Jambalaya Recipe
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.
Servings 5
Calories 418kcal
Ingredients
- 3 tablespoons extra-virgin olive oil
Vegetables
- 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
- 14.5 ounce can fire roasted crushed tomatoes
- 1/2 cup okra sliced
Chicken, Sausage, & Shrimp
- 1 pound boneless skinless chicken breasts cut into bite-sized pieces
- 1 package gluten-free andouille sausage thinly sliced
- 1 pound of shrimp peeled, deveined with tails removed
Herbs &Spices
- 2 teaspoons Cajun seasoning
- 1 bay leaf
- 1 teaspoon thyme
- 1/4 teaspoon cayenne pepper optional
- 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.2 stalks of celery, 1 onion, 3 bell peppers, 1 jalapeño pepper, 3 cloves garlic
- Add the remaining tablespoon of olive oil, chicken and sausage, and stir to combine. Continue sauteing for an additional 5 minutes.1 pound boneless skinless chicken breasts, 1 package gluten-free andouille sausage
- 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.14.5 ounce can fire roasted crushed tomatoes, 2 teaspoons Cajun seasoning, 1 bay leaf, 1 teaspoon thyme, 1/4 teaspoon cayenne pepper
- 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.1 pound of shrimp, 1/2 cup okra, salt and pepper to taste
Notes
- The most distinctive feature of jambalaya is undeniably its spiciness. 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.
- Jambalaya is traditionally served with rice. I recommend this gluten-free spicy jambalaya rice mix from Zatarains.
- For low-carb option, cauliflower rice can substitute for traditional rice.
- One-pan jambalaya can be made in a slow cooker or instant pot for added convenience. Simply follow the manufacturer's instructions for cooking times and settings.
- Jambalaya is a terrific make-ahead dish because it reheats well. Store it in an airtight container in the refrigerator for up to 3-4 days and simply reheat it on the stove or in the microwave when ready to eat.
Nutrition
Calories: 418kcal | Carbohydrates: 11.7g | Protein: 45.6g
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