Chicken and Sausage Jambalaya Big Batch

Cajun · 75 min · Chicken · gluten-free, dairy-free, high-protein

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Ingredients

• 2 lb boneless chicken thighs
• 1 lb andouille sausage
• 4 cups long-grain white rice
• 2 yellow onion
• 2 green bell pepper
• 4 celery stalks
• 6 cups chicken stock
• 28 oz can diced tomatoes
• 3 tbsp cajun seasoning
• 6 green onions

Method

1. Brown the sliced andouille and diced chicken thighs in a large pot 10 minutes; set aside.
2. Saute diced onion, bell pepper, and celery in the rendered fat 8 minutes.
3. Stir in rice and cajun seasoning and toast 3 minutes.
4. Add tomatoes, stock, and the reserved meats; bring to a boil.
5. Cover and simmer on low 25 minutes without stirring until rice is tender.
6. Rest 10 minutes, fold in green onions, and portion for the week.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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