Subscribe

One-Pan Jambalaya

Photo: Jennifer Causey

Andouille, a smoky, garlicky pork sausage, adds depth, but you can use any flavorful chicken or pork sausage.


Yields: Serves 4 (serving size: about 1 3/4 cups)
Active time: 15 minutes
Total time: 25 minutes

Nutrition

calories 403

fat 12.2g

satfat 2.3g

monofat 2.9g

polyfat 1.3g

protein 28g

carbohydrate 47g

fiber 5g

cholesterol 70mg

iron 2mg

sodium 595mg

calcium 44mg

sugars 7g

Est. Added Sugars 0g

Ingredients

1 tablespoon canola oil

1 (8-oz.) package frozen chopped onion and green bell pepper, thawed

3 ounces andouille sausage, finely chopped

12 ounces skinless, boneless chicken breasts, cut into bite-size pieces

2 (10-oz.) cans unsalted diced tomatoes and green chiles

2 teaspoons salt-free Cajun seasoning (such as Tony Chachere's)

1/2 teaspoon kosher salt

2 (8.8-oz.) pouches precooked brown rice (such as Uncle Ben's)

4 green onions, chopped

1 lemon, cut into wedges

Hot sauce (optional)

Directions

Heat canola oil in a large skillet over medium-high. Add onion mixture and sausage; cook 4 minutes or until vegetables are tender, stirring occasionally. Add chicken; cook 4 minutes or until chicken is lightly browned, stirring occasionally.

Strain tomatoes in a colander over a bowl, reserving 1/4 cup liquid. Add strained tomato mixture, 1/4 cup reserved tomato liquid, Cajun seasoning, salt, and rice to pan, scraping pan with a wooden spoon to loosen browned bits. Cover pan, reduce heat to medium, and simmer 10 minutes, stirring occasionally. Remove pan from heat; sprinkle with green onions. Divide rice mixture evenly among 4 bowls. Serve with lemon wedges and hot sauce, if desired.

Cover pan, reduce heat to medium, and simmer 10 minutes, stirring occasionally. Remove pan from heat; sprinkle with green onions. Divide rice mixture evenly among 4 bowls. Serve with lemon wedges and hot sauce, if desired.

Outbrain
Read more!