Ingredients
Scale
- 1 lb chicken, diced
- 1 lb andouille sausage, sliced
- 1 lb shrimp, peeled and deveined
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
- 3 cups uncooked rice
- 2 tablespoons Cajun seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil
- Green onions, chopped (for garnish)
Instructions
- In a large pot, heat olive oil over medium heat. Add chicken and sausage, cooking until browned.
- Stir in onion, bell pepper, celery, and garlic, cooking until softened.
- Add diced tomatoes, chicken broth, rice, Cajun seasoning, salt, and pepper.
- Bring to a boil, then reduce heat to low and cover. Simmer for about 20-25 minutes until rice is cooked.
- Stir in shrimp and cook for an additional 5 minutes until shrimp are pink and cooked through.
- Serve hot, garnished with green onions.
Notes
Leftover Cajun Jambalaya can be stored in an airtight container in the refrigerator for up to three days. You can also freeze it for up to three months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
- Diet: Paleo
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 120mg