Meal Kit

Cajun Chicken Jambalaya

With Creole Rice and Vegetables

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Calories Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

The word "Jambalaya" just sounds like a party. Our take on this classic Creole dish consists of rice and juicy chicken slathered in a rich, Cajun-spiced stew of tomatoes, onions, and zesty green bell peppers. Even if it's just a ho-hum Wednesday evening, you can feel confident that there's a Louisiana-style Bayou party about to happen in your kitchen.

In Your Box (serves 2)

  • 16 oz. Diced Tomatoes, Canned
  • 2 Boneless Skinless Chicken Breasts
  • 1 Yellow Onion
  • 1 Green Bell Pepper
  • 3 Celery Stalks
  • ¾ cup Jasmine Rice
  • 3 Parsley Sprigs
  • 1 Tbsp. Cajun Seasoning
  • 2 Garlic Cloves
  • 1 Vegetable Bouillon Cube

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Medium Pan

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Thoroughly rinse produce and pat dry. Peel and cut onion into a dice. Chop green bell pepper and celery into ½" pieces. Coarsely chop garlic and parsley. Rinse chicken and pat dry. On a separate cutting board, cut chicken into ½" strips

  2. 2

    Cook the Rice

    Bring a medium pot with rice and ¾ cups of water to a boil. Cover with a lid, reduce heat to a low simmer, and cook for 12-15 minutes. Remove from heat and keep covered until ready to serve. Season with a pinch of salt and pepper.Fluff rice with a fork before plating.

  3. 3

    Cook the Chicken

    While rice is cooking, season the chicken on both sides with a pinch of salt and pepper. Heat a medium pan and 2 tsp. olive oil over medium-high heat. When pan and oil are hot, add chicken and cook for 6-8 minutes, or until internal temperature reaches at least 165 degrees. Remove chicken from pan, cover, and reserve.

  4. 4

    Prepare the Jambalaya

    In the same pan, sauté 1 Tbsp. olive oil and the garlic and onion over medium-high heat for 2-3 minutes. Add the celery, bell pepper, 1 cup hot water, Cajun seasoning, bouillon cubes (crumble the cubes with your hands while adding), diced tomatoes with juice from the can, and cooked chicken. Reduce heat to medium-low and cook for 10 minutes, or until sauce begins to reduce and thicken, stirring occasionally. Salt and pepper to taste.

  5. 5

    Plate the Dish

    Compose a pile of rice in the middle of the plate. Top rice with the Jambalaya, ensuring an equal amount of chicken and vegetables per serving. Garnish with chopped parsley and a crack of black pepper.

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