Freezer Friendly Chicken & Shrimp Jambalaya
Chicken, sausage, and shrimp...oh my! Your family is sure to love this fabulous jambalaya!
Servings - 4 servings
Ingredients
Ingredients for Single Meal
- 1 Tbsp canola oil
- 1 lb andouille sausage
- 2 small boneless chicken breasts
- 1 lb cooked shrimp without tails
- 1 small white onion
- 2 celery stalks
- 1 red bell pepper
- 1 tsp minced garlic
- 1 15 oz. can diced tomatoes
- 1 4 oz. can green chiles
- 1 Tbsp Creole seasoning
- Salt and pepper
- 3 cups chicken stock
- 1 1/2 cup white rice
- Side: veggies
Instructions
Cooking Directions for Single Meal
- Open and drain the cans of diced tomatoes and green chilies.
- Slice the andouille sausage into 1-inch circles.
- Cut the chicken breasts into bite size pieces.
- Chop the onion, celery and red bell pepper.
- In a large saucepan, heat the oil and add the andouille sausage, chicken and shrimp. Toss in the chopped onion, celery, bell pepper, minced garlic, diced tomatoes, green chiles and Creole seasoning. Saute for 5 to 7 minutes, tossing often.
- Pour in the chicken stock and bring to bubbling. Then stir in the rice and cover and cook for 20 minutes, or until rice is tender. Season with salt and pepper.
- Prepare veggies.
- Serve Chicken & Shrimp Jambalaya with veggies.
Freezeasy Meal Prep Directions
- To a gallon-size plastic freezer baggie, add the sliced sausage, chicken pieces, cooked shrimp, chopped onion, celery and red bell pepper, drained diced tomatoes, drained green chiles and Creole seasoning
- Do NOT add the chicken stock or rice. Remove as much air as possible and seal. Add label to baggie and freeze.
Freeze & Thaw Instructions
- Put baggie in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a warm bowl of water for about 20 minutes, before transferring to a large saucepan. Bring to bubbling, then add chicken stock and rice and cook as directed.
- Serve with veggies.