This Creole classic is a heart warming dish sure to keep you warm and fill your belly on a cool fall evening. Try adding some seafood like shrimp or mussels.

This dish freezes well so make a double batch for another quick meal.

At 15g of protein and only 4 Weight Watchers points it makes a great family meal that everyone will love.

Chicken Jambalaya Recipe

By kimmy Published: October 1, 2014

  • Yield: 6 Servings
  • Prep: 20 mins
  • Cook: 35 mins
  • Ready In: 55 mins

Calories: 150 | Fat: 3g | Protein: 15g | Carbs: 15g | Fibre: 2g | WW Points: 4



  1. In a 3-quart pot, heat the oil over medium-high heat. Add the onion and garlic. Saute until the onion is tender, about 4 minutes. Add the chicken and cook, stirring, until the pieces are cooked through and lightly browned, about 6 minutes.
  2. Add the tomatoes and their juice, breaking them up with a spoon. Mix in the celery, bell peppers, scallion and tomato paste. Stir in the bay leaf, thyme, pepper flakes, cloves and hot sauce, if using. Bring it to a boil. Reduce the heat and simmer until the chicken is cooked and the sauce has thickened, about 20 minutes.
  3. Remove the bay leaf. Stir the precooked rice into the chicken mixture and heat through. Season with salt and pepper. Serve hot and enjoy!