Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Servings: 6
This amazing one-pot dish is packed with flavours, super easy to make, and ready in a cinch! It is a filling meal with rice, chicken, shrimp, and sausages that your entire family will surely enjoy!
Ingredients
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1 lb. shrimp peeled and deveined
1 lb. boneless skinless chicken breasts cubed
1 tbsp olive oil
1 yellow onion diced
1 c. long grain rice
2 bell peppers diced (you can use red, green, yellow, etc.)
6 oz. andouille sausage sliced into coins
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 tsp or to taste, cajun seasoning
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, then season with salt and pepper. Cook for about 4 minutes or until the veggies are just tender. Next, add the garlic, stir and cook for a minute.
Step 2: Add the chicken to the pot along with the sweet paprika and oregano. Continue to cook for 5 minutes more or until all sides of the chicken have browned.
Step 3: Now, whisk in the prepared sausage and tomato paste. Cook for a minute more before adding in the chicken broth, crushed tomatoes, rice, and Cajun seasoning.
Step 4: Bring 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 has been absorbed. This takes additional 20 minutes.
Step 5: Then, add the shrimp and cook for another 4 to 5 minutes or until completely cooked and the shrimp is pink.
Step 6: Remove from the heat when done and serve the Jambalaya immediately garnished with some sliced green onions and dried parsley. Enjoy!
Notes:
WW FREESTYLE SMART POINTS: 4
Nutrition Facts:
Amount Per Serving: Calories 436, Calories from Fat 126, Fat 14g22%, Saturated Fat 3g15%, Cholesterol 262mg87%, Sodium 1394mg58%, Potassium 826mg24%, Carbohydrates 34g11%, Fiber 2g8%, Sugar 5g6%, Protein 41g82%, Vitamin A 1580IU32%, Vitamin C 65.4mg79%, Calcium 175mg18%, Iron 3.8mg21%
Ingredients
- 1 lb. shrimp peeled and deveined
- 1 lb. boneless skinless chicken breasts cubed
- 1 tbsp olive oil
- 1 yellow onion diced
- 1 c. long grain rice
- 2 bell peppers diced (you can use red, green, yellow, etc.)
- 6 oz. andouille sausage sliced into coins
- 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 tsp or to taste, cajun seasoning
- 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, then season with salt and pepper. Cook for about 4 minutes or until the veggies are just tender. Next, add the garlic, stir and cook for a minute.
Step 2: Add the chicken to the pot along with the sweet paprika and oregano. Continue to cook for 5 minutes more or until all sides of the chicken have browned.
Step 3: Now, whisk in the prepared sausage and tomato paste. Cook for a minute more before adding in the chicken broth, crushed tomatoes, rice, and Cajun seasoning.
Step 4: Bring 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 has been absorbed. This takes additional 20 minutes.
Step 5: Then, add the shrimp and cook for another 4 to 5 minutes or until completely cooked and the shrimp is pink.
Step 6: Remove from the heat when done and serve the Jambalaya immediately garnished with some sliced green onions and dried parsley. Enjoy!
