Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Drain and rinse 20 ounces of canned young green jackfruit, pat it dry, and gently shred it with your hands or two forks to create a "pulled" texture.

2. 2

   Heat 2 tablespoons of olive oil in a large skillet or wok over medium-high heat, then add 8 ounces of sliced andouille sausage and cook until it is nicely browned, about 5 minutes.

3. 3

   Add 1 large sliced yellow onion, 1 large sliced green bell pepper, 1 large sliced red bell pepper, and 2 sliced celery stalks to the skillet, cooking for 5-7 minutes until the vegetables begin to soften.

4. 4

   Stir in 4 minced garlic cloves and 2 tablespoons of Cajun seasoning, cooking for 1 minute until fragrant.

5. 5

   Incorporate the shredded 20 ounces of jackfruit into the skillet, ensuring it is well coated with the seasoning and other ingredients, and cook for an additional 3 minutes.

6. 6

   Pour in 1/2 cup of chicken broth, scraping the bottom of the pan to deglaze, then bring the mixture to a simmer.

7. 7

   Reduce the heat to medium-low, cover the skillet, and let the Cajun jackfruit stir-fry cook for 10-12 minutes, allowing the flavors to meld and the jackfruit to absorb the sauce.

8. 8

   Serve the Cajun Jackfruit and Andouille Skillet Stir-Fry hot, garnished with fresh parsley if desired.