Name: One-Pot Cajun Burst Jambalaya
Prep time: 12 min
Cook time: 36 min
Total time: 48 min
Ingredients: 2 boneless, skinless chicken breasts, cubed; 2 tablespoons olive oil; Salt and pepper to taste; 1 teaspoon dried oregano; 1 can (14.5 ounces) diced tomatoes, undrained; 1 red bell pepper, diced; 4 garlic cloves, minced; 1 cup clam juice; 2 fully cooked andouille sausages, sliced; 1 large onion, diced; 1 tablespoon unsalted butter; 2 celery stalks, diced; 2 teaspoons Cajun seasoning; 2 cups low-sodium chicken broth; 2 bay leaves; 3 scallions, chopped; 2 cups parboiled rice; 1 teaspoon Tabasco sauce; 1/2 lb peeled and deveined medium shrimp

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?

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.

Milk

Crustacean Shellfish

Gluten Free

Poultry

gram

chicken breast

Oils

milliliter

olive oil

Seasonings

Salt & Pepper

dried oregano

Canned Vegetables

diced tomatoes

Fresh Vegetables

red bell pepper

garlic

Canned Meat & Seafood

clam juice

Bacon & Sausage

andouille pork sausage

onion

Butter & Margarine

unsalted butter

celery

cajun seasoning

Stocks & Broths

Reduced Sodium Chicken Broth

dried bay leaves

green onion

Grains & Rice

rice

Condiments

tabasco

Seafood

medium shrimp

Trans fatty acids

Vitamin K

Vitamins

Vitamin C

Thiamin (B1)

Riboflavin (B2)

Carbohydrates

Selenium

Minerals

Vitamin A

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Alpha-carotene

Beta-carotene

Beta-cryptoxanthin

Lutein+zeaxanthin

Dietary Folate Equivalents

Sodium

Manganese

Protein

Cholesterol

Water

Calories

Dietary Fiber

Sugar

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Iron

Magnesium

Phosphorus

Potassium

Zinc

Copper

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.

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Our top-rated jambalaya is a satisfying and hearty dinner that comes together in just a little over 30 minutes. We love the convenience of one-dish meals--which minimize both prep and cleanup time. Using both Andouille sausage and juicy pink shrimp, this jambalaya recipes is like a spicy surf-and-turf. To save time and money, buy frozen peeled shrimp and thaw in the refrigerator or under cold, running water. If you don’t have a Dutch oven, you can cook this dish in a large crock-pot.

Jambalaya with Shrimp and Andouille Sausage

Macros per serving:
• 415 Calories
• 25g of Fat
• 31g of Protein
• 10.5g of Net Carbs

Chicken and Sausage Jambalaya Recipe

Having a Whole30 jambalaya recipe in your recipe box means never missing out on these amazing traditional Louisiana flavors. Make a few small changes and enjoy this southern comfort food while maintaining your diet.

Whole30 Jambalaya Recipe

One-Pot Cajun Burst Jambalaya

Meat & Seafood

Baking Goods

Produce

Dairy

Meal

Pasta, Sauces, Grain

Condiment & Toppings

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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.

Add the sliced andouille sausage to the pot and continue browning for another 2 minutes.

Remove the browned chicken and sausage and set aside.

Melt the unsalted butter in the same pot. Add the onion and minced garlic, sauté stirring occasionally, for 4 minutes.

Add the diced celery and red bell pepper, sauté until the vegetables are just tender, about 4-5 minutes.

Stir in the Cajun seasoning, dried oregano, and bay leaves, cook for another minute.

Add the low-sodium chicken broth, clam juice, and parboiled rice. Bring to a boil.

Reduce heat to low, cover the pot, and let simmer for 10 minutes.

Add the undrained diced tomatoes to the pot and stir gently to combine.

Add back the browned chicken and sausage into the pot and stir. Nestle the shrimp into the rice mixture.

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.

Stir in the chopped scallions and Tabasco sauce. Adjust seasoning with additional salt and pepper if necessary before serving.

One-Pot Cajun Burst Jambalaya

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