Description
Jambalaya pasta in one pot featuring Andouille sausage, chicken, shrimp, tons of veggies, and orzo pasta. It’s drool-worthy!Â
Ingredients
Units
Scale
- 8 ounces Andouille sausage (or kielbasa or any smoked sausage), sliced
- 1 green bell pepper, finely diced
- 1 medium yellow onion, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 8 ounces of boneless skinless chicken breasts, diced
- 8 ounces white mushrooms, sliced
- 1 (16-ounce) can of diced tomatoes, undrained
- 2 cups chicken broth or chicken bone broth (low-sodium)
- 2 bay leaves
- 8 ounces shrimp, peeled, and deveined (you can use uncooked or cooked)
- 1 cup uncooked orzo
For the Creole seasoning:Â
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
Instructions
Slow Cooker Method
- Combine all ingredients except orzo and shrimp in the slow cooker.
- Cover; cook on low for 7-9 hours or until chicken is cooked through.
- Fifteen minutes before serving, stir in orzo and shrimp. Increase heat to high; cover and cook until the orzo is al dente and the shrimp are cooked through and tender.
- Taste and add more salt if you desire. Dish and garnish with fresh parsley or cilantro or thyme depending on what you have on hand. Enjoy!
Stovetop Method
- Combine all ingredients for the Creole seasoning in a small bowl and set aside.
- In a dutch oven or a large saucepan over medium-high heat, add a splash of olive oil. Heat oil and cook the sausage until slightly browned, about 5 minutes.
- Add bell pepper, onion, celery, and garlic; sauté and cook until softened but not translucent, about 4 minutes.
- Stir in the cubed chicken breast; cook only until the chicken is no longer pink.
- Add mushrooms, and give it a quick stir. Then Creole seasoning mix, followed by diced tomatoes with their juice and chicken bone broth. Throw in bay leaves, cover, and bring to a boil over medium-high heat.
- Uncover, increase heat to high, and add orzo. Cook for 10 more minutes, occasionally stirring, until the orzo is cooked through and tender. Stir in uncooked shrimp and cook for 2-3 minutes or until pink and tender.Â
- Taste and add more salt if you desire. Dish and garnish with fresh parsley or cilantro or thyme depending on what you have on hand. Enjoy!
Notes
- If you use cooked shrimp, add it to the slow cooker or saucepan right before serving.
- This jambalaya freezes very well. It tastes even better when reheated. Enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: 714
- Sugar: 9.6g
- Sodium: 1692.5mg
- Fat: 41.9g
- Saturated Fat: 13.5g
- Trans Fat: 0.3g
- Carbohydrates: 35.6g
- Fiber: 4.5g
- Protein: 49.8g
- Cholesterol: 215.6mg