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RECIPE
15 INGREDIENTS19 STEPS1hr

Weeknight Jambalaya with Chicken, Shrimp, Sausage

5.0
3 Ratings
Sometimes you want a dish that tastes like it’s been simmering for hours but is ready in a snap for a quick weeknight dinner. This faster version of Jambalaya fits the bill. Start with the Cajun “holy trinity” of celery, onion and chili pepper, and some smoky Andouille sausage.
Weeknight Jambalaya with Chicken, Shrimp, Sausage Recipe | SideChef
Sometimes you want a dish that tastes like it’s been simmering for hours but is ready in a snap for a quick weeknight dinner. This faster version of Jambalaya fits the bill. Start with the Cajun “holy trinity” of celery, onion and chili pepper, and some smoky Andouille sausage.
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Chef'd
Chef’d brings you fresh ingredients and world famous recipes right to your doorstep!
https://www.getchefd.com/
1hr
Total Time
$8.39
Cost Per Serving

Ingredients

US / METRIC
Servings:
2
Serves 2
1
Small  Onion
2 stalks
1
Pasilla Chile Pepper
2 cloves
1 pckg
Chicken Base
1
Scallion
2/3 cup
1 tsp
Seafood Seasoning
1 Tbsp
Worcestershire Sauce
2
Andouille Sausages
1/2 tsp
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Nutrition Per Serving

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CALORIES
1576
FAT
76.8 g
PROTEIN
100.4 g
CARBS
142.1 g

Cooking Instructions

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Step 1
Peel Onion (1) , dice into quarter inch pieces, and place in a small bowl. Dice Celery (2 stalks) into quarter inch pieces, and add to bowl.
Step 2
Remove core, seeds, and stem from Pasilla Chile Pepper (1) and cut into large dice, and add to bowl. Mince Garlic (2 cloves) and add to bowl.
Step 3
Thinly slice Scallion (1) and set aside.
Step 4
In another small bowl, mix one cup of warm water with Chicken Base (1 pckg) to make broth, and set aside. Slice Andouille Sausages (2) into half inch rounds, and set aside.
Step 5
In a small saucepan, add Jasmine Rice (2/3 cup) with one cup of cold water. Bring to boil, cover and reduce heat to simmer. Simmer for 15 minutes.
Step 6
Remove from heat and keep covered for ten minutes.
Step 7
Fluff rice with a fork, and hold until plating.
Step 8
Pat dry Tyson® Chicken Breast (1) with a paper towel and season it with Salt (1/4 tsp) and a pinch of pepper on both sides.
Step 9
Pat dry Shrimp (8) with paper towel. Season with a pinch of salt and pepper on both sides.
Step 10
Heat a tablespoon of olive oil in a large deep saute pan over medium high heat. Add chicken and cook until golden brown on one side for five minutes.
Step 11
Turn over, cover, and cook for another five minutes until cooked through. Transfer chicken to medium bowl, and set aside.
Step 12
Add sausage and shrimp to pan. Sear sausage on one side for two minutes, flip shrimp after one minute and cook another minute on the opposite side. Remove sausage and shrimp, and add to the chicken in the bowl.
Step 13
Add one tablespoon of olive oil to the same saute pan and heat over medium high heat. Add the onion, celery, pasilla pepper, and garlic to the pan. Stirring often, cook for five minutes until they caramelize.
Step 14
Meanwhile, use your hands to pull the cooked chicken into one and a half inch torn pieces, and return to bowl.
Step 15
Add broth, Seafood Seasoning (1 tsp) , Canned Crushed Tomatoes (1 3/4 cups) , and Worcestershire Sauce (1 Tbsp) . Increase the heat and bring to a boil. Reduce to simmer and cook for five minutes.
Step 16
Add chicken, sausage, Salt (1/4 tsp) , and Ground Black Pepper (1/4 tsp) to the pot, and stir. Do not add shrimp. Cook for another five minutes.
Step 17
Add shrimp and stir. Cook for one minute and remove from heat.
Step 18
Evenly distribute jambalaya into two bowls. Rinse out a half inch measuring cup leaving very little moisture. Fill the cup with rice and gently press to pack rice to form a mold. Scoop out mold of rice into center of jambalaya. Sprinkle sliced green onions over the top.
Step 19
Serve and enjoy!
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Nutrition Per Serving
Calories
1576
% Daily Value*
Fat
76.8 g
98%
Saturated Fat
10.6 g
53%
Trans Fat
0.0 g
--
Cholesterol
252.3 mg
84%
Carbohydrates
142.1 g
52%
Fiber
15.2 g
54%
Sugars
53.7 g
--
Protein
100.4 g
201%
Sodium
23133.6 mg
1006%
Vitamin D
0.2 µg
1%
Calcium
271.4 mg
21%
Iron
9.1 mg
51%
Potassium
1421.3 mg
30%
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