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One Pot Jambalaya
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One Pot Jambalaya

40 minServes 6Nutri-Score C€€
from @cassidycraves1 import0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • oilPantry15 ml
  • andouille sausage (sliced)Meat450 g
  • boneless skinless chicken breast (cubed)Meat680 g
  • all-purpose flourPantry16 g
  • butterDairy42 g
  • yellow onion (diced)Produce1 piece
  • green onions (sliced)Produce4 pieces
  • garlic (minced)Produce4 pieces
  • celery (diced)Produce3 pieces
  • green bell pepper (diced)Produce1 piece
  • dried basilSpices1.5 g
  • Cajun seasoningSpices4 g
  • kosher saltSpices5 g
  • fresh ground black pepperSpices1 g
  • cayenne pepperSpices500 mg
  • canned diced tomatoes (drained)Pantry411 g
  • low-sodium chicken brothPantry600 ml
  • long-grain white rice (rinsed)Grains225 g

per serving

Nutrition

418kcal

Carbs
36 g
Proteins
29 g
Fat
18 g
Adapt tools

what you’ll use

Tools

  • Dutch oven
  • wooden spoon

step by step

Method

  1. Brown the chicken

    • Heat the oil in a large pot.
    • Add the chicken and cook until browned.
    • Season with the Cajun seasoning, cayenne, salt and pepper.
    Step 1

  2. Brown the sausage

    • Add the andouille sausage to the pot.
    • Cook until browned and crispy.
    Step 2

  3. Cook the vegetables

    • Add the celery and green bell pepper and cook down for a minute.
    • Add the onion, green onions and garlic and cook until softened.
    Step 3

  4. Make the roux

    • Melt the butter in the pot.
    • Stir in the flour and mix well.
    Step 4

  5. Add tomatoes and seasoning

    • Add the diced tomatoes.
    • Season with the dried basil, Cajun seasoning, salt and pepper.
    Step 5

  6. Add broth and rice

    • Pour in the chicken broth and add the white rice.
    • Give it a good mix.
    Step 6

  7. Simmer

    • Return the meat to the pot and mix well.
    • Cover and simmer until the rice is tender and the liquid is absorbed.
    Step 7

  8. Rest and serve

    • Remove from the heat and let rest before serving.
    Step 8
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