20 Minute Jambalaya
Jambalaya loaded with chicken, sausage, and shrimp in a chicken and tomato broth. Quick and easy for any weeknight meal.
Servings 6 people
Calories 434kcal
Ingredients
- 1/4 cup Olive oil
- 1 pound Ground chicken cooked/crumbled
- 2 links Andouille sausage sliced
- 1 pound Shrimp peeled and deveined, medium size
- 1 cup Bell peppers and onions diced
- 1 can Diced tomatoes
- 2 cups Chicken broth low sodium
- 2 cups White rice cooked
Seasoning (to taste)
- 1 1/2 tablespoons Seasoning salt
- 1 tablespoon Chili powder
- 2 teaspoons Garlic powder
- 2 teaspoons Onion powder
- 1 teaspoon Black pepper
- 1 Bay leaf crushed
Instructions
- In a large skillet, heat olive oil and cook ground chicken according to package. Add three pepper blend. Slice up andouille sausage into bite size pieces, add to skillet and cook for 5-7 mins.
- Add seasonings, chicken broth, and diced tomatoes to the pan. Simmer for 5 minutes.
- Add shrimp, cook until it begins to turn pink (about 5 minutes). Stir frequently. Add pre-cooked white rice, simmer for 5 minutes. Enjoy!
Notes
Any cooked chicken/chopped or shredded will work in this recipe.
Nutrition
Serving: 6people | Calories: 434kcal | Carbohydrates: 55g | Protein: 34g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 188mg | Sodium: 4126mg | Potassium: 865mg | Fiber: 2g | Sugar: 2g | Vitamin A: 500IU | Vitamin C: 7mg | Calcium: 110mg | Iron: 3mg