Weeknight Jambalaya

Weeknight Jambalaya

with Chicken‚ Shrimp and Sausage

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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, Shellfish
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Zinfandel
  • Amber Ale

INGREDIENTS:

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

EQUIPMENT YOU'LL NEED:

  • 2 Small Bowls
  • Large 3-inch Deep Sauté Pan with Lid
  • Medium Bowl
  • Small Sauce Pot with Lid

FROM YOUR PANTRY:

  • Salt
  • Black Pepper
  • Olive Oil

INGREDIENTS 411:

  • Ingredients are gluten-free, but not handled in a gluten-free facility