Jambalaya

jambalaya

What is  your favorite comfort winter food? My favorite meals during the cold winter months are spicy, warm and hearty dishes. Stews, chilis, soups, jambalaya are among my go to meals during this time of the year. There is just something about them that feels homey, tasty, and is enough to feed an army. Okay, maybe not an army but we enjoy the leftovers the next day for lunch or supper, and sometimes I freeze the leftovers for days when I don’t have time to cook. This recipe easily serves 10 – 12 depending on the appetites you’ve got sitting around your dinner table. That’s what I love about large one pot meals like this one is that you cook once, and you have food for several days. Win, win!

Last week, we had a snow day and I thought it was the perfect time to make jambalaya. It’s a traditional Southern food from Louisiana that is full of flavor and will make you forget that it’s cold and snowy outside. I am so ready for this cold weather to go away though. It’s already March and I m hoping that it will start to warm up soon.

So here is the recipe for my favorite Jambalaya.

How To Make Jambalaya

What you need

1 Tbsp olive oil

1 lb chicken breasts, cubed

1 lb andouille sausage, sliced

1 lb shrimp, peeled and deveined

1 medium onion, diced

3 large garlic cloves, minced

3 celery stalks, sliced

1 green bell pepper, diced

1 red bell pepper, diced

1 tomato, finely diced

3 Tbsp tomato paste

spices (1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne pepper, 1 tsp thyme, 1 tsp oregano, 3 bay leaves)

2 tsp Himalayan pink salt

1 tsp freshly ground black pepper

1 Tbsp Worchester sauce

2 tsp Sriracha sauce

6 cups organic chicken stock

3 cups long grain brown rice, uncooked

1/4 cup chopped green onion

1/4 cup chopped fresh parsley

Juice of 1/2 lemon

Preparation

Chop the the onions, peppers, tomato and celery. Just look at this beautiful rainbow of colors! My favorite basic ingredients for cooking – onions, garlic, peppers, celery and tomato. This Jambalaya is certainly loaded with healthy and nutritious ingredients.

jambalaya

Heat 1  Tbsp olive oil in a Dutch oven or a large pot. Brush chicken with olive oil, season with salt, black pepper, garlic powder, onion powder, and a dash of cayenne pepper. Place chicken pieces in the pot and brown chicken on all sides, working in batches, you don’t want to overcrowd the pot. You don’t have to cook it all the way through as it will be cooked later on. Transfer chicken to a plate. Add the sausage to the same pot and saute for about 6 minutes until browned. Transfer to the plate along with the chicken.

jambalaya

Add another 1 Tbsp olive oil to the pot. Add the onion and garlic and saute for about 3-4 minutes until the onion is translucent. Add celery, green & red peppers to the same pot and saute for 5-7 minutes longer. Add the tomato, tomato paste, and the herbs (1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne pepper, 1 tsp thyme, 1 tsp oregano, 3 bay leaves, and about 2 tsp salt & 1 tsp black pepper). Mix well and cook until all the vegetables and herbs are incorporated.

jambalaya

jambalaya

Add the Worchester sauce, Sriracha sauce, chicken stock and bring to a boil. Add the uncooked rice, chicken and sausage to the pot. Return to a boil, and reduce the heat to low to simmer, covered, for about 30 minutes.

Add the green onions, parsley, lemon juice and shrimp and simmer, covered, for another 10-15 minutes.

jambalayajambalaya

Serve and garnish with more parsley or green onions. Enjoy!

jambalaya

This Jambalaya has a nice spicy flavor, but not too much that you can’t eat it. My husband loves spicy food and he even adds a dash of Sriracha to his bowl. It is so filling and full of flavor, I can probably eat it every week.

jambalaya

Hope you give this colorful Jambalaya recipe a try. I would love to hear from you how you like it!

jambalaya

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5.0 from 5 reviews
Jambalaya
 
