Jambalaya (shellfish free) (Edit recipe)

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I adore the flavors of the Caribbean and New Orleans. This is a spin on the original as my husband does not eat shellfish, but it is still tasty and packed with flavor.

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PREP TIME

15 minutes

COOK TIME

30 minutes

INGREDIENTS

Serves: 4

Ingredients

2 Tbsp Avocado Oil, or olive oil
2 pieces Boneless Skinless Chicken Breasts, Cubed
1 pieces Andouille Sausage, Sliced 1/4” thick
1 whole Onion, Any color, diced
2 pieces Celery, Diced
1 whole Bell Pepper, Any color, diced
4 cloves Garlic, Minced
1 tsp Salt
.5 tsp Black Pepper
2 tsp Cajun Seasoning
1 cup Jasmine Rice, Or long grain
8 fl oz Tomato Sauce
2 cups Chicken Broth

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large skillet add oil, chicken and let cook on medium heat for 7-8 minutes until done.
Add sausage, onion, celery, bell pepper, garlic, salt, pepper, and Cajun seasoning. Stir and let cook for 5-7 minutes.
Add rice, tomato sauce, and broth. Stir and turn to low, let cook for 20 minutes. Stir once or twice.

Notes

You can easily add shrimp if desired. Add this in the last 5 minutes. This will prevent the shrimp from overcooking. You can top with scallions if desired.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	543
Fat:	9 g
Carbohydrates:	52 g
Protein:	13 g
Cholesterol:	14 g
Sodium:	954 mg
Fiber:	2 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.