One-Pot Jambalaya {Gluten Free + Super Simple}
Try this One-Pot Jambalaya {Gluten Free + Super Simple} recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 2
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 1 1/2 cups chicken broth
- 1 tbsp tomato paste
- 2 cloves garlic (minced)
- 3/4 cup long grain white rice
- 1 leaf
- 2 celery ribs (diced)
- 1 tbsp cajun seasoning
- 1 tbsp vegetable oil (i used olive)
- 1 cup green bell pepper (diced (about 1 ))
- 1 cup small onion diced ((about 1/2 ))
- 1/2 pound boneless (skinless chicken breasts, cut into 1-in
- 6 ounces andouille sausage (cut into rounds)
- 1 cup diced tomatoes (undrained)
- Carbohydrate 26.6868312516853 g
- Cholesterol 690 mg
- Fat 138.995106250311 g
- Fiber 0.925937501722175 g
- Protein 173.949075000139 g
- Saturated Fat 39.7988925001433 g
- Serving Size 1 1 -4 (1218g)
- Sodium 653.47124999445 mg
- Sugar 25.7608937499631 g
- Trans Fat 11.8451731250402 g
- Calories 2101 calories
Add oil to a large pot or Dutch oven over medium-high eat. When the oil is hot, add the bell pepper, onion, celery and garlic to the pot. Cook until fragrant, about 3 minutes. Add the chicken, andouille, and tomato paste. Stir around the mix with the other ingredients and break up the tomato paste. Add the white rich and stir it around until lightly toasted. Stir in the chicken broth, diced tomatoes, Cajun seasoning, and bay leaf. Cover, and let it cook over low heat for 30 minutes, or until rice is cooked through and the liquid has been completely absorbed.* Stir every 10 minutes or so to prevent the rice from sticking to the bottom of the pan. Serve hot!
