Yields: 8 Servings

Baked Bean Jambalaya


  • 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


In 12-inch skillet over medium-high heat, in 1 tablespoon hot olive oil, cook chicken chunks 6 to 8 minutes, stirring frequently, until lightly browned and tender. With slotted spoon, remove chicken to plate; set aside. Add remaining tablespoon oil to pan. Over medium-high heat, cook onion, pepper, celery and garlic 5 minutes or until slightly softened. Push vegetables to one side of pan. Place kielbasa and ham on other side of pan. Cook separtely, stirring frequently, 5 to 10 minutes, until vegetables are tender and meats are lightly browned. Stir rice into meat and vegetables in skillet; cook, stirring, 2 to 3 minutes, until coated with oil. Stir in tomatoes with liquid, broth, water, thyme and bay leaf; heat to boiling. Reduce heat; cover and simmer 20 minutes or until rice is tender. Stir in cooked chicken, beans and hot sauce; heat through. Discard bay leaf.
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