Smoky andouille sausage simmered with plenty of flavorful veggies and Cajun spices makes for a seamless weeknight meal. This one-skillet chicken jambalaya uses quick-cooking quinoa and cooked chicken to save time.
Easy Chicken Jambalaya in Less Than 30 Minutes
Ingredients
- 1 cup (170 grams) quinoa, rinsed and drained (certified gluten-free if necessary)
- 2 cups (500 grams) reduced-sodium, fat-free chicken broth (certified gluten-free if necessary)
- 1 tablespoon olive oil, divided
- 6 ounces (2 links or 170 grams) chicken and turkey andouille sausage, sliced (certified gluten-free if necessary)
- 1 medium (110 grams) onion, chopped
- 2 medium (120 grams each) bell peppers, thinly sliced
- 1 jalapeño, minced
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 2 teaspoons salt-free Cajun seasoning blend
- 1 (14.5-ounce) can no salt added diced tomatoes, drained
- 2 tablespoons no salt added tomato paste
- 2 cups (450 grams) shredded cooked chicken
- 3 green onions, sliced
Directions
Cook quinoa in chicken broth in a small saucepan according to package directions; cover and keep warm.
Heat 1 teaspoon oil in a large skillet over medium-high heat. Add andouille and cook, stirring occasionally, for 4 minutes or until browned on both sides. Transfer to a plate and set aside.
Heat remaining 2 teaspoons oil in skillet over medium-high heat. Stir in onion, bell pepper, jalapeño, garlic and thyme. Cook 5–7 minutes, stirring often, until vegetables are tender. Stir in tomatoes, tomato paste and seasoning blend; cook 1 minute, stirring constantly. Stir in cooked quinoa, andouille and chicken. Cook, stirring constantly, until thoroughly heated. Sprinkle with green onions.
Nutrition Information
Serves: 4 | Serving Size: 2 cups (290 grams)
Per serving: Calories: 448; Total Fat: 13g; Saturated Fat: 2g; Monounsaturated Fat: 3g; Cholesterol: 33mg; Sodium: 691mg; Carbohydrate: 45g; Dietary Fiber: 8g; Sugar: 6g; Protein: 38g
Nutrition Bonus: Potassium: 725mg; Iron: 46%; Vitamin A: 17%; Vitamin C: 39%; Calcium: 11%
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