Skillet Jambalaya

Servings 5

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Ingredients

2 tbsp avocado oil
1 lb andouille chicken sausage
2 bell peppers, chopped
1 onion, diced
1 jalapeno, seeded & minced
2 celery stalks, diced
3 garlic cloves, minced
14 oz crushed tomatoes, canned
2½ cups chicken broth
1½ cups brown rice, uncooked
2 tbsp cajun seasoning
12 oz shrimp, raw & thawed
14 oz kidney beans, drained
green onions

Instructions

In a large skillet with a lid, heat the oil (use a medium saucepan if you don't have a large skilled w/lid).
Add sausage, bell & jalapeño peppers, onion, celery & garlic. Sauce for 5-10 min or until veggies are softened.
Add tomatoes, chicken broth, rice and cajun seasoning. Bring to a simmer.
Once simmering, cover & reduce heat to keep at a simmer. Cook for 40-45 minutes or until rice is cooked through. <If you use white rice, this cook time will be much shorter. Look for the cook time on your rice.>
Add the shrimp & beans.
Cook uncovered for another 5 minutes or until shrimp are cooked.
Let sit for a couple of minutes.
Top with green onions & enjoy!

Notes

Tips:

Use veggie broth + vegan sausage + omit shrimp to make this vegan or vegetarian.

This is great for leftovers and freezes well.

If you are even shorter on time, skip the broth & uncooked rice and dump in 3 - 4 cups of precooked rice. Simmer until warm throughout.

Another short-on-time tip, go ahead and buy precut veggies.

How to Use:

For athletes: Enjoy this balanced meal & add extra rice, bread, or other carbs on the side if you need more carbs.

For healthy eating: Stick to 1 serving (for most), and if you're still hungry, add some extra veggies on the side!

For kids: If your kids are adventurous with spices, they can enjoy this meal with you! You can also deconstruct for them and put a couple shrimp, slices of sausage, and rice in different piles.