"This Easy Weeknight Jambalaya is the ultimate comfort food made easy! Loaded with Andouille chicken sausage, shrimp – this is a super versatile dish that will have your whole family going back for seconds!"
Ingredients
1 package al fresco Andouille Chicken Sausage, sliced
2-3 tbsp avocado oil
12 oz. shrimp, pre-cooked
3 medium bell peppers, diced
4 large cloves garlic, minced
1 large yellow onion, diced
14 oz. can crushed tomatoes
3 cups chicken stock
1 cup long grain white rice
2 tsp cajun seasoning
salt & pepper to taste
Directions:
- 1Warm up a large pot or dutch oven on the stove. Add in 1 tbsp avocado oil and chicken sausage.
- 2Cook for 4-5 minutes, flipping halfway through. Remove chicken sausage and set aside.
- 3Add another tbsp oil, peppers, and onion. Add a generous pinch of salt. Cook for 5 minutes.
- 4Add garlic and cook for 1 more minute. Stir in can of tomatoes, chicken stock, 1 cup rice and cajun seasoning.
- 5Bring mixture to a boil, then reduce to low heat and cover to cook for 20-25 minutes stirring every couple minutes.
- 6Lastly, add shrimp and chicken sausage. Stir to combine.
