You are going to be shocked when you find that this recipe includes a boxed mix as an ingredient. I know, I know. When I look at a recipe and see the phrase “one box yellow cake mix” or “one packet chilli seasoning” I read no further. But this box mix is really just a rice base for your jambalaya. You could honestly use plain jasmine rice but I prefer this Zatarain’s New Orleans Style Jambalaya Mix. You can use pretty much whatever meat you want in this recipe. I recommend blackened chicken or shrimp, smoked turkey kielbasa, or andouille sausage. This is a super easy weeknight meal that definitely does not taste like it started with a boxed mix. Not only is the recipe super convenient, but each serving is just less than 500 calories.
Serve this jambalaya with Guigal Cotes du Rhône, a full bodied red wine with intense berry flavors. Cotes du Rhône is my go to wine for so many things. It is great for holiday meals and for your guests who may not be that into red wine. It is also amazing with spicy food. This variety of wine is actually divided into four levels. In a large wine store it can be hard to decipher the labels and figure out which bottles are unique. See this blog post for an explanation! If you find a white or rosé Cote du Rhône, buy it, it will be amazing.
1 box Zatarains Jambalaya Mix
1/2 tbsp olive oil
1 medium onion, chopped
1 green bell pepper, chopped
1 turkey kielbasa
1/2 cup water
6 oz cooked chicken breast, chopped
1 tbsp sriracha
6 oz reduced fat shredded cheddar cheese
In a medium saucepan, heat olive oil over medium heat. Sauté onion and bell pepper for 5 minutes. Add in the turkey kielbasa and sauté until slightly browned.
Into the sauce pan with the onion, bell pepper, and kielbasa, stir in the water and Zatarains boxed mix. Bring to a simmer and cover with a lid. Simmer 22 minutes until rice is cooked through.
Add in the cooked chicken breast and cook until heated through. Stir in the shredded cheese, sriracha. Add salt and pepper to taste.