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.
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
- For the creole seasoning, mix dry ingredients together.
- Place the chicken and sausage in a bowl with 1 tablespoon of the creole seasoning. Set aside.
- Heat the butter or ghee in a large skillet over medium-high heat and brown the chicken and sausage on all sides.
- Add the onion, garlic, celery and bell pepper. Cook for 3-4 minutes.
- Add the rice, diced tomatoes, remaining creole seasoning, hot sauce, Worcestershire sauce, salt and pepper, and stir to combine.
- 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.
- Add the shrimp, cover and simmer for another 10 minutes until the rice is tender.
- Serve sprinkled with some green onions.
Makes 4 servings.
Thank you to East Carolina Students Tylasia Pugh and Priya Patel for developing this recipe!