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

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

Lactose Free

Canned Vegetables

gram

diced tomato

Seasonings

Salt & Pepper

dried oregano

Fresh Vegetables

red bell pepper

garlic

Canned Meat & Seafood

clam juice

Poultry

chicken breast

Bacon & Sausage

andouille pork sausage

Butter & Margarine

unsalted butter

onion

celery

cajun seasoning

dried bay leaves

Stocks & Broths

milliliter

chicken broth

green onion

Grains & Rice

rice

Condiments

tabasco

Seafood

medium shrimp

Oils

olive oil

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

Iodine

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

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Easy Jambalaya Recipe 

One-Pot Cajun Burst Jambalaya

Produce

Baking Goods

Meat & Seafood

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.

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