Chicken & Sausage “Jambalaya”

Recipe by: Maggie Shaffer, Black Iron Nutrition Coach

This Chicken and Sausage “Jambalaya” is a meal prep favorite for a reason—it’s hearty, flavorful, and comes together with minimal effort. Packed with protein and bold Cajun-inspired flavor, it’s the perfect dish to prep in bulk and enjoy throughout the week. You can easily adjust the sausage to fit your macros, but let’s be honest—it’s even better with it. Serve it over rice for a satisfying, balanced meal that doesn’t skimp on taste.

Ingredients:

• 1 Tbsp olive oil

• 8 ounces Johnsonville Andouille Sausage, cut into bite size pieces

• 2.5 lbs boneless, skinless chicken thighs, cut into bite size cubes

• Old Bay seasoning to taste

• 1 red bell pepper chopped

• 1 green bell pepper chopped

• 1 yellow onion

• 1 to 1 1/2 cups of chicken stock

• salt and pepper to taste

Instructions:

1. Grab a large zip lock bag and place chicken in, add a large amount of Old Bay seasoning to coat the chicken. Let sit in the fridge for approximately 30 min.

2. Heat a large skillet over medium-high heat. Add olive oil once hot.

3. Sauté chicken until mostly cooked through. It will continue to cook later.

4. Remove chicken and set aside.

5. In the same pan sauté sausage, then remove and add to the chicken.

6. In the same pan and using the juices from the chicken and sausage, sauté the onion for 2 min until translucent.

7. Add in bell peppers and sauté for another 2-3 minutes.

8. Add back in the chicken and sausage. Then add chicken stock, bring to a boil, and then let simmer for 10-15 minutes.

9. Add salt and pepper to taste and more Old Bay to taste.

10. Serve over rice and ENJOY!

📹 Watch Coach Maggie make it step-by-step

Macros (140g of jasmine rice & 250g of jambalaya):

40g protein
40g carbohydrates
25g fat