Tastes Better From Scratch · by Lauren Allen★ 5.0 (485)
One Pan Jambalaya
NUTRITION · PER SERVING55M COOK
CAL 26%·PRO 91%
CARBS 43G33% OF CAL
3G FIBER6G SUGAR34G OTHER
FAT 18G32% OF CAL
5G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
One-pan jambalaya with chicken, sausage, vegetables, and bold cajun spices. Comfort food loaded with flavor, ready in under an hour.
maincajunbowlchickenpork🍳 skillet
View the full recipe on Tastes Better From Scratch →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 Tablespoon oil ((vegetable or canola oil))
- 1 pound andouille sausage* (, cut into 1/4 inch thick slices)
- 1 1/2 pounds boneless skinless chicken breasts (, cut into bite-size pieces)
- 2 Tablespoons all-purpose flour
- 2 Tablespoons butter
- 1 yellow or white onion (, chopped)
- 4 green onions (, chopped)
- 4 cloves garlic (, finely minced)
- 3 ribs celery (, chopped)
- 1 green bell pepper (chopped)
- 1 1/2 teaspoon dried basil
- 1 1/2 teaspoon Cajun seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1/4 teaspoon cayenne pepper (optional, add more for spice, if desired.)
- 14.5 ounce can diced tomatoes
- 2 1/2 cups low-sodium chicken broth
- 1 1/4 cup long-grain white rice
At a glance
PER SERVING · TIME 55M
CAL 26%·PRO 91%
CARBS 43G33% OF CAL
3G FIBER6G SUGAR34G OTHER
FAT 18G32% OF CAL
5G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 35m
- Sodium
- 1382mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 820mg
- Calcium
- 69mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1382MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.