Andouille Sausage & Chicken Jambalaya

with Barley & Bell Pepper

40 MIN

4 Servings

Wellness at Blue Apron

Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.

Vegetarian

These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.

Carb Conscious

This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.

600 Calories or Less

These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.

Wellness Grain

These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.

Pescatarian

These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.

30g Of Protein

These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Keto Friendly

These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).

45g Of Protein

These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Nutritionist's Pick

These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.

Vegan

To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

We’re celebrating Mardi Gras right with our take on hearty, vibrant jambalaya. The dish originated in New Orleans (then part of Spanish Louisiana) as a local version of paella, with tomatoes substituted for saffron. Over the years, French influence brought about further changes, resulting in the unique stew we know today. We’re combining two kinds of chicken (including Andouille-style loose sausage, a traditional Creole blend), aromatic vegetables and regional spices for a meal that’s bound to leave you jazzed.

See Plans

Nutrition

PER SERVING
Calories

615 Cals (est.)

fresh

ingredients

10 oz Chopped Chicken Thighs
8 oz Andouille-Style Chicken Sausage
2 cups Pearled Barley
1 15-Ounce Can Diced Tomatoes
3 cloves Garlic
3 Scallions
2 stalks Celery
1 Green Bell Pepper
1 Yellow Onion
1 Mini Bottle Tabasco Hot Sauce
2 Tbsps Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Dried Onion Powder, Garlic Powder, Dried Oregano, Dried Thyme & Cayenne Pepper)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and thinly slice the garlic. Cut off and discard the root ends of the scallions; thinly slice the scallions on an angle, separating the white bottoms and green tops. Remove and discard the stem, ribs and seeds of the bell pepper; small dice the bell pepper. Small dice the celery. Peel and small dice the onion. Coat the chicken thighs in ⅓ of the spice blend; season with salt and pepper.

2 Brown the sausage:

In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the sausage and cook, stirring occasionally and breaking the meat apart with a spoon, 2 to 4 minutes, or until browned. Transfer to a large bowl, leaving any browned bits (or fond) in the pan. Set aside.

3 Brown the chicken thighs:

Add 1 tablespoon of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the seasoned chicken thighs; cook, stirring occasionally, 3 to 4 minutes, or until browned. Add ¼ cup of water and cook, scraping up any fond from the bottom of the pan with a spoon, 20 to 30 seconds, or until the water has evaporated. Transfer to the bowl of browned sausage, without wiping out the pan.

4 Start the jambalaya:

In the same pan used to brown the chicken thighs, heat 1 tablespoon of olive oil on medium-high until hot. Add the garlic, white bottoms of the scallions, celery, bell pepper, onion and as much of the remaining spice blend as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until the vegetables have softened.

5 Finish the jambalaya:

To the pan of aromatics, add the barley, diced tomatoes, cooked sausage and chicken and 6 cups of water; season with salt and pepper. Bring to a simmer and cook 23 to 26 minutes, or until the barley is tender. Remove from heat and season with salt and pepper to taste.

6 Serve your dish:

Transfer the finished jambalaya to a serving dish. Garnish with the green tops of the scallions and serve with the Tabasco hot sauce on the side. (Only use as much Tabasco as you’d like, depending on how spicy you’d like the dish to be.) Enjoy!