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Published April 8, 2015 | Last Updated October 22, 2022 By Barbara Bianchi 21 Comments

Jambalaya

Jump to Recipe - Print Recipe

Jambalaya is a wonderful choice for a party when you need to feed a lot of people or just when you need an extra boost of fun to start your week.

Jambalaya


This recipe is a one-pan meal, which makes dinner super easy. I’ve prepared a free eBook of one-pan meals for you, so be sure to check out how to get your copy below!


Hi friends!!! I am so excited for the first post of this week: Jambalaya!

I love trying new cuisines, and Louisiana Creole is one I’d love to explore more, especially because jambalaya is so amazingly delicious: a warm bowl of tender chicken, hot andouille sausage, and fresh shrimp cooked  with celery, onion, bell peppers, okra, and tomatoes in a sauce spiced up with Cajun seasoning.

Even better, there is no wheat needed, making it a perfect dish for us gluten-free people. If you’ve never had jambalaya before, you are seriously missing out.

And if you are already a jambalaya fan and have never made this dish at home, this is the recipe for you.

The origins of jambalaya are open to debate.

According to the New Orleans Official Guide, The Dictionary of American Food and Drink says the dish was created when a traveller showed up at a New Orleans inn late one night, hours after dinner had been served.

The owner of the inn told the cook to “balayez” (throw something together) as a meal for the traveller.

The meal ended up being mouthwateringly delicious, and so jambalaya was born.

Instructions

*Free printable recipe card is available at the end of the post.

Regardless of how it came into existence, jambalaya really is quite simple to prepare if you follow several easy steps.

First, sauté the celery, bell peppers, onion, and garlic in a little olive oil.

vegetables for Jambalaya in a cast iron pan

Once the vegetables are soft, add a little more olive oil, and then the chicken and Andouille sausage.

Jambalaya

Andouille (pronounced an-DOO-ee) is a spicy sausage usually made from smoked pork. However, be sure to buy gluten-free sausage as sometimes sausages can have fillers.

The andouille sausage by Applegate are gluten-free and made with chicken and turkey.

package of andouille chicken and turkey sausage

Willshire Farms are also gluten-free and made from pork. Both are very good.

package of smoked andouille sausage

After sautéing all of the ingredients for about another five minutes, stir in the tomatoes, bay leaf, Cajun seasoning, and thyme. Reduce the heat to low, cover, and let simmer for about twenty minutes.

Then add the pink shrimp and okra. The pretty star-like seed pods of the okra have a thick, gooey mucilage that aid in thickening the sauce. Let the beautiful, brown sauce continue to simmer until the shrimp is cooked.

Jambalaya in a cast iron pan

Pro tips and recipe notes

The most distinctive feature of jambalaya is undeniably its spiciness. However, how spicy you end up making this dish is entirely up to you.

For those of you who are not big on spicy, I think this dish would still be quite tasty on the mild side.

However, if you love your jambalaya so spicy that your eyes water, you can add jalapeño peppers with the vegetables in the beginning, then cayenne pepper flakes when you add the other spices, and even a teaspoon of Sriracha at the very end when the dish is done cooking. 

My family tried it both ways, and we found that the cajun seasoning and spicy andouille sausage were hot enough for us.

Jambalaya is traditionally served with rice. I recommend this gluten-free spicy jambalaya rice mix from Zatarains. All of my kids loved it.

However, John and I have been trying to follow the principles of a paleo diet, so we decided to try the jambalaya with cauliflower rice instead. This is a great option if you are cutting back on carbs, and it makes a wonderful substitute for rice.

You can find my recipe for cauliflower rice here. It turned out beautifully with the jambalaya.

overhead picture of finished meal

Jambalaya is such a celebration of flavors and spices. It’s a wonderful choice for a party when you need to feed a lot of people or just when you need an extra boost of fun to start your week.

close up of finished meal

Enjoy! Have a happy and healthy week!

If you enjoy this recipe, you might also enjoy my ebook One-Pan Meals that has many more easy and delicious recipes for you to try using just one pan so you won’t have to spend hours cleaning dishes.

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Healthy & easy Cajun recipe | gluten free recipe | paleo recipe | New Orleans style | Best chicken jambalaya with shrimp and Andouille sausage

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5 from 3 votes

Jambalaya

Jambalaya is such a celebration of flavors and spices. It’s a wonderful choice for a party when you need to feed a lot of people or just when you need an extra boost of fun to start your week.
Course Dinner
Cuisine American
Keyword chicken dinner, gluten free, Jambalaya, low-carb, sausage dinner, Shrimp dinner
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 5
Calories 418kcal
Author Barbara Bianchi

