JAMBALAYA RECIPE

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Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Servings: 6

This is a very filling and scrumptious one-pot recipe with rice, chicken, shrimp, and sausages. It is an amazing Southern favourite that you can easily throw together in less than thirty minutes! It is the perfect stew excellent for winter or all-year-round.

INGREDIENTS :

1 lb shrimp, peeled and deveined
6 oz. andouille sausage, sliced into ¼-inch rounds
1 tbsp olive oil
2 bell peppers, diced (you can also use red, green, yellow, etc.)
2 celery ribs, diced
1 yellow onion, diced
1 tsp Cajun seasoning, or to taste
3 cloves garlic, minced
1 lb boneless skinless chicken breasts, cubed
1 tsp oregano
1/4 tsp sweet paprika
2 tbsp tomato paste
1 (14.5 ounces can) diced tomatoes
2 c. low-sodium fat-free chicken broth
1 c. long grain rice
dried parsley, for garnish
salt and fresh ground pepper, to taste
2 green onions, thinly sliced, for garnish

DIRECTIONS :

Step 1: Heat the olive oil in a large Dutch oven over medium heat. Once the oil is hot, add the onions, celery, and bell peppers to the pot and season with salt and pepper. Cook for about 4 minutes or until the veggies are tender. Then, stir in the garlic and continue to cook for a minute more. Now, add the chicken, sweet paprika, and oregano. Cook further until all sides of the chicken are brown. This takes additional 5 minutes.

Step 2: To the pot, add the prepared sausage and tomato paste. Stir and cook for another minute. Then, pour in the chicken broth and add the crushed tomatoes, rice, and Cajun seasoning. Bring everything to a boil, then adjust the heat to medium-low and put the lid on.

Step 3: Continue to cook for another 20 minutes or until the rice is tender and most of the liquid has been absorbed.