Bayou Chicken & Bell Pepper Jambalaya

Name: Bayou Chicken & Bell Pepper Jambalaya with Celery, Tomato & Scallions
Total time: 45 min
Yield: 2
Cuisine: North America
Ingredients: 1 unit Onion; 1 unit Bell Pepper; 2.5 ounce Celery; 2 unit Scallions; 1 unit Tomato; 1 unit Tomato Paste; ¾ cup Jasmine Rice; 1 unit Veggie Stock Concentrate; 1 unit Mushroom Stock Concentrate; 1 tablespoon Cajun Spice Blend; 1 teaspoon Garlic Powder; Salt; Pepper; 3 teaspoon Cooking Oil; 10 ounce Chopped Chicken Breast

with Celery, Tomato & Scallions

Recipe Development TeamPublished on July 10, 2024

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Let the good times roll with this Louisiana-inspired vegan one-pot jambalaya! It’s made with fragrant jasmine rice, packed with colorful bell pepper, celery, tomato, and scallions, and jazzed up to the nines with a dose of our kickin’ blend of Cajun spices. Get ready to simmer your way to Bayou bliss (then breeze through those dishes afterwards!).

Tags:

Protein Smart

•Calorie Smart

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes

Prep Time15 minutes

DifficultyMedium

Ingredients

serving amount

1 unit

Onion

1 unit

Bell Pepper

2.5 ounce

Celery

2 unit

Scallions

1 unit

Tomato

1 unit

Tomato Paste

¾ cup

Jasmine Rice

1 unit

Veggie Stock Concentrate

1 unit

Mushroom Stock Concentrate

1 tablespoon

Cajun Spice Blend

1 teaspoon

Garlic Powder

10 ounce

Chopped Chicken Breast

Not included in your delivery

Salt

Pepper

3 teaspoon

Cooking Oil

Nutrition Values

/ per serving

Calories650 kcal

Fat12 g

Saturated Fat1.5 g

Carbohydrate87 g

Sugar10 g

Dietary Fiber3 g

Protein39 g

Cholesterol105 mg

Sodium690 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Paper Towel

•Medium Pot

Instructions

• Wash and dry produce. • Halve, peel, and dice onion into 1⁄2-inch pieces. Core, deseed, and dice bell pepper into 1⁄2-inch pieces. Thinly slice celery. Trim and thinly slice scallions, separating whites from greens. Dice tomato into 1⁄2-inch pieces.

Rinse shrimp* under cold water and pat dry with paper towels or open package of chicken* and drain off any excess liquid. Heat a drizzle of oil in a medium, heavy-bottomed pot over medium-high heat. Add shrimp or chicken in a single layer; season with salt and pepper. Cook, stirring occasionally, until cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pot.

• Heat a large drizzle of oil in a medium, heavy-bottomed pot over medium-high heat. Add onion, bell pepper, celery, and scallion whites. Season with salt and pepper. Cook, stirring occasionally, until softened, 6-8 minutes. • Add tomato paste and cook, stirring, until tomato paste slightly darkens in color, 1-2 minutes.

Use pot used for shrimp or chicken here.

• Stir in 1 cup plus 2 TBSP water, rice, tomato, veggie stock concentrate, mushroom stock concentrate, garlic powder, half the Cajun Spice Blend, and 1⁄4 tsp salt (use 2 cups plus 2 TBSP water, all the Cajun Spice Blend, and 1⁄2 tsp salt for 4 servings). • Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 20 minutes. Turn off heat. • Fluff jambalaya with a fork, cover, and let sit for 8 minutes. TIP: Letting the pot sit on the still-warm (but turned-off) burner ensures the rice will be perfectly cooked.

Once jambalaya has sat for 8 minutes, stir in shrimp or chicken.