This quick and easy Jambalaya is made in one pot and is loaded with a little New Orleans flavor! It’s the perfect gluten free meal for busy weeknights!
I’m jamming to the to the spicy, creamy and SUPER-hearty JAM-balaya beat today.
It’s probably a good thing you’re not here to witness it. I’m not one of those couch-dancers who is full of poise and grace and whatever.
More like flailing arms, awkwardly wiggling legs and I-may-have-possibly-turned-into-a-chicken head thrusts.
The huberoni tells me to “stop doing that” on a very regular basis.
Until I made him a steaming, cozy pot of tender, lightly fried rice, crunchy celery and peppers all mixed up with tangy-sweet tomatoes and BURSTS of a little spicy Cajun flavor. With sausage.
Because, after trying Andouille sausage for my FIRST TIME (I can feel the OVERFLOW of JUDGE happening right now) I have started to obsess in the only way that I know how: Umm, eat it every single meal and write pretty cursive “Taylor + Andouille” all over my recipe notebooks with scribbly hearts around it.
It’s how we DOOOOO.
MMkay. Jambalaya. It’s the ultimate form of husband distraction when you want to proceed with flailing arms, or really anything that requires him to not notice you (HI online shoe shopping!) but, real talk friends. I’m Canadian, I had no idea how in the heck to make a big ol’ pot of the New Orleans classic when Mr. FFF batted his long eyelashes (seriously, it’s INSANE how long they are) at me and asked for it.
ENTER my friend Julie, from “Table for Two, to save the day…because she wrote a whole cookbook called “Dinner for Two.” And – spoiler alert – it has a One-Pot, STUPID EASY Jambalaya recipe in it. <– We’re talking SO easy that, after I made it once to take pretty pictures of, the Hubonana made it AGAIN. BY HIMSELF.
And our house didn’t burn down. HUSBAND COOKING HIS OWN FOOD LIFE GOALS COMPL-EAT.
As you MAY have guessed, Julie’s book is filled with tasty recipes for 2 PEOPLE. Liiike, you don’t need to search the interwebz for a recipe, get excited about ALL the deliciousness up in yo’ screen and then realize that it serves eleventy billion people, and it’s just you and your dog. This leads to “guess it’s another bowl of homemade cereal for dinner.”
Don’t roll your eyeballs at me. We’re all about keeping it REAL here guys.
NOWWW you can make super tasty yums for that just-got-off-work-want-food-NOW kinda person that I know your soul is, and you don’t have to 1. Fill up your refrigerator and wait to be the super-prepared person when the zombie apocalypse happens or 2. THROW FOOD AWAY.
!!GASP!!!
You’re not a fan. I’m not a fan. NO ONE WINS.
But super easy, New Orleans flavor packed into a one-pot wonder of a meal with SAUSAGE, that even your can’t-make-toast husband can REPLICATE, WITH Z-E-R-O LEFTOVERS to hog prized fridge space?
Everyone’s a winner.
Maybe you’ll even get your hubby to make dinner while you flail your arms to some super-catchy-upbeat tune.
Clearly, you’re the TRUUU winner.
Ingredients
- 1 Tbsp Vegetable Oil I used olive
- 1 cup Green bell pepper diced (about 1 )
- 1 cup Small onion diced (about 1/2 )
- 2 Celery ribs diced
- 2 cloves Garlic minced
- 1/2 Pound boneless skinless chicken breasts, cut into 1-inch cubes
- 6 Ounces Andouille sausage cut into rounds
- 1 Tbsp Tomato paste
- 3/4 Cup Long grain white rice
- 1 1/2 Cups Chicken broth
- 1 Cup diced tomatoes undrained
- 1 Tbsp Cajun seasoning
- 1 Bay leaf
Instructions
- Add oil to a large pot or Dutch oven over medium-high eat. When the oil is hot, add the bell pepper, onion, celery and garlic to the pot. Cook until fragrant, about 3 minutes.
- Add the chicken, andouille, and tomato paste. Stir around the mix with the other ingredients and break up the tomato paste.
- Add the white rich and stir it around until lightly toasted.
- Stir in the chicken broth, diced tomatoes, Cajun seasoning, and bay leaf.
- Cover, and let it cook over low heat for 30 minutes, or until rice is cooked through and the liquid has been completely absorbed.* Stir every 10 minutes or so to prevent the rice from sticking to the bottom of the pan.
- Serve hot!
Tips & Notes:
** Although the book said it made two servings, we each got 2 meals out of this, so it depends on how much you eat!
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS! 
WEIGHT WATCHERS POINTS PER SERVING: POINTS+: 10. OLD POINTS: 9.
(Based off of 4 servings)
Want more easy, weeknight dinners?
Vegan Coconut Curry with Sweet Potato Noodles
Paleo Orange Beef Stir Fry with Kale and Sweet Potato Noodles
Kale and Quinoa Skillet with Mushrooms and Herbs
Other recipes from Julie that I want to try:
Zucchini Noodle Cashew Stir Fry
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Tim says
Loved it. Just made it for the family on a cold snowy night up here in Vermont. And so easy that even a husband like me can do it.
Taylor Kiser says
Yay! I am so happy to hear that!
LAJ says
This looks so good! I want to make soon but wondering if the rice is cooked ahead of time or if cooked after putting in the pot. Thank you!
Taylor Kiser says
Putting in the pot – just as the recipe says! 🙂
Lexi says
Delicious!!! I’ve been searching for flavorful gluten free and quick recipes and this did the trick for sure! Im usually skeptical of recipes online from time to time, but this recipe is now in my recipe book to cook repeatedly. Im a southern girl and I love flavor and this doesn’t miss it. Definitely worth the 5 stars!!
Taylor Kiser says
Thank you so much Lexi!