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MEL'S EASY KITCHEN

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.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Meal: Dinner
By: Melanie

Equipment

  • Skillet
  • Knife and cutting board
  • Kitchen scale
  • Measuring cups and spoons
  • Food thermometer
  • Large pot
  • Mixing bowl

Ingredients

  • 2 tbsp olive oil
  • 1 large onion diced; about 150 g
  • 2 Amylu andouille chicken sausage links 85 g each; sliced
  • 6 cloves garlic minced
  • 14 oz crushed tomatoes canned
  • 3 green bell peppers diced; about 360 g total
  • 2 medium zucchini diced; about 392 g total
  • 2 tbsp Cajun seasoning gluten-free
  • 1 tsp hot sauce
  • 1 cup low-sodium chicken broth gluten-free
  • 1 lb cooked skinless chicken breast diced or shredded; 454 g
  • 1 lb cooked peeled shrimp 454 g
  • 336 g dry Banza chickpea pasta or use the rice alternative in the notes

Instructions

  • 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 per serving

Calories: 543kcal | Carbohydrates: 44.6g | Protein: 60.3g | Fat: 14.3g | Fiber: 14.4g

Notes

For the base 6-serving recipe, the rice alternative uses 300 g dry Banza chickpea rice instead of 336 g dry pasta. This is 50 g dry rice or 56 g dry pasta per dinner; multiply those per-serving amounts if changing the yield.
Supplied meal-plan nutrition per dinner with pasta: about 543 calories, 60.3 g protein, 44.6 g carbohydrate and 14.3 g fat. With rice: about 523 calories, 60.3 g protein, 43.6 g carbohydrate and 14.3 g fat. Nutrition is estimated.
Refrigerate promptly and use within 3–4 days or freeze. Reheat leftovers to 165°F. Chicken and shrimp weights are cooked weights.
Inspired by Morgan Mallory.
Fiber is estimated for the pasta version, using 56 g dry Banza chickpea penne per dinner and the vegetables in the six-serving recipe. The rice variation has a different fiber value.