Image of Baked Bean Jambalaya

Baked Bean Jambalaya

Image of Baked Bean Jambalaya
  • icons/brand/timer copy 2 Created with Sketch. Cook Time: 50 Minutes
  • What could be better than chicken with beans, sausage and tomatoes?


  • 2 tbsp olive oil, divided
  • 1 lb 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 tsp Polaner® Chopped Garlic
  • 4 oz smoked sausage or kielbasa, sliced
  • 4 oz ham steak, cut into chunks
  • 1 cup converted white rice, uncooked
  • 14.5 oz diced tomatoes, undrained (1 14.5-oz. can)
  • 14.5 oz chicken broth (1 14.5-oz. can)
  • 1/2 cup water
  • 1/2 tsp dried thyme leaves
  • 1 bay leaf
  • 1/4-1/2 can Original Baked Beans
  • 4 tsp Trappey's® Louisiana Hot Sauce


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