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RECIPE
16 INGREDIENTS8 STEPS1hr

Simple Weeknight Jambalaya

5.0
9 Ratings
What could be better on a cold night than a pot of warm, spiced stew? This jambalaya is the perfect way to turn leftovers into a masterpiece. Jazz it up with your favorite substitutions and make it your own.
Simple Weeknight Jambalaya Recipe | SideChef
What could be better on a cold night than a pot of warm, spiced stew? This jambalaya is the perfect way to turn leftovers into a masterpiece. Jazz it up with your favorite substitutions and make it your own.
SideChef
Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
https://www.SideChef.com
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SideChef
Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
https://www.SideChef.com
1hr
Total Time
$4.58
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
1 lb
Spicy Italian Sausages
3 stalks
3 cloves
2 1/2 cups
Chicken Stock
2 Tbsp
Cajun Seasoning
1 tsp
Dried Thyme
1 can
(14 oz)
Crushed Tomatoes
1 Tbsp
to taste
to taste
Scallions , sliced
(optional)
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Nutrition Per Serving

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CALORIES
941
FAT
48.6 g
PROTEIN
44.3 g
CARBS
78.8 g

Cooking Instructions

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Step 1
Cube Tyson® Chicken Breasts (1 lb) into bite-size pieces. Slice Spicy Italian Sausages (1 lb) .
Step 2
Chop Celery (3 stalks) stalks. Mince the Garlic (3 cloves) .
Step 3
Dice the Red Bell Pepper (1) and Yellow Onion (1) .
Step 4
In a dutch oven over medium-high heat, add Olive Oil (1 Tbsp) . Cook sausage then chicken in 2 batches, cook until golden brown on all sides, about 5 minutes each batch. Take out and set aside.
Step 5
In the same pot add celery, yellow onion, red bell pepper, and garlic. Cook until vegetables are softened, about 5 minutes.
Step 6
Pour in Chicken Stock (2 1/2 cups) , Cajun Seasoning (2 Tbsp) , Bay Leaf (1) , Dried Thyme (1 tsp) , and Crushed Tomatoes (1 can) . Bring to a boil.
Step 7
Into the pot, add White Rice (1 cup) , chicken, and sausage. Simmer, covered, for 20-25 minutes, stirring occasionally, until rice is cooked through and liquid is mostly absorbed.
Step 8
Season with Salt (to taste) and Ground Black Pepper (to taste) . Serve with Scallions (to taste) .
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Nutrition Per Serving
Calories
941
% Daily Value*
Fat
48.6 g
62%
Saturated Fat
13.5 g
68%
Trans Fat
0.0 g
--
Cholesterol
131.5 mg
44%
Carbohydrates
78.8 g
29%
Fiber
6.4 g
23%
Sugars
14.8 g
--
Protein
44.3 g
89%
Sodium
2535.3 mg
110%
Vitamin D
0.2 µg
1%
Calcium
150.4 mg
12%
Iron
6.2 mg
34%
Potassium
645.8 mg
14%
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