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Cajun Chicken and Andouille Jambalaya
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.
1
50 min
TOTAL TIME
601
CALORIES
$3.11
PER SERVING
Ingredients
13 INGREDIENTS
6 SERVINGS
1 1/2 cups chicken stock
Directions
5 STEPS
15 min
PREP TIME
35 min
COOK TIME
50 min
TOTAL TIME
1
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.
2
Add the celery, garlic, green bell pepper, and red bell pepper to the pot, and cook for an additional 5 minutes.
3
Stir in the short-grain white rice, cooked shredded chicken, diced tomatoes, chicken stock, Creole seasoning, and paprika.
4
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.
5
Taste and adjust seasoning if necessary. Serve hot and enjoy!
Health Info
Macros
80g
CARBS
19g
FAT
26g
PROTEIN
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Frequently Asked Questions
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?
How do I cook my jambalaya evenly?
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