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.
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: 326; Total Fat: 10g; Saturated Fat: 2g; Monounsaturated Fat: 3g; Cholesterol: 33mg; Sodium: 690mg; Carbohydrate: 42g; Dietary Fiber: 9g; Sugar: 6g; Protein: 16g Nutrition Bonus: Potassium: 403mg; Iron: 38%; Vitamin A: 17%; Vitamin C: 34%; Calcium: 9% Easy Chicken Jambalaya in Less Than 30 Minutes
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Directions