harvest jamabalaya with sweet potatoes recipe

harvest jambalaya with sweet potatoes

prep time: 10 minutes
cook time: 25 minutes
ready in: 35 minutes

makes: 4 servings, 2 cups each


  • 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 ¼-inch thick
  • 1 cup diced onion
  • 1 cup diced peeled sweet potato
  • ½ cup each diced celery
  • ½ cup diced red bell pepper
  • 1 cup long grain white rice
  • 1 ½ cups reduced-sodium chicken broth
  • 1 can (14.5 oz.) no-salt added diced tomatoes
  • 2 teaspoons Cajun seasoning

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. Heat ½ of the oil in a large skillet over medium high heat. Season chicken breast with salt and pepper and brown, about 2–3 minutes per side. Add sausage to skillet and lightly brown. Transfer to a plate when both are fully cooked.
  2. Heat remaining oil in skillet over medium-high heat. Add onion and sweet potato to skillet and sauté, stirring occasionally. Add celery and bell pepper. Cook until vegetables are tender, about 5 minutes. Add rice and stir to coat rice with oil from pan, about 1 minute. Add chicken broth, canned tomatoes, and Cajun seasoning. Stir to combine.
  3. Bring mixture to a boil, cover, reduce heat, and simmer for 15–20 minutes or until rice is fully cooked.
  4. Fold in chicken and sausage to cooked rice. Heat through. Serve while warm.

Per serving: 450 calories, 11g fat, 3g saturated fat, 55mg cholesterol, 860mg sodium, 58g carbohydrate, 5g fiber, 7g sugars, 26g protein