Ingredients
  • 1 Tbsp olive oil
  • 1 lb chicken breasts, cubed
  • 1 lb andouille sausage, sliced
  • 1 lb shrimp, peeled and deveined
  • 1 medium onion, diced
  • 3 large garlic cloves, minced
  • 3 celery stalks, sliced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 tomato, finely diced
  • 3 Tbsp tomato paste
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp cayenne pepper
  • 1 tsp thyme
  • 1 tsp oregano
  • 3 bay leaves
  • 2 tsp Himalayan pink salt
  • 1 tsp freshly ground black pepper
  • 1 Tbsp Worchester sauce
  • 2 tsp Sriracha sauce
  • 6 cups organic chicken stock
  • 3 cups long grain brown rice, uncooked
  • ¼ cup chopped green onion
  • ¼ cup chopped fresh parsley
  • Juice of ½ lemon
Instructions
  1. Heat 1 Tbsp olive oil in a Dutch oven or large pot. Brush chicken with olive oil, season with salt, black pepper, garlic powder, onion powder, and a dash of cayenne pepper. Place chicken in the pot and brown chicken on all sides, working in batches, you don't want to overcrowd the pot. You don't have to cook it all the way through as it will be cooked later on. Transfer chicken to a plate. Add the sausage to the same pot and saute for about 6 minutes until browned. Transfer to the plate along with the chicken.
  2. Add another 1 Tbsp olive oil to the pot. Add the onion and garlic and saute for about 3-4 minutes until the onion is translucent. Add celery, green & red peppers to the same pot and saute for 5-7 minutes longer. Add the tomato, tomato paste, and the herbs (1 tsp garlic powder, 1 tsp onion powder, ½ tsp cayenne pepper, 1 tsp thyme, 1 tsp oregano, 3 bay leaves, and about 2 tsp salt & 1 tsp black pepper). Mix well and cook until all the vegetables and herbs are incorporated.
  3. Add the Worchester sauce, Sriracha sauce, chicken stock and bring to a boil. Add the uncooked rice, chicken and sausage to the pot. Return to a boil, and reduce the heat to low to simmer, covered, for about 30 minutes.
  4. Add the green onions, parsley, lemon juice and shrimp and simmer, covered, for another 15 minutes.
  5. Garnish with more parsley or green onions. Enjoy!
Nutrition Information
Serving size: 401 g Calories: 544 Fat: 20 g Saturated fat: 6.1 g Unsaturated fat: 13.9 g Trans fat: 0 g Carbohydrates: 51.6 g Sugar: 3.4 g Sodium: 1635 mg Fiber: 3.4 g Protein: 37.8 g Cholesterol: 162 mg

Jambalaya - nutritionFB-Insta

 

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18 comments on Jambalaya

  • Maggie

    This is such a comfort dish and it’s perfect for a winter night’s dinner! Your pictures look amazing and I love the step-by-step photos. Pinning 🙂

  • Susan | LunaCaffe

    Love Jambalaya. Heavenly. Your photos are fantastic! 🙂

  • Healing Tomato

    When it comes to southern food, Jambalaya and Gumbo are my favorite comfort foods. I have created vegetarian versions of both and then I treat myself to them whenever I can.

    • Delicious Meets Healthy (author)

      what a great idea! I bet the vegetarian versions taste pretty good too! I will have to try a vegetarian jambalaya sometime. 🙂

  • Ashley (QLCC)

    I love jambalya! I actually love anything that you throw a bunch of stuff into and out comes dinner 🙂 Great job.

  • Adrienne Turner

    I love to cook but I’ve never made Jambalaya. I’m so excited to try this recipe! Thanks for the great post!

  • Levan @ Crazy Vegan Kitchen

    Delicious and healthy indeed! Jambalaya’s are always so packed with flavor and are also healthy. LOVE THIS DISH! Five stars well deserved! 🙂

  • Chrisy @ Homemade Hooplah

    This sounds so flavorful! I’ve never made Jambalaya before, but this recipe sounds pretty straightforward (and delicious!). Will have to give it a shot 😀

  • Healing Tomato

    All my favorite comfort foods have always contained rice. Rice is an essential part of comfort food. Your recipe contains all the delicious comfort food ingredients. What a great recipe!

  • Nutmeg Nanny

    I love making jambalaya! Normally I make mine so spicy I’m just about the only one who will eat it…haha.

    • Delicious Meets Healthy (author)

      Ha, I like my jambalaya spicy too. 🙂 Thankfully my husband loves spicy food too, so that’s not a problem. But our families not so much, I always have to be careful when I cook for them.

  • Joanie @ Zagleft

    I grew up in New Orleans and jambalaya is one of my favorite foods from back home. For some reason, I haven’t made it in years. You’ve inspired me, now I can’t wait to try your recipe. Thank you!

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