Name: Cajun Chicken and Andouille Jambalaya
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 2 cups cooked shredded chicken; 1 red bell pepper, chopped; 4 cloves garlic, minced; 1 cup celery, chopped; 2 cups short-grain white rice; 1½ cups andouille sausage, sliced; 1 yellow onion, chopped; 2 cups diced tomatoes; 1 green bell pepper, chopped; 1 teaspoon paprika; 1½ cups chicken stock; 1½ teaspoons Creole seasoning; 2 tablespoons olive oil

Jambalaya

What is the difference between gumbo, jambalaya, and etoufee?

What kind of meat should I use for jambalaya?

What kind of rice should I use for jambalaya?

How do I make my jambalaya more flavorful?

A soul-warming, authentic jambalaya packed with succulent chicken and andouille sausage, enhanced with a blend of fresh vegetables and spices. Savor the flavors of this one-pot wonder that's perfect for weeknight dinners, with simple steps and easy cleanup.

Gluten Free

Lactose Free

Poultry

gram

pulled chicken

Fresh Vegetables

red bell pepper

garlic

celery

Grains & Rice

short grain rice

Bacon & Sausage

andouille pork sausage

yellow onion

tomato

green bell pepper

Seasonings

paprika

Stocks & Broths

milliliter

chicken stock

creole seasoning

Oils

olive oil

Zinc

Minerals

Copper

Manganese

Selenium

Vitamin C

Vitamins

Thiamin (B1)

Riboflavin (B2)

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calories

Calcium

Iron

Magnesium

Phosphorus

Potassium

Sodium

Vitamin A

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Folic Acid (B9)

Dietary Folate Equivalents

Water

Carbohydrates

Protein

Dietary Fiber

Sugar

Cholesterol

Saturated Fat

Choline

Alpha-carotene

Beta-carotene

Beta-cryptoxanthin

Lycopene

Lutein+zeaxanthin

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This Classic Cajun Vegan Jambalaya is comforting simple & so full of Creole flavor. It's a vegan take on an authentic Cajun jambalaya recipe!

Classic Cajun Vegan Jambalaya

Cajun Chicken and Andouille Jambalaya

Meat & Seafood

Produce

Pasta, Sauces, Grain

Baking Goods

Meal

https://s3.amazonaws.com/grocery-project/recipe_images/cajun-chicken-and-andouille-jambalaya-2703140-1.jpeg

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the sliced andouille sausage and onion, and cook, stirring occasionally, until onions are softened, about 7-9 minutes.

Add the celery, garlic, green bell pepper, and red bell pepper to the pot, and cook for an additional 5 minutes.

Stir in the short-grain white rice, cooked shredded chicken, diced tomatoes, chicken stock, Creole seasoning, and paprika.

Bring the mixture to a simmer, then reduce heat to medium-low. Cover the pot and cook until the rice is tender, about 18-20 minutes.

Taste and adjust seasoning if necessary. Serve hot and enjoy!

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