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Easy Jambalaya
A Cajun inspired one skillet tomato rice, chicken, and sausage dish!
Course
Main Course
Cuisine
American, Cajun
Keyword
easy jambalaya, jambalaya recipe
Prep Time
15
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
35
minutes
minutes
Servings
5
Calories
393
kcal
Author
Tessa the Domestic Diva
Ingredients
1
tablespoon
avocado oil
or less if using higher fat meats like thighs and pork sausage
1
small
onion
diced
1
medium
green pepper
diced
4
cloves
garlic
minced
1
pound
boneless skinless thighs
or breasts, chopped into bite-size chunks
1
cup
long grain rice
I use California basmati
1/4-1/2
pound
smoked Andouille sausage
or kielbasa or Louisiana smoked, quartered and sliced** see note above in post
2
cups
chicken broth
14
oz
can pureed tomatoes
I often puree a can of diced tomatoes with my immersion blender...this just too not deter the kids!
1
tablespoon
Cajun seasoning
I used one that has NO salt. Omit additional salt in recipe if yours has salt.
1
teaspoon
thyme
1
teaspoon
sea salt
Optional:
chopped artichoke hearts
added in with the tomatoes and broth.
Instructions
In a large sauté pan with a tight fitting lid, preheat pan over medium heat.
Add your oil, heat for a few seconds.
Sauté onions, peppers and garlic for about a minute.
Add in chicken.
When the chicken is slightly browned, add in sausage and rice.
Saute for another 2-3 minutes.
Meanwhile, in a large measuring cup, mix the chicken broth, tomatoes, and spices.
When ready, stir the liquids into the pan, stir gently, and bring to a boil.
Reduce heat to low, cover and simmer until the rice is tender, about 20 minutes. Serve with a Louisiana style hot sauce.
Nutrition
Calories:
393
kcal
|
Carbohydrates:
40
g
|
Protein:
27
g
|
Fat:
14
g
|
Saturated Fat:
4
g
|
Trans Fat:
1
g
|
Cholesterol:
105
mg
|
Sodium:
1202
mg
|
Potassium:
745
mg
|
Fiber:
3
g
|
Sugar:
5
g
|
Vitamin A:
1001
IU
|
Vitamin C:
36
mg
|
Calcium:
69
mg
|
Iron:
3
mg