This veggie-packed jambalaya delivers on that classic Southern slow-cooked flavor. To make it, the “holy trinity” (AKA green bell pepper, onion, and celery) is simmered with diced tomatoes and cajun spices. Andouille chicken sausage and okra are tossed in, then topped with oven-roasted chicken. On the side, there’s fragrant brown jasmine rice tossed with onions, celery, and garlic.

Ingredients: chicken breast, diced tomatoes (tomatoes, tomato juice, salt, calcium chloride, citric acid), water, celery, onions, okra, brown jasmine rice, chicken andouille sausage (chicken raised without antibiotics, water, contains 2% or less of: spices, parsley, crushed red pepper, paprika, extract of rosemary, onions, garlic, salt, vinegar), green bell peppers, red bell peppers, olive oil, garlic, green onions, roasted chicken stock base (chicken stock, roasted chicken stock, mirepoix stock (made of carrot, celery and onion stocks, dried chicken stock, salt, gelatin, water, white wine)), paprika (paprika and silicon dioxide (added to make free flowing)), granulated garlic, sea salt, granulated onion, chili powder (chili peppers, paprika, salt, herbs, spices, garlic, oleoresin paprika (for color), and less than 2% silicon dioxide (to prevent caking)), black pepper, white pepper, dried oregano