Creole Jambalaya Bowl

Ingredients - Serves 6

• Parsley - 2 tablespoons, chopped
• Green onions - 1/4 cup, chopped
• Shrimp - 1 pound, peeled and deveined
• Long grain rice - 1 cup
• Chicken broth - 2 cups
• Diced tomatoes - 1 can (14.5 oz)
• Creole seasoning - 2 tablespoons
• Garlic - 4 cloves, minced
• Bell peppers - 2, diced
• Onion - 1, diced
• Andouille sausage - 1 pound, sliced
• Chicken thighs - 1 pound, boneless and skinless
• Olive oil - 2 tablespoons

Let's Get Started

1. Heat the olive oil in a large pot over medium heat. Add the chicken and sausage and cook until browned, then remove from the pot and set aside.
2. In the same pot, add the onion, bell peppers, and garlic. Cook until the vegetables are softened.
3. Add the Creole seasoning, diced tomatoes, and chicken broth to the pot. Stir to combine.
4. Add the rice to the pot and stir to combine. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 minutes.
5. Add the shrimp to the pot and cook until they are pink and cooked through, about 5 minutes.
6. Return the chicken and sausage to the pot and stir to combine. Cook for an additional 5 minutes, until everything is heated through.
7. Serve the jambalaya in bowls, topped with the green onions and parsley.

Dietary Info

• Dish Type: Main Course
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Calories: 550
• Fat: 20g
• Carbs: 50g
• Protein: 35g
• Sodium: 1500mg
• Sugar: 5g