Shredded rotisserie chicken is the shortcut hero in this one-pot Creole dish made with kidney beans for added comfort. A celebrated Louisiana classic, jambalaya is influenced by West African, Native American and European cooking.
| Level: | Easy |
| Total: | 40 min |
| Active: | 25 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 40 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 3-ounce fully cooked andouille sausages, sliced 1/4 inch thick
- 2 stalks celery, chopped, plus leaves for topping
- 1 onion, chopped
- 1 green bell pepper, chopped
- Kosher salt
- 2 tablespoons tomato paste
- 1 teaspoon Cajun seasoning
- 3/4 cup converted white rice
- 1 15-ounce can diced fire-roasted tomatoes
- 1 15-ounce can no-salt-added kidney beans, drained and rinsed
- 1 1/2 cups shredded rotisserie chicken or leftover turkey (skin removed; about 8 ounces)
Instructions
- Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, about 3 minutes. Add the celery, onion and bell pepper, season with salt and cook, stirring occasionally, until the vegetables soften, 3 to 5 minutes. Add the tomato paste and Cajun seasoning and cook, stirring occasionally, until the vegetables are coated, about 1 minute. Add the rice and cook, stirring, until coated, about 1 minute.
- Add the diced tomatoes and 5 cups water to the pot. Increase the heat to high and bring to a boil. Reduce the heat to a simmer, cover and cook until the rice is tender and the sauce thickens, 10 to 15 minutes.
- Stir the beans and chicken into the pot and cook until warmed through, about 1 minute. Top each serving with celery leaves and drizzle with olive oil.
Nutrition Facts
| Calories | 520 |
| Total Fat | 24 grams |
| Saturated Fat | 6 grams |
| Cholesterol | 53 milligrams |
| Sodium | 861 milligrams |
| Carbohydrates | 55 grams |
| Dietary Fiber | 11 grams |
| Sugar | 8 grams |
| Protein | 28 grams |
| Calories | 520 |
| Total Fat | 24 grams |
| Saturated Fat | 6 grams |
| Cholesterol | 53 milligrams |
| Sodium | 861 milligrams |
| Carbohydrates | 55 grams |
| Dietary Fiber | 11 grams |
| Sugar | 8 grams |
| Protein | 28 grams |
Reviews
It was a hit! Easy, tasty and a comforting weeknight meal. I did add a little slurry at the end of cooking to thicken to my liking. I do like it a bit less soupy. I do think the serving amount is off; it says it serves 4…I think it’s enough to serve 8. Will definitely make again.
Kidney beans in Jambalaya???
Simply delicious substituted the water with chicken broth and added cayenne pepper
Delicious. So easy. Great flavors.
Yum.
Love this recipe! Rich & spicy! Great for a any time dinner!
Delicious
No idea what this is, it’s is not jambalaya.
WOW! This dish was amazing, it was such a flavorful weeknight dinner that was also very filling. Perfect for leftovers for lunch throughout the week (I just have myself to cook for).
I added okra to mine because I love it and it really thickens it up. Other than that, no changes and dh and I loved it and have leftovers too!