and cayenne pepper. Bring to a boil.
- 5
5. Cover, reduce heat to low, and simmer for approximately 50 minutes until the liquid is fully absorbed.
- 6
6. Stir in the fresh parsley and serve hot.
Nutrition per serving
Based on 9 servings · USDA data
Nutrition calculated from USDA FoodData Central using ingredient quantities in grams.
Nutrition values are estimates based on USDA data and may vary.