Jambalaya

🛒 Ingredients

• Chicken Thighs, boneless, skinless, diced 75 g · 124 kcal
• Andouille Sausage, sliced 40 g · 120 kcal
• Shrimp, peeled and deveined 40 g · 34 kcal
• Long-grain white rice, uncooked 50 g · 180 kcal
• Onion, diced 25 g · 10 kcal
• Celery, diced 15 g · 2 kcal
• Green Bell Pepper, diced 25 g · 5 kcal
• Garlic, minced 3 g · 5 kcal
• Canned Diced Tomatoes, undrained 40 g · 8 kcal
• Chicken Broth, low sodium 120 g · 12 kcal
• Vegetable Oil 4 g · 36 kcal
• Cajun Seasoning 4 g · 0 kcal
• Fresh Parsley, chopped 2 g · 0 kcal

👨‍🍳 Instructions

1. Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add diced chicken thighs and sliced Andouille sausage, cooking until browned; remove and set aside.
2. Add diced onion, celery, and green bell pepper to the same pot; cook until softened, about 5-7 minutes. Stir in minced garlic and Cajun seasoning, cooking for another minute until fragrant.
3. Stir in the uncooked long-grain white rice and canned diced tomatoes with their liquid. Return the chicken and sausage to the pot, then pour in the chicken broth.
4. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and most of the liquid has been absorbed. Avoid stirring during this time.
5. Add the peeled shrimp to the pot, gently stirring them into the rice mixture. Cover and cook for another 5-7 minutes, or until the shrimp are pink and cooked through.
6. Remove from heat and let rest, covered, for 5 minutes before serving. Garnish with fresh chopped parsley.