Yields: 8 Servings

Baked Bean Jambalaya

Ingredients

  • 2 tbls. olive oil, divided
  • 1 pound boneless, skinless chicken breast halves, cut into 1-inch chunks
  • 1 cup onion, chopped
  • 1/2 cup green bell pepper, chopped
  • 1/2 cup celery, chopped
  • 1 1/2 teaspoon POLANER Chopped Garlic
  • 4 ozs. (or kielbasa) smoked sausage, sliced
  • 4 ozs. ham steak, cut into chunks
  • 1 cup converted white rice, uncooked
  • 1 can 14.5 oz. diced tomatoes, undrained
  • 1 can 14.5 oz. chicken broth
  • 1/2 cup water
  • 1/2 teaspoon thyme, dried leaves
  • 1 whole bay leaf
  • 1/4-1/2 can 28 oz. B&M Original Baked Beans
  • 4 tsps. TRAPPEYS Louisiana Hot Sauce

Directions

  • 2 tbls. olive oil, divided
  • 1 pound boneless, skinless chicken breast halves, cut into 1-inch chunks
  • 1 cup onion, chopped
  • 1/2 cup green bell pepper, chopped
  • 1/2 cup celery, chopped
  • 1 1/2 teaspoon POLANER Chopped Garlic
  • 4 ozs. (or kielbasa) smoked sausage, sliced
  • 4 ozs. ham steak, cut into chunks
  • 1 cup converted white rice, uncooked
  • 1 can 14.5 oz. diced tomatoes, undrained
  • 1 can 14.5 oz. chicken broth
  • 1/2 cup water
  • 1/2 teaspoon thyme, dried leaves
  • 1 whole bay leaf
  • 1/4-1/2 can 28 oz. B&M Original Baked Beans
  • 4 tsps. TRAPPEYS Louisiana Hot Sauce
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