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Jambalaya | What's For Dinner | What's For Dinner

Ingredients

1 lb boneless skinless chicken thighs, cubed12 oz andouille sausage, sliced1/2 lb large shrimp, peeled and deveined1.5 cups long-grain white rice14 oz diced tomatoes (canned)2.5 cups chicken broth1 large yellow onion, diced2 stalks celery stalks, diced1 medium green bell pepper, diced3 cloves garlic cloves, minced2 tbsp Cajun seasoning2 tbsp olive oil2 leaves bay leaves3 stalks green onions, sliced

Instructions

1

Heat olive oil in a large Dutch oven over medium-high heat. Brown the chicken for 3 minutes per side. Remove to a plate. Brown the sausage for 2 minutes. Remove.

2

In the same pot, cook the 'holy trinity' (onion, celery, bell pepper) for 5 minutes. Add garlic and Cajun seasoning, cook 1 minute.

3

Add diced tomatoes, chicken broth, rice, bay leaves, and the browned chicken and sausage. Stir, bring to a boil, then reduce to low. Cover and cook for 20 minutes.

Tip: Don't peek or stir during the 20 minutes. The rice needs undisturbed steam to cook properly.

4

Nestle the shrimp into the rice, cover, and cook 5 more minutes until shrimp are pink and rice is tender. Fluff with a fork, remove bay leaves, and garnish with green onions.

Nutrition per Serving

540kcal

Calories

40g

Protein

48g

Carbs

20g

Fat

3g

Fiber

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Jambalaya

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