Chicken and Sausage Jambalaya Big Batch
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Cajun · 75 min · Chicken · gluten-free, dairy-free, high-protein
606 cal
36g protein
66g carbs
22g fat
per serving · estimated
Ingredients
- 1/4 lb boneless chicken thighs
- 1/4 lb andouille sausage
- 3/4 cup long-grain white rice
- 1 yellow onion
- 1 green bell pepper
- 1 celery stalks
- 1 cup chicken stock
- 1 28 oz can diced tomatoes
- 1/2 tbsp cajun seasoning
- 1 green onions
Method (tap to check — screen stays awake)
- Brown the sliced andouille and diced chicken thighs in a large pot 10 minutes; set aside.
- Saute diced onion, bell pepper, and celery in the rendered fat 8 minutes.
- Stir in rice and cajun seasoning and toast 3 minutes.
- Add tomatoes, stock, and the reserved meats; bring to a boil.
- Cover and simmer on low 25 minutes without stirring until rice is tender.
- Rest 10 minutes, fold in green onions, and portion for the week.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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