Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Servings: 6
This one-pot meal with rice, chicken, shrimp, and sausages is a must! It is super easy to make in a single pot and ready in no time. Enjoy this flavorful jambalaya with some crusty bread and a side salad for a filling meal that everyone will love!
Ingredients
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1 lb shrimp, peeled and deveined
6 oz. andouille sausage, sliced into ¼-inch rounds
1 lb boneless, skinless chicken breasts, cubed
1 tbsp olive oil
1 yellow onion, diced
2 bell peppers, diced (you can also use red, green, yellow, etc.)
3 cloves garlic, minced
1/4 tsp sweet paprika
1 tsp oregano
2 tbsp tomato paste
1 (14.5 ounces can) diced tomatoes
2 c. low-sodium fat-free chicken broth
1 c. long grain rice
1 tsp cajun seasoning, or to taste
2 celery ribs, diced
dried parsley, for garnish
2 green onions, thinly sliced, for garnish
salt and fresh ground pepper, to taste
How to make Jambalaya
Step 1: Heat the olive oil in a large Dutch oven over medium heat. Once the oil is hot, add the onions, celery, and bell peppers to the pot and season with salt and pepper. Cook for approximately 4 minutes until just tender. Next, add the garlic. Stir and continue to cook for another minute.
Step 2: To the pot, add the chicken, sweet paprika, and oregano. Stir well and cook for 5 minutes more until all sides of the chicken are browned.
Step 3: Next, add the prepared sausage along with the tomato paste. Stir and cook for an additional minute. Lastly, pour in the chicken broth and add the crushed tomatoes, rice, and Cajun seasoning. Bring everything to a boil, then adjust the heat to medium-low. Put the lid on and cook further until the rice is tender and most of the liquid is absorbed. This takes another 20 minutes.
Step 4: Add the shrimp to the pot and cook for 4 to 5 minutes or until the shrimp is cooked through and pink. When done, take the pot off the heat.
Step 5: Serve the Jambalaya right away garnished with some sliced green onions and dried parsley. Enjoy!
Note:
WW FREESTYLE SMART POINTS: 4
Nutrition Facts:
Amount Per Serving: Calories 371, Calories from Fat 117, Fat 13g20%, Saturated Fat 4g20%, Trans Fat 1g, Polyunsaturated Fat 2g, Monounsaturated Fat 6g, Cholesterol 72mg24%, Sodium 518mg22%, Potassium 821mg23%, Carbohydrates 35g12%, Fiber 3g12%, Sugar 5g6%, Protein 27g54%, Vitamin A 1746IU35%, Vitamin C 62mg75%, Calcium 66mg7%, Iron 2mg11%
Ingredients
- 1 lb shrimp, peeled and deveined
- 6 oz. andouille sausage, sliced into ¼-inch rounds
- 1 lb boneless, skinless chicken breasts, cubed
- 1 tbsp olive oil
- 1 yellow onion, diced
- 2 bell peppers, diced (you can also use red, green, yellow, etc.)
- 3 cloves garlic, minced
- 1/4 tsp sweet paprika
- 1 tsp oregano
- 2 tbsp tomato paste
- 1 (14.5 ounces can) diced tomatoes
- 2 c. low-sodium fat-free chicken broth
- 1 c. long grain rice
- 1 tsp cajun seasoning, or to taste
- 2 celery ribs, diced
- dried parsley, for garnish
- 2 green onions, thinly sliced, for garnish
- salt and fresh ground pepper, to taste
Instructions
Step 1: Heat the olive oil in a large Dutch oven over medium heat. Once the oil is hot, add the onions, celery, and bell peppers to the pot and season with salt and pepper. Cook for approximately 4 minutes until just tender. Next, add the garlic. Stir and continue to cook for another minute.
Step 2: To the pot, add the chicken, sweet paprika, and oregano. Stir well and cook for 5 minutes more until all sides of the chicken are browned.
Step 3: Next, add the prepared sausage along with the tomato paste. Stir and cook for an additional minute. Lastly, pour in the chicken broth and add the crushed tomatoes, rice, and Cajun seasoning. Bring everything to a boil, then adjust the heat to medium-low. Put the lid on and cook further until the rice is tender and most of the liquid is absorbed. This takes another 20 minutes.
Step 4: Add the shrimp to the pot and cook for 4 to 5 minutes or until the shrimp is cooked through and pink. When done, take the pot off the heat.
Step 5: Serve the Jambalaya right away garnished with some sliced green onions and dried parsley. Enjoy!