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 2 stalks of celery sliced
  • 1 onion diced
  • 3 bell peppers diced (I used red, yellow and green for color)
  • 1 jalapeño pepper seeded and finely chopped, optional
  • 3 cloves garlic minced
  • 1 pound boneless skinless chicken breasts cut into bite-sized pieces
  • 1 package gluten-free andouille sausage thinly sliced
  • 1 14.5 ounce can fire roasted crushed tomatoes
  • 2 teaspoons Cajun seasoning
  • 1 bay leaf
  • 1 teaspoon thyme
  • 1/4 teaspoon cayenne pepper optional
  • 1 pound of shrimp peeled, deveined with tails removed
  • 1/2 cup okra sliced
  • salt and pepper to taste

Instructions

  • Heat 2 of the tablespoons of olive oil in a large skillet over medium-high heat. Add celery, onion, bell peppers, garlic and (jalapeño, optional). Saute for 5 minutes, stirring until the vegetables are soft.
    Add the remaining tablespoon of olive oil, chicken and sausage, and stir to combine. Continue sauteing for an additional 5 minutes.
  • Add the tomatoes, bay leaf, Cajun seasoning, thyme, and (cayenne,optional) and stir to combine. Reduce heat to medium-low, cover and simmer for 20 minutes, stirring occasionally.
    Then add shrimp and okra and stir to combine. Continue to simmer, stirring occasionally, until the shrimp are cooked and no longer pink, 5 minutes.
    Remove bay leaf and season with salt and pepper.

Notes

  • The most distinctive feature of jambalaya is undeniably its spiciness. However, how spicy you end up making this dish is entirely up to you.
For those of you who are not big on spicy, I think this dish would still be quite tasty on the mild side.
However, if you love your jambalaya so spicy that your eyes water, you can add jalapeño peppers with the vegetables in the beginning, then cayenne pepper flakes when you add the other spices, and even a teaspoon of Sriracha at the very end when the dish is done cooking. 
My family tried it both ways, and we found that the cajun seasoning and spicy andouille sausage were hot enough for us.
  • Jambalaya is traditionally served with rice. I recommend this gluten-free spicy jambalaya rice mix from Zatarains. All of my kids loved it.
  • If you are cutting back on carbs, cauliflower rice makes a wonderful substitute for rice. You can find my recipe for cauliflower rice here. It turned out beautifully with the jambalaya.

Nutrition

Calories: 418kcal | Carbohydrates: 11.7g
did you make this recipe? We want to see! Take a pic, and tag @glutenfreehomestead on Instagram.

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About Barbara Bianchi

Barbara loves to bring fun into the kitchen and healthy food to the table. She also enjoys drinking coffee, eating a little chocolate, reading a good novel, going for walks and spending time with her family and friends.
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  • Frozen Strawberry Protein Pops - July 28, 2022
  • High-Protein Smoothie With Strawberries - July 15, 2022
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Filed Under: Chicken And Turkey Recipes, Dairy free, Dinner, Egg free, Fish & Seafood, LOW CARB, Nut free, Paleo, Recipe, WHOLE 30 Recipes

Reader Interactions

Comments

  1. K. Lee Banks says

    April 9, 2015 at 1:02 pm

    5 stars
    Oh my goodness, that looks delicious!! I would definitely have to tone it down to very mild – neither hubby or I like really spicy food – but everything else in this dish…YUMMY!! Thanks for sharing!

    Reply
    • Barbara says

      April 14, 2015 at 9:31 pm

      Thank you K. Lee. This recipe is pretty mild except you may want to try a different sausage. Andouille sausage is a bit spicy.

      Reply
  2. Joan Harrington says

    April 9, 2015 at 6:19 pm

    5 stars
    Awesome recipe! Thanks for sharing Barbara! Definately will try 🙂

    Reply
    • Barbara says

      April 14, 2015 at 9:40 pm

      I love hearing that! Thank you for sharing on twitter, too. 🙂

      Reply
  3. Michelle @ A Dish of Daily Life says

    April 14, 2015 at 11:39 am

    I love jambalaya. I made a super quick version last night…but I’ll be trying your recipe too!

    Reply
    • Barbara says

      April 14, 2015 at 9:42 pm

      It’s such a fun dish. 🙂 Thanks, Michelle.

      Reply
  4. Megan @ A Dash of Megnut says

    April 15, 2015 at 10:39 pm

    OH wow! Barbara you never cease to amaze me! This looks absolutely amazing! I’m going to pin this for later because I’m definitely going to have to make this recipe 🙂

    Reply
    • Barbara says

      April 19, 2015 at 10:14 pm

      Terrific, Megan! I think you’re going to love this. 🙂

      Reply
  5. Raia says

    April 16, 2015 at 1:30 pm

    Sounds delicious! I love jambalaya! Thanks so much for sharing it at Savoring Saturdays – I’m going to be featuring it this weekend, hope you’ll stop by and share again! 🙂

    Reply
    • Barbara says

      April 19, 2015 at 10:18 pm

      Thanks so much, Raia. I appreciate you so much.

      Reply

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