Ingredients
Units
Scale
- 1 pound chicken breast, diced
- 1 pound andouille sausage, sliced
- 1 pound shrimp, peeled and deveined
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 2 cups long-grain rice
- 4 cups chicken broth
- 2 teaspoons Cajun seasoning
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
- Chopped green onions and parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced chicken and sausage, cooking until browned. Remove from pot and set aside.
- In the same pot, add onion, bell pepper, celery, and garlic. Sauté until the vegetables are softened, about 5 minutes.
- Stir in the diced tomatoes, rice, Cajun seasoning, thyme, and chicken broth. Bring to a boil.
- Return the chicken and sausage to the pot, reduce heat, cover, and simmer for 20 minutes.
- Add the shrimp on top, cover again, and cook for an additional 5-7 minutes, until shrimp are cooked through.
- Fluff the jambalaya with a fork and garnish with chopped green onions and parsley before serving.
- Prep Time: 15
- Cook Time: 30
Nutrition
- Serving Size: 6
- Calories: 450kcal
- Fat: 15g
- Carbohydrates: 45g
- Protein: 30g