Easy Chicken Jambalaya In Less Than 30 Minutes

Smoky andouille sausage simmered with plenty of flavorful veggies and Cajun spices makes for a seamless weeknight meal. This one-skillet chicken jambalaya uses quick-cooking quinoa and cooked chicken to save time.

Ingredients for servings

    Easy Chicken Jambalaya in Less Than 30 Minutes

  • 1 cup quinoa rinsed and drained, certified gluten-free if necessary

  • 2 cup reduced-sodium, fat-free chicken broth certified gluten-free if necessary

  • 1 tablespoon olive oil divided

  • chicken and turkey andouille sausage, sliced, certified gluten-free if necessary

  • 2 medium onion chopped

  • 1 jalapeño minced

  • 3 cloves garlic minced

  • 1 teaspoon fresh thyme leaves

  • 2 teaspoon salt-free Cajun seasoning blend

  • 1 can no salt added diced tomatoes drained

  • 2 tablespoon no salt added tomato paste

  • 2 cup shredded cooked chicken

  • 3 sliced green onions


  • Cook quinoa in chicken broth in a small saucepan according to package directions; cover and keep warm.

  • Heat 1 teaspoon oil in a large skillet over medium-high heat. Add andouille and cook, stirring occasionally, for 4 minutes or until browned on both sides. Transfer to a plate and set aside.

  • Heat remaining 2 teaspoons oil in skillet over medium-high heat. Stir in onion, bell pepper, jalapeño, garlic and thyme. Cook 5–7 minutes, stirring often, until vegetables are tender. Stir in tomatoes, tomato paste and seasoning blend; cook 1 minute, stirring constantly. Stir in cooked quinoa, andouille and chicken. Cook, stirring constantly, until thoroughly heated. Sprinkle with green onions.

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