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Diabetic Recipe: Jambalaya-Skillet Style with Smoked Turkey Sausage and Chicken

Serves 4 - serving size = 1⅓ cups


  • 1½ cups smoked turkey sausage, thinly sliced
  • ¼ lb. boneless, skinless chicken breast, cut into bite-size pieces
  • ½ lb. medium raw shrimp, peeled and deveined
  • ¾ cup quick-cooking brown rice 
  • 1 cup chopped red bell pepper  
  • 1 cup chopped green bell pepper  
  • ½ cup chopped onion  
  • 1 medium celery stalk, thinly sliced
  • 1¼ cups of water 
  • 2 Tablespoons canola oil, divided
  • 2 dried bay leaves
  • ½ teaspoon dried thyme leaves
  • ⅛ teaspoon ground turmeric (optional)
  • 2-3 teaspoons Louisiana-style hot sauce  
  • ½ teaspoon salt 


1. Heat one teaspoon of canola oil in a large nonstick skillet over medium-high heat. Add sausage and cook for 3 minutes. Remove from skillet and set aside.

2. In the same skillet, heat another 1 teaspoon of canola oil, add chicken, and cook for 2 minutes, stirring frequently, until it's no longer pink. Add another teaspoon of canola oil to cook peppers, onion, and celery for 4 minutes or until onions are soft. Add water and bring to a boil over medium-high heat. Stir in the rice, shrimp, bay leaves, thyme, and turmeric. Return to a boil, reduce heat, cover tightly, and simmer for 10 minutes.

3. Remove from heat. Add sausage, the remaining Tablespoon of canola oil, hot sauce, and salt. Cook uncovered for 2 minutes to thicken slightly but maintain a moist and saucy texture. Remove bay leaves. Serve with additional hot sauce, if desired.

 Nutrition per Serving

Calories: 305
Protein: 23 g
Total Fat: 12 g
Saturated Fat: 2½ g  
Carbohydrate: 23 g
Dietary Fiber: 2 g

Recipe adapted from the American Diabetes Association's Everyday Recipes, The Heart-Smart Diabetes Kitchen

It's important to pay attention to serving size. Everyone's dietary needs and restrictions are unique. Check with your diabetes care team about specific questions or concerns.