Weeknight Jambalaya

Weeknight Jambalaya

with Chicken

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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, add some smoky Andouille sausage and suddenly you’re in New Orleans. Loaded with sausage, shrimp and chicken, this one-bowl dinner is as filling as it is full of flavor.

  • Est. Cooking Time: 60 min
  • Allergens: Fish,Crustacean
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Zinfandel
  • Amber Ale

INGREDIENTS:

  • Green Onion
  • Jasmine Rice
  • Shrimp
  • Seafood Seasoning
  • Small Onion
  • Pasilla Chile
  • Chicken Breast
  • Crushed Tomatoes
  • Smoked Chicken Sausage
  • Garlic Cloves
  • Worcestershire Sauce
  • Celery
  • Chicken Stock Concentrate

EQUIPMENT YOU'LL NEED:

  • 2 Small Bowls
  • Large 3-inch Deep Saute Pan with Lid
  • Medium Bowl
  • Small Saucepot with Lid

FROM YOUR PANTRY:

  • Salt
  • Black Pepper
  • Olive Oil

INGREDIENTS 411:

  • It is normal for chicken to have a slight odor due to the vacuum sealed packaging.
  • Ingredients are gluten-free, but not handled in a gluten-free facility

Tips & Techniques:

Exclusive video demonstrations of the skills you’ll need to bring this meal to life.

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