Cajun Jambalaya

Born in the bayous of Louisiana, jambalaya gathers French, Spanish, and West African influences into one pot. This Cajun version browns andouille and chicken with the classic trinity before toasting rice in savory stock and bold seasoning.

Serves 6 · 20 min prep · 45 min cook

Estimate for one serving

• 330 cal
• 12g protein
• 24g carbs
• 8g fat
• 4g fiber

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Ingredients

• 12 oz andouilleMeat
• 1 1/2 lb chicken thighs, cubedMeat
• 2 cups long-grain ricePantry
• 1 each onion, celery, green pepperProduce
• 3 cloves garlicProduce
• 1 cup tomato optional for Creole styleProduce
• 4 cups chicken stockPantry
• 2 tbsp Cajun seasoningSpices
• 1 bay leafSpices
• 1/2 cup green onionsProduce
• 2 tbsp oilPantry

Instructions

1. 1Brown sausage and chicken; set aside.
2. 2Sauté trinity and garlic.
3. 3Add rice; toast. Add stock, seasoning, meats (and tomato if Creole).
4. 4Simmer covered until rice is tender.
5. 5Rest 5 minutes; fluff with green onions.