Smoky andouille sausage simmered with loads of flavorful veggies and Cajun spices makes for a satisfying weeknight meal. This one-skillet rooster jambalaya makes use of protein-packed quinoa and pre-cooked rooster to avoid wasting time.
Energetic time: quarter-hour | Complete time: half-hour
Hen Jambalaya
Elements
- 1 cup (170g) quinoa, rinsed and drained
- 2 cups reduced-sodium, fat-free rooster broth
- 1 tbsp olive oil, divided
- 6 oz. (170g) rooster and turkey andouille sausage (2 hyperlinks), sliced
- 1 medium (110g) onion, chopped
- 2 medium (120g every) bell peppers, thinly sliced
- 1 jalapeño, minced
- 3 cloves garlic, minced
- 1 tsp recent thyme leaves
- 1 (14.5 oz.) can no-salt-added diced tomatoes, drained
- 2 tbsp no-salt-added tomato paste
- 2 tsp salt-free Cajun seasoning mix
- 2 cups (280g) shredded cooked rooster
- 3 inexperienced onions, sliced
Instructions
Cook dinner the quinoa within the rooster broth in a small saucepan based on bundle instructions. Cowl and maintain heat.
Warmth 1 tsp olive oil in a big skillet over medium-high warmth. Add the andouille sausage and prepare dinner, stirring sometimes, for 4 minutes or till browned on each side. Switch to a plate and put aside.
Warmth the remaining 2 tsp olive oil within the skillet over medium-high warmth. Stir within the onion, bell peppers, jalapeño, garlic, and thyme. Cook dinner for five–7 minutes, stirring typically, till the greens are tender. Stir within the tomatoes, tomato paste, and Cajun seasoning mix; prepare dinner for 1 minute, stirring always.
Stir within the cooked quinoa, reserved andouille sausage, and rooster. Cook dinner, stirring always, for two–3 minutes till completely heated. Sprinkle with the inexperienced onions and serve.
Serves: 4 | Serving Measurement: 2 cups
Vitamin (per serving): Energy: 392; Complete Fats: 14g; Saturated Fats: 3g; Monounsaturated Fats: 5g; Polyunsaturated Fats: 2g; Ldl cholesterol: 71mg; Sodium: 806mg; Carbohydrate: 42g; Dietary Fiber: 9g; Sugar: 6g; Protein: 25g
Vitamin Bonus: Potassium: 494mg; Iron: 40%; Vitamin A: 15%; Vitamin C: 34%; Calcium: 10%
Initially printed December 2016; Up to date July 2026
