One-Pot Jambalaya
This jambalaya is great for serving to a crowd when you need an easy dinner for a lot of people.
Servings: 8 servings
Calories: 424kcal
Ingredients
- 2 Tbsp olive oil
- 2 Tbsp cajun seasoning
- 14 oz. andouille sausage sliced
- 1 lb. chicken breast diced
- 1 yellow onion diced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 4 garlic cloves minced
- 28 oz. can of crushed tomatoes
- 1 1/2 cups rice
- 2 cups chicken broth
- 12 oz. shrimp tail-off, peeled & deveined
- Salt & pepper to taste
Instructions
- Heat the 2 tablespoons of olive oil in a large stockpot or dutch oven over medium heat.
- Add in the sliced andouille sausage, diced chicken breast, and 2 tablespoons of cajun seasoning.
- Cook until the chicken is no longer pink, about 3 to 5 minutes. Remove the meat into a small bowl, leaving the liquid in the pot.
- Add in the diced onion, green bell pepper, red bell pepper, and minced garlic. Cook for 3 to 5 minutes, or until the vegetables become soft.
- Pour in the can of crushed tomatoes, then sprinkle with a dash of salt and pepper.
- Add the chicken and sausage back into the pot and mix together. Continue to cook until everything is heated through, about 2 minutes.
- Pour in the chicken broth and the uncooked rice. Mix together and bring to a boil.
- Lower the heat to simmer and cover with a lid. Cook for 20 minutes.
- Remove the lid and add in the shrimp, mixing to combine. Cover again and cook for another 5 minutes.
- Serve with chopped parsley, if desired.