Cajun Jambalaya
Classic jambalaya loaded with shrimp, chicken, sausage, and rice. This recipe is an easy skillet dish with peppers, onions, tomatoes, and jalapeno.
Servings: 6
Calories: 490kcal
Ingredients
- 1 lb chicken breasts or thighs cut into 1-inch cubes
- 1 lb andouille sausage or any sausage of your liking
- 1-1½ lb shrimp peeled & deveined
- 4 cloves garlic
- 1 yellow onion chopped
- 1 red pepper chopped
- 1 yellow pepper chopped
- 1 orange pepper chopped
- 1 jalapeno chopped
- 28 ounces fire-roasted tomatoes
- 1½ cup chicken broth
- 1 tsp Worcestershire sauce
- 1 cup white rice
- 1 tsp salt
- 1 tsp pepper
- ~4 tbsp cajun seasoning this varies on how spicy you want it
- 1 tsp red pepper flakes
- fresh parsley
- 4 tbsp olive oil
Instructions
- Heat a skillet over medium heat with 2 tbsp of olive oil. Add chicken pieces, sausage, and shrimp (it may need to be divided up). If you have to divide it up, add 1 tbsp of olive oil before adding more meat. Season with salt, pepper, and cajun seasoning (to your liking). Stir occasionally and remove to a plate once completely cooked.
- In the SAME skillet, add 1 tbsp of olive oil and add onions, peppers, garlic, and saute for about 9-12 minutes. Add salt, pepper, and additional cajun seasoning to taste. Once cooked, remove from skillet to a plate.
- In the SAME skillet, add fire-roasted tomatoes, chicken broth, Worcestershire sauce, and bring to a boil.
- Once it is boiling, add rice and reduce to low, and cover. Let it cook for about 20-25 minutes or until rice is through. Stir occasionally so the rice does not stick.
- Stir in the meat and vegetable mixture and cook for about 5 minutes over low heat. Remove from heat.
- Serve with fresh parsley and green onions if desired.
Notes
*If you would like to add celery feel free to do so! Traditional jambalaya is made with celery... I personally do not like celery (at all) so I did not add it.*
Macronutrients (per serving)
Protein 59g
Net Carbs 33g
Fat 10g
*All nutritional information is an estimate*