Name: Jambalaya in less than 30 mins
Prep time: 8 min
Cook time: 30 min
Total time: 38 min
Yield: 5 servings
Cuisine: cajun/ creole
Ingredients: 2 C rice, cooked*; 1 pound of sausage. cut into 1 inch pieces. (we used a sugar-free kielbasa but andouille is traditional); 1 pound of chicken, cut in 2 inch cubes; 1 pound of shrimp, peeled and deveined; 1 yellow onion, diced; 3 stalks of celery, diced; 1 green bell pepper, diced; 3 cloves of garlic, minced; 1 can of fire roasted tomatoes (14 oz.); 2 1/2 C + 1/2 C, if too thick of chicken broth (low sodium); 1 tbsp oil; 2 1/2 tsp Creole Seasoning (Like Tony Chachere's); 1/2 tsp thyme; 1/2 tsp oregano; 1/2 tsp garlic powder; 1/2 tsp salt; 1/4 tsp pepper; 3 dashes of hot sauce (optional); 1 tbsp brown sugar; fresh parsley to garnish

Description

This flavorful southern classic comes together in 30 mins thanks to the use of already prepared rice. Chicken, Shrimp, and sausage jambalaya!

Ingredients

2 C rice, cooked*
1 pound of sausage. cut into 1 inch pieces. (we used a sugar-free kielbasa but andouille is traditional)
1 pound of chicken, cut in 2 inch cubes
1 pound of shrimp, peeled and deveined
1 yellow onion, diced
3 stalks of celery, diced
1 green bell pepper, diced
3 cloves of garlic, minced
1 can of fire roasted tomatoes (14 oz.)
2 1/2 C + 1/2 C, if too thick of chicken broth (low sodium)
1 tbsp oil
2 1/2 tsp Creole Seasoning (Like Tony Chachere’s)
1/2 tsp thyme
1/2 tsp oregano
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
3 dashes of hot sauce (optional)
1 tbsp brown sugar
fresh parsley to garnish

Instructions

In a large heavy bottom pot or skillet (with high sides) heat up the oil and brown the sausage; About 3 mins each side. Remove from skillet and reserve on the side.
Remove about 1/2 the oil from the pan. Toss in the onion, celery, bell pepper, and garlic. Sauté till vegetables begin to soften.
Add the tomatoes and chicken broth. Let simmer for 4 mins.
Season with creole seasoning, thyme, oregano, cayenne pepper, garlic powder, salt and pepper.
Add the cubed chicken. Turn heat down to medium-low and let simmer for 12 minutes or until chicken is cooked all the way through. This is why it’s important to cut your pieces small enough.
Toss in the shrimp and cook till opaque (about 5 mins)
Add dashes of hot sauce and sprinkle on brown sugar; TASTE! adjust salt if necessary.
Serve with rice and garnish with fresh parsley!

Notes

*This is not AUTHENTIC jambalaya. This is a quicker version that incorporates already cooked rice.** Depending on the cajun seasoning you use, the salt content can vary. That’s why I started with such a small amount. Make sure you taste after adding the shrimp and add more as you see necessary. For a way to prepare this dish even quicker, do a rough chop on the onion, celery and bell pepper, and pulse them in a food processor till finely chopped.If your dish is too spicy, add another tsp of brown sugar and 1/4 C of chicken broth.

I made a few adjustments to make this recipe Whole30 and it was just as delicious. Serve over cauliflower rice!

Use a compliant cajun seasoning (This one is Emeril’s Essence Creole Seasoning)

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

2. Use a compliant sausage like Pederson’s Natural Farms no sugar added kielbasa.

3. Instead of brown sugar, add a pitted date!