One-Pot Jambalaya Recipe

Name: One-Pot Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Vegetable Oil (I Used Olive); 1 cup Diced Green Bell Pepper; 1/2 cups Diced Onion; 2 Ribs Celery, Diced; 2 cloves Garlic, Minced; 1/2 pounds Boneless, Skinless Chicken Breasts, Cut Into 1-inch Cubes; 6 ounces, fluid Andouille Sausage, Cut Into Rounds; 1 Tablespoon Tomato Paste; 3/4 cups Long Grain White Rice; 1- 1/2 cup Chicken Broth; 1 cup Diced Tomatoes, Undrained; 1 Tablespoon Cajun Seasoning; 1 Bay Leaf

Servings: persons

1 Tablespoon Vegetable Oil (I Used Olive)
1 cup Diced Green Bell Pepper
1/2 cups Diced Onion
2 Ribs Celery, Diced
2 cloves Garlic, Minced
1/2 pounds Boneless, Skinless Chicken Breasts, Cut Into 1-inch Cubes
6 ounces, fluid Andouille Sausage, Cut Into Rounds
1 Tablespoon Tomato Paste
3/4 cups Long Grain White Rice
1- 1/2 cup Chicken Broth
1 cup Diced Tomatoes, Undrained
1 Tablespoon Cajun Seasoning
1 Bay Leaf

1
Add oil to a large pot or Dutch oven over medium-high eat.
2
When oil is hot, add bell pepper, onion, celery and garlic to the pot.
3
Cook until fragrant, about 3 minutes.
4
Add chicken, andouille, and tomato paste.
5
Stir around the mix with the other ingredients and break up the tomato paste.
6
Add white rice and stir it around until lightly toasted.
7
Stir in chicken broth, diced tomatoes, Cajun seasoning, and bay leaf.
8
Cover, and cook over low heat for 30 minutes, or until rice is cooked through and the liquid has been completely absorbed.
9
Stir every 10 minutes or so to prevent the rice from sticking to the bottom of the pan.
10
Serve hot!
11
Recipe from Julie Wamplers Dinner for Two.
12
Notes: 1.
13
Mine took a little longer than 30 minutes to cookmore like 45 minutes.
14
2.
15
Although the book said it made two servings, we each got 2 meals out of this, so it depends on how much you eat!

345

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 Tablespoon Vegetable Oil (I Used Olive), 1 cup Diced Green Bell Pepper, 1/2 cups Diced Onion, 2 Ribs Celery, Diced, and more.

Yes, One-Pot Jambalaya falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

One-Pot Jambalaya

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