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Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat g%
Prep Time
Cook Time
Total Time

15 min.

55 min.

70 min.



Chicken with Collard Greens Jambalaya

This recipe is low in fat and sodium, but still packs home that Cajun flavor!


2 boneless chicken breasts, cut into small pieces
2 chicken sausages, cut into 1-2 inch rings
1 lb. of green collards (roughly chopped with stems)
2 yellow crook neck squash (or regular squash)
1 tsp. of cayenne
1 tsp. of thyme
2 grated garlic cloves
1 tsp. of salt
1 tsp. of pepper
2-3 bay leaves
1 tsp. of red crushed pepper
1 green bell pepper
1 chopped onion
4 tbsp. of vegetable oil
3 cups of brown rice
6 cups of veggie stock


1Heat a large pot with the oil on medium-high heat.
2Add onions and sauté until translucent. Add chicken. Sauté until brown. Add spices, and scrape bottom of the pot as you stir, Add squash, collard greens, bell pepper, and garlic.
3Add rice and stir until all veggies, oil and spices are well mixed. Then add stock.
4Let cook for 45 mins with lid on. Stir every 15-30mins to keep rice from sticking to bottom of the pot.
5Once rice is cooked, serve hot in bowls.