Dinner For (1) Recipe

Prep proteins and vegetables

Pat chicken pieces dry and season lightly with 1/8 tsp salt and a pinch of pepper. Slice sausage and, if using shrimp, pat shrimp dry. Dice celery, bell pepper, and onion; mince garlic.

Brown proteins

Heat 1 tsp olive oil in a medium nonstick skillet or small saucepan over medium-high heat. Add chicken and cook 2–3 minutes until lightly browned on the outside but not fully cooked through. Remove chicken to a plate. Add sausage slices and cook 1–2 minutes until they release some fat and start to brown. Remove and set with chicken. If making pastalaya (pasta instead of rice), skip rice step and cook pasta separately according to package.

Sauté aromatics

Reduce heat to medium. Add diced onion, celery, and green pepper to the pan and sauté 2–3 minutes until softened. Add 1 tsp minced garlic and cook 30 seconds until fragrant. Stir in 1 Tbsp tomato paste and cook 1 minute to remove raw flavor.

Build and simmer

Return chicken and sausage to the pan. Add diced tomatoes with juices (1/4 cup), paprika, oregano, thyme, cayenne, remaining salt and black pepper. Pour in 1 cup chicken broth and bring to a simmer. Stir in 1/2 cup rice, pressing it gently into the liquid. Reduce heat to low, cover, and simmer 18–20 minutes until rice is tender and liquid is absorbed. If making pastalaya, use 3/4 cup small pasta (not included) and simmer according to a reduced-liquid method, or cook pasta separately and fold into the mixture at the end.

Finish with shrimp (if using) and garnish

If using shrimp, stir shrimp into the hot jambalaya in the last 3–4 minutes of cooking so they turn opaque and cook through. Once rice is cooked, remove pan from heat and let rest, covered, 3 minutes. Fluff with a fork and taste; adjust seasoning. Sprinkle sliced green onions on top before serving.

Warm 1/2 tsp olive oil in a small saucepan over medium heat. Add 1/4 tsp minced garlic and cook 20–30 seconds until fragrant. Add drained and rinsed 1/2 cup beans, stir to coat, and cook 2–3 minutes until heated through. Season with 1/8 tsp salt and a pinch of black pepper. Squeeze the optional half lime wedge over beans before serving.

Toss 1 cup mixed greens, halved cherry tomatoes, and sliced cucumber in a small bowl. Whisk together 1 tsp olive oil, 1/2 tsp red wine vinegar, 1/16–1/8 tsp salt, and a tiny pinch of black pepper; drizzle over salad and toss lightly. Serve chilled or at room temperature alongside jambalaya.

Warm the dinner roll briefly in a 325°F (160°C) oven for 5–7 minutes or microwave for 12–15 seconds. Serve with 1/2 tsp butter to spread.