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Jammin' Jambalaya


7 Servings14 Servings28 Servings
Chicken breast, boneless, skinless1 lb2 lb4 lb
Celery, stalk1 stalk2 stalk4 stalk
Onions, chopped0.5 onion1 onion2 onion
Green onions, chopped0.25 cup0.5 cup1 cup
Green bell pepper, chopped1 medium2 medium4 medium
Tomatoes, diced, canned7.25 oz14.5 oz29 oz
Brown rice, dry1 cup2 cup4 cup
Water- - -
Chicken bouillon1 cube2 cube4 cube
Bay leaf0.5 leaf1 leaf2 leaf
Cayenne pepper1.25 tsp2.5 tsp5 tsp
Cooking spray- - -


  1. 1. Wash chicken and pat-dry. Cut into 1" chunks.
  2. 2. Spray a medium-size pan with non-stick cooking spray. Brown chicken over medium heat and remove from pan.
  3. 3. Add celery, onion, green onion, pepper and tomatoes to same pot and cook over medium heat for 10 minutes.
  4. 4. Return chicken to the pan. Add rice, water, bouillon, bay leaf and cayenne pepper. Bring to a boil.
  5. 5. Cover, reduce heat, and let simmer for about 60 minutes. (Instant brown rice will require a different cook time.) Stir in parsley and serve warm.
Nutrition Facts
Serving size 1-1/4 cup (301g)
Amount Per Serving
Calories 281 From Fat 31
% Daily Value*
Total Fat 3g 5%
Sat. Fat 1g 5%
Cholesterol 55mg 18%
Sodium 360mg 15%
Total Carb 37g 12%
Dietary Fiber 3g 12%
Sugars 2g
Protein 25g
Vitamin A 8% Vitamin C 45%
Calcium 10% Iron 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Food For Thought

Jambalaya can be made using any lean meat. Add more vegetables if you wish or change them according to those in season.

CACFP Crediting

For 3-5 year olds; Lunch/Supper. Must serve all of the following:

  • Grain/Bread
  • Fruit/Vegetable
  • Meat/Meat Alternate