Baked Bean Jambalaya

Beans with a kick.

  • Servings:
  • Cook Time: 40 mins
  • Main Ingredient: Baked Beans


  • 2 Tbsp. olive oil
  • 1 lb. chicken breast halves (boneless, skinless)
  • 1 cup onion
  • 1/2 cup green bell pepper
  • 1/2 cup celery
  • 1 1/2 tsp. Polaner® Chopped Garlic
  • 4 oz. smoked sausage
  • 4 oz. ham steak
  • 1 cup converted white rice
  • 1 14.5 oz. can diced tomatoes
  • 1 14.5 oz. can chicken broth
  • 1/2 cup water
  • 1/2 tsp. thyme
  • 1 whole bay leaf
  • 1/4 - 1/2 28 oz. can B&M® Original Baked Beans
  • 4 tsp. Trappey's® Louisiana Hot Sauce


In 12-inch skillet over medium-high heat, in 1 Tbsp. 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 Tbsp. 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 separately, 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; eat 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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