This flavorful southern classic comes together in 30 mins thanks to the use of already prepared rice. Chicken, Shrimp, and sausage jambalaya!
- 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
- 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!
*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. Use a compliant sausage like Pederson’s Natural Farms no sugar added kielbasa.
3. Instead of brown sugar, add a pitted date!