Can you believe August is almost here? This Summer has been flying by and we’re getting ready to jet off to Italy next week 🇮🇪 Today I wanted to share a recipe I’ve been working on for a few months that I finally think is ready to share! I don’t eat pork or shellfish personally, but I’ve always been intrigued by Jambalaya and have been on a mission to make a version that worked for my dietary restrictions. So if you’re like me and don’t eat shellfish, have an allergy, or just don’t like it, behold One Pot Seafood-less Jambalaya. I hope you love it!
INGREDIENTS
- 2 tsp Olive Oil
- 1 lb Beyond Meat Sausage or Chicken Sausage, cut into chunks
- 1 lb Boneless Chicken Breast, cut into chunks
- 1/2 Small Yellow Onion, diced
- 1/2 Green Bell Pepper, diced
- 2 stalks Celery, chopped
- 4 cloves Garlic, minced
- 2 1/2 cups Chicken Stock
- 1 14 oz can Diced Tomatoes
- 1 6 oz can Tomato Paste
- 2 cups Brown Rice
- 2 tsp Creole Seasoning (or equal parts Garlic Powder, Onion Powder, Paprika, Oregano, Thyme, Basil, Parsley)
- 2 tsp Brown Sugar
- Salt & Pepper
- 3 Scallions, chopped
INSTRUCTIONS
In a large dutch oven or pot (use one that has a lid), heat the olive oil over medium high heat. When hot, add the chicken and sausage, season with salt and cook until browed, approximately 5 minutes.
Transfer the chicken and sausage to a bowl and set aside.
In the same pot, sauté the onions, celery, and bell pepper for 5 minutes until tender.
Add in the garlic and cook for another 2 minutes. Add back in the chicken and sausage (if there’s any juice in the bowl, add that too), and add all the remaining ingredients except the scallions.
Bring to a simmer, lower the heat to low, cover the pot and cook for 30 minutes or until the rice is tender. While the jambalaya is cooking, switch to a clean cooking utensil.
Garnish with the chopped scallions and enjoy! I hope you love this Seafood-less Jambalaya as much as I do. 🤗
One Pot Seafood-less Jambalaya
Ingredients
- 2 tsp Olive Oil
- 1 lb Boneless Chicken Breast cut into chunks
- 1 lb Beyond Meat Sausage or Chicken Sausage cut into chunks
- 1/2 Small Yellow Onion diced
- 1/2 Green Bell Pepper diced
- 2 stalks Celery chopped
- 4 cloves Garlic minced
- 2 1/2 cups Chicken Stock
- 1 14 oz can Diced Tomatoes
- 1 6 oz can Tomato Paste
- 2 cups Brown Rice
- 2 tsp Creole Seasoning or equal parts Garlic Powder, Onion Powder, Paprika, Oregano, Thyme, Basil, Parsley
- 2 tsp Brown Sugar
- Salt & Pepper
- 3 Scallions chopped
Instructions
- In a large dutch oven or pot (use one that has a lid), heat the olive oil over medium high heat. When hot, add the chicken and sausage, season with salt and cook until browed, approximately 5 minutes. Transfer the chicken and sausage to a bowl and set aside.
- In the same pot, saute the onions, celery, and bell pepper for 5 minutes until tender. Add in the garlic and cook for another 2 minutes. Add back in the chicken and sausage (if there's any juice in the bowl, add that too), and add all the remaining ingredients except the scallions. Bring to a simmer, lower the heat to low, cover the pot and cook for 30 minutes or until the rice is tender. While the jambalaya is cooking, switch to a clean cooking utensil.
- Garnish with the chopped scallions and enjoy!
