One-Pot Easy Cajun Jambalaya
A simplified version using rotisserie chicken and pre-sliced sausage for a quick weeknight meal.
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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 1/2 ounces diced tomatoes with green chiles
- 2 cups rotisserie chicken, shredded
- 1/4 cup green onions, sliced(optional)
Instructions
- 1
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
- 2
Add the sliced andouille sausage and brown for 3-4 minutes until slightly crispy.
- 3
Stir in the diced onion, bell pepper, and celery, cooking until the vegetables are softened, about 5 minutes.
- 4
Add the minced garlic and Cajun seasoning, stirring constantly for 1 minute until fragrant.
- 5
Stir in the uncooked rice, chicken broth, and the can of diced tomatoes with their juices.
- 6
Bring the mixture to a boil, then reduce heat to low, cover with a tight-fitting lid, and simmer for 20 minutes.
- 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
Fluff the rice with a fork and garnish with sliced green onions before serving.
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