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One-Pot Cajun Burst Jambalaya

This jambalaya perfectly brings together succulent chicken, shrimp and andouille sausage in a spicy Cajun tomato broth blended with fresh vegetables and parboiled rice. Cooked in a single pot, this flavorful and filling dish is a fool-proof choice for a satisfying dinner.
4
48 min
TOTAL TIME
573
CALORIES
$3.40
PER SERVING
One-Pot Cajun Burst Jambalaya
Ingredients
19 INGREDIENTS
6 SERVINGS
Canned Diced Tomatoes
14 1/2 oz canned diced tomatoes
undrained
Olive Oil
2 tbsp olive oil
Salt & Pepper
salt & pepper
to taste
Dried Oregano
1 tsp dried oregano
Red Bell Pepper
1 whole red bell pepper
diced
Garlic
4 cloves garlic
minced
Clam Juice
1 cup clam juice
Andouille Sausage
2 whole andouille sausage
sliced
Unsalted Butter
1 tbsp unsalted butter
Onion
1 large onion
diced
Celery
2 stalks celery
diced
Cajun Seasoning
2 tsp cajun seasoning
Dried Bay Leaf
2 whole dried bay leaf
Low-sodium Chicken Broth
2 cups low-sodium chicken broth
Scallions
3 whole scallions
chopped
Parboiled Rice
2 cups parboiled rice
Tabasco Sauce
1 tsp tabasco sauce
Medium Shrimp
1/2 lbs medium shrimp
peeled and deveined
Boneless Chicken Breasts
2 whole boneless chicken breasts
cubed
Directions
12 STEPS
12 min
PREP TIME
36 min
COOK TIME
48 min
TOTAL TIME
1
In a large pot, heat the olive oil over medium heat. Add the cubed chicken, season with salt and pepper, and brown it on all sides.
2
Add the sliced andouille sausage to the pot and continue browning for another 2 minutes.
3
Remove the browned chicken and sausage and set aside.
4
Melt the unsalted butter in the same pot. Add the onion and minced garlic, sauté stirring occasionally, for 4 minutes.
5
Add the diced celery and red bell pepper, sauté until the vegetables are just tender, about 4-5 minutes.
6
Stir in the Cajun seasoning, dried oregano, and bay leaves, cook for another minute.
7
Add the low-sodium chicken broth, clam juice, and parboiled rice. Bring to a boil.
8
Reduce heat to low, cover the pot, and let simmer for 10 minutes.
9
Add the undrained diced tomatoes to the pot and stir gently to combine.
10
Add back the browned chicken and sausage into the pot and stir. Nestle the shrimp into the rice mixture.
11
Cover the pot, keep on low heat, and cook until the shrimp are opaque throughout and the rice is tender, about 10-15 minutes more.
12
Stir in the chopped scallions and Tabasco sauce. Adjust seasoning with additional salt and pepper if necessary before serving.
Health Info
Macros
60g
CARBS
20g
FAT
34g
PROTEIN
Allowed on these diets
GLUTEN FREE
Contains these allergens
MILK
CRUSTACEAN SHELLFISH
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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?