Manwich Jambalaya
Dive into bold, zesty flavors with this hearty Manwich Jambalaya, a one-pot masterpiece that combines the vibrant essence of traditional jambalaya with a savory twist. This recipe fuses tender chicken thighs, smoky sausage, and succulent shrimp with the rich, tangy depth of Manwich Original Sloppy Joe Sauce, creating a deliciously unique take on a Louisiana classic. Aromatic vegetables, Cajun spices, and long-grain rice simmer together in a robust blend of chicken stock and diced tomatoes with green chilies, infusing every bite with irresistible southern comfort. Perfect for a weeknight dinner or a crowd-pleasing dish, this Manwich Jambalaya comes together in under an hour and is finished with fresh green onions and optional parsley for a pop of color and flavor. Savor the comforting warmth of this easy-to-make, flavor-packed meal today!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 12 ounces smoked sausage
- 1 pound boneless, skinless chicken thighs
- 1 large yellow onion
- 1 medium green bell pepper
- 2 stalks celery stalks
- 3 cloves garlic cloves
- 1 teaspoon smoked paprika
- 1 tablespoon cajun seasoning
- 1.5 cups long-grain white rice
- 3 cups chicken stock
- 1 15-ounce can Manwich Original Sloppy Joe Sauce
- 1 10-ounce can diced tomatoes with green chilies
- 1 pound raw shrimp (peeled and deveined)
- 3 stalks green onions
- 0.25 cup parsley (optional, for garnish)
Instructions
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Slice the smoked sausage into 1/4-inch rounds and add them to the pot. Cook for 4-5 minutes, stirring occasionally, until browned. Remove and set aside.
Cut the chicken thighs into bite-sized pieces. Add them to the pot and cook for 5-6 minutes, or until golden brown. Remove and set aside with the sausage.
Dice the onion, bell pepper, and celery. Mince the garlic.
Add the onion, bell pepper, celery, and garlic to the pot. Sauté for 5 minutes, or until the vegetables are softened.
Stir in the smoked paprika and Cajun seasoning, cooking for 1 minute to release the flavors.
Add the rice to the pot and stir until evenly coated with the spices and vegetable mixture.
Pour in the chicken stock, Manwich sauce, and diced tomatoes with green chilies. Stir to combine.
Return the sausage and chicken to the pot. Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for 20 minutes, stirring occasionally, until the rice is tender.
Add the shrimp to the pot and cook for an additional 5-7 minutes, or until the shrimp are pink and cooked through.
Slice the green onions and sprinkle them over the jambalaya. Garnish with parsley if desired.
Serve the Manwich Jambalaya hot and enjoy!
Nutrition Facts
Calories |
3869 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.4 g | 235% | |
| Saturated Fat | 49.5 g | 248% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 1726 mg | 575% | |
| Sodium | 9234 mg | 401% | |
| Total Carbohydrate | 214.3 g | 78% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 54.8 g | ||
| Protein | 336.6 g | 673% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1021 mg | 79% | |
| Iron | 30.4 mg | 169% | |
| Potassium | 5380 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
