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Cajun Jambalaya

Cajun Jambalaya is a fantastic dish any time of the year!  Packed with protein, veggies and plenty of flavor, leaving you happy, full and guilt free!  Can easily be edited for paleo and vegetarian/vegan diets.  Serve on top of rice or riced cauliflower and substitute your choice of meats or veggies.

Cajun Jambalaya


For the creole seasoning  

  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons sweet paprika powder
  • 1 1/2 teaspoons dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon cayenne pepper
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup sweet potato flour

For the Jambalaya

  • 1 pound chicken, cut into bite-sized pieces
  • 1/2 pound sausage (regular or chicken)
  • 2 tablespoons butter or ghee
  • 1 yellow onion, chopped
  • 3 garlic cloves, minced
  • 1 stalk celery, diced
  • 1 bell pepper, diced
  • 1 cup rice
  • 1 14.5 ounce can diced tomatoes
  • 1-2 teaspoons hot sauce
  • 1 teaspoon Worcestershire sauce
  • 3/4 teaspoon salt
  • 3/4 teaspoon black pepper
  • 1 quart chicken broth (can use vegetable)
  • 2 bay leaves
  • 1/2 pound medium shrimp, peeled
  • 4 green onions, thinly sliced


  1. For the creole seasoning, mix dry ingredients together.
  2. Place the chicken and sausage in a bowl with 1 tablespoon of the creole seasoning.  Set aside.
  3. Heat the butter or ghee in a large skillet over medium-high heat and brown the chicken and sausage on all sides.
  4. Add the onion, garlic, celery and bell pepper.  Cook for 3-4 minutes.
  5. Add the rice, diced tomatoes, remaining creole seasoning, hot sauce, Worcestershire sauce, salt and pepper, and stir to combine.
  6. Add chicken broth.  Bring to a boil, reduce heat to medium-low, cover and simmer for 15 minutes giving it one stir around the halfway point.
  7. Add the shrimp, cover and simmer for another 10 minutes until the rice is tender.
  8. Serve sprinkled with some green onions.
  9. Enjoy!

Makes 4 servings.

sweet potato flour jambalaya

Thank you to East Carolina Students Tylasia Pugh and Priya Patel for developing this recipe! 



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