Amylu Andouille Jambalaya with Chicken & Shrimp
An easy gluten-free, dairy-free jambalaya-style dinner with chicken sausage, chicken breast, shrimp and vegetables. Serve over Banza chickpea pasta or chickpea rice.
A little help for your week
This is a useful dinner when you want one cooking session to cover several meals. The vegetables simmer in the seasoned tomato sauce while the pasta or rice cooks separately. Portion them separately for leftovers, then combine when reheating so you can adjust the amount to suit your day.
On this page: Recipe card · Why you’ll love this recipe · Items needed · Ingredient notes · Tips for this recipe · Serving suggestions · Storage and make-ahead · Common questions
Why you’ll love this recipe
- The ingredient combination. Amylu andouille chicken sausage links, low-sodium chicken broth and cooked skinless chicken breast form the base of this recipe.
- A clear cooking sequence. The recipe card separates preparation, cooking, and finishing so you can work through one step at a time.
- A defined yield. The card makes 6 servings. Use its serving control to scale ingredient amounts, then reassess pan space and cooking time.
Items needed
Gather the tools for the method you plan to use. Alternate cooking methods may need different appliances.
- Skillet
- Knife and cutting board
- Kitchen scale
- Measuring cups and spoons
- Food thermometer
Ingredient notes
- Measured portions. Use a kitchen scale for the gram amounts in the card, especially dry Banza chickpea pasta.
- Grains and starches. Measure dry Banza chickpea pasta in the form named in the card. A cooked measure is different from a dry measure.
- Packaged ingredients. Check labels for your dietary needs and use the products named in the card when matching its nutrition estimates. A brand change can also change salt, sweetness, or thickness.
Amylu Andouille Jambalaya with Chicken & Shrimp
Ingredients
Equipment
Method
- Cook the Banza pasta separately following its package directions. Drain and set aside. For the rice version, use the amount in the notes and follow the rice package directions.
- Heat olive oil in a large deep skillet or pot over medium heat. Cook the onion and sliced chicken sausage for 8–10 minutes, stirring, until the onion softens. Add garlic and cook for 1 minute.
- Add crushed tomatoes, bell peppers, zucchini, Cajun seasoning, hot sauce and chicken broth. Simmer for 15–20 minutes, stirring occasionally, until the vegetables soften and the sauce thickens.
- Fold in the cooked chicken and cooked shrimp. Heat through to 165°F; avoid prolonged simmering once hot so the shrimp stay tender.
- Divide the finished jambalaya into the selected number of equal servings, using its finished weight for even portions. Divide the cooked pasta or rice separately into the same number of servings and serve together.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Preferred products
Sausage: Amylu or a similar gluten-free, dairy-free sausage. Match the style called for—breakfast, Italian or andouille—and check the flavor for added cheese.
Pasta: Banza or Kaizen plain pasta in a suitable shape. Follow that product’s cooking time; nutrition differs by brand. Kaizen contains lupin.
These are shopping options; the recipe’s estimated nutrition may use a different product. Substitutions change nutrition and may affect texture. Choosing one dairy-free or gluten-free ingredient does not make the whole recipe dairy-free or gluten-free. See Mel’s preferred products and photos.
Tips for this recipe
- Prepare the measured ingredients before heating the pan or assembling the dish. Follow the written order so ingredients are ready when they are needed.
- When scaling the recipe, increase ingredients together but keep the same doneness checks. A larger batch does not necessarily cook in the same time.
Serving suggestions
Serve after the resting or finishing step. Pair with vegetables and a starch if desired, and count sides separately unless they are included in the ingredients.
Storage and make-ahead
Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. If reheating cooked leftovers, heat them to 165°F throughout.
Food-safety reference: USDA leftover-storage guidance.
Common questions
Should I weigh ingredients before or after cooking?
Use the stage written next to each ingredient. Raw, cooked, drained, and dry weights are different; keep that distinction when measuring a portion or using the nutrition estimate.
How should I use the calories and macros?
The card lists estimates for its stated serving size. Use the listed ingredients and portions as the basis; changing brands, substitutions, toppings, or sides can change the values.
