One-Pot Easy Cajun Jambalaya

Ingredients

• 2 tablespoons vegetable oil
• 12 ounces andouille sausage, pre-sliced
• 1 medium yellow onion, diced
• 1 large green bell pepper, diced
• 2 stalks celery stalks, diced
• 3 cloves garlic, minced
• 2 tablespoons Cajun seasoning
• 2 cups long-grain white rice
• 4 cups chicken broth
• 14.5 ounces diced tomatoes with green chiles
• 2 cups rotisserie chicken, shredded
• 0.25 cup green onions, sliced(optional)

Instructions

1. 1

   Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.

2. 2

   Add the sliced andouille sausage and brown for 3-4 minutes until slightly crispy.

3. 3

   Stir in the diced onion, bell pepper, and celery, cooking until the vegetables are softened, about 5 minutes.

4. 4

   Add the minced garlic and Cajun seasoning, stirring constantly for 1 minute until fragrant.

5. 5

   Stir in the uncooked rice, chicken broth, and the can of diced tomatoes with their juices.

6. 6

   Bring the mixture to a boil, then reduce heat to low, cover with a tight-fitting lid, and simmer for 20 minutes.

7. 7

   Gently fold in the shredded rotisserie chicken and cover for another 5 minutes to heat the chicken through and finish absorbing the liquid.

8. 8

   Fluff the rice with a fork and garnish with sliced green onions before serving.