Andouille sausage, shrimp, and chicken jambalaya 

Bring some spice to the table with this creole-inspired meal. Jambalaya provides a refreshing twist on a traditional dish, but stays true Louisiana-style spice, heartiness and plate-emptying satisfaction!

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Serves: 4
Level: Medium

INGREDIENTS:  

  • 1 package fully cooked Andouille sausage
  • ½ lb. boneless skinless chicken breast
  • ½ lb. shrimp-peeled and deveined
  • Olive oil
  • Salt
  • Pepper
  • Jambalaya

Prep:

  1. Slice Andouille sausage into coins.
  2. Cut chicken into bite size pieces and season with salt and pepper.
  3. Butterfly the shrimp and season with salt.

COOKING INSTRUCTIONS:    

  1. Prepare Jambalaya as instructed on the bag. While the oats are cooking, begin the protein.
  2. In a medium sauté pan coat pan with olive oil and heat on medium.
  3. Add chicken to pan, brown on all sides and cook until internal temperature is 165°F. Remove chicken from pan and set aside.
  4. Add Andouille sausage to the same pan. Once the Andouille is brown and the oil turns a reddish hue remove from pan and set aside.
  5. Add shrimp to the same pan and sauté until shrimp is fully cooked.
  6. Once Jambalaya is cooked, fold all the proteins in and heat through.
  7. Serve in a bowl and enjoy!
 

Vegetable Jambalaya

Looking for a lighter Jambalaya? Well look no further because Grainful’s Vegetable Jambalaya has got you covered! This bold dish has all the flavor and texture of a traditional Louisiana Jambalaya, without the meat!

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Serves: 4
Level: Easy

INGREDIENTS:  

  • 1 medium zucchini, sliced long ways into ½” thick strips
  • 1 small eggplant, sliced long ways into ½” thick strips 
  • 1 red bell pepper, remove insides and cut into four pieces
  • Olive oil
  • Salt
  • Pepper
  • Jambalaya

COOKING INSTRUCTIONS:    

  1. Prepare Jambalaya as instructed on the bag.  In the meantime, begin preparing the vegetables.
  2. Preheat grill. Season zucchini, eggplant and pepper with olive oil, salt and pepper.
  3. Once the grill is hot, place veggies on grill.
  4. Once brown on one side, turn using tongs.  Brown the other side and set aside on a plate. Let them cool and cut into bite sized pieces.
  5. Once the Jambalaya is done, fold in the veggies and heat through.
  6. Serve in a bowl and enjoy! 

 

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