American · Lunch · Dinner
Jambalaya
A hearty one-pot Cajun rice dish packed with smoky sausage, tender chicken and juicy shrimp, simmered with the classic trinity of onion, pepper and celery. This lighter take uses lean chicken breast, turkey sausage and whole-grain brown rice without losing any of the bold, spicy flavour.
- Prep
- 20 min
- Cook
- 75 min
- Total
- 95 min
- Serves
- 6
Calories come from: Carbs 46% · Fat 20% · Protein 34%
Track it in BerryFit and see how it fits your own daily target. Get the app ›
Ingredients
For 6 servings- 1 tbsp14 gOlive oil
- 1 lb450 gChicken breast, skinless, cut into 2 cm cubes
- 5 oz150 gSmoked turkey sausage (andouille-style), sliced into rounds
- 12 oz340 gRaw shrimp, peeled and deveined
- 1 large150 gOnion, diced
- 1 large160 gGreen bell pepper, diced
- 2 stalks80 gCelery, diced
- 4 cloves12 gGarlic, minced
- 1 can (14 oz)400 gCanned diced tomatoes, no salt added, with juice
- 1 1/2 cups285 gLong-grain brown rice, uncooked
- 2 cups480 gLow-sodium chicken broth
- 1 1/2 cups360 gWater
- 2 tsp5 gSmoked paprika
- 1 tspDried thyme
- 1 tspDried oregano
- 1/2 tspCayenne pepper
- 1/2 tspGround black pepper
- 2 leavesBay leaves
- 4 stalks60 gGreen onions, sliced
- 1 tsp5 gLouisiana-style hot sauce (optional)
Steps
- 1
Mix the smoked paprika, thyme, oregano, cayenne and black pepper in a small bowl.
- 2
Toss the cubed chicken with half of the spice mix.
- 3
Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat.
- 4
Add the sausage slices and brown for about 4 minutes, then lift out onto a plate.
- 5
Add the chicken to the pot and sear for about 5 minutes until browned on the outside, then move it to the plate with the sausage (it will finish cooking later).
- 6
Lower the heat to medium and add the onion, bell pepper and celery; cook for 6 minutes until softened.
- 7
Stir in the garlic and cook for 1 minute until fragrant.
- 8
Add the brown rice and the rest of the spice mix and stir for 1 minute to coat the grains.
- 9
Pour in the tomatoes with their juice, the chicken broth and the water, add the bay leaves, and scrape up any browned bits from the bottom.
- 10
Return the chicken and sausage to the pot and bring to a boil.
- 11
Cover, reduce to a gentle simmer and cook for 45 minutes without stirring, until the rice is nearly tender and most of the liquid is absorbed.
- 12
Nestle the shrimp into the rice, cover again and cook for 6 to 8 minutes until the shrimp are pink and opaque (63 °C / 145 °F) and the chicken reaches 74 °C / 165 °F.
- 13
Turn off the heat and let the pot rest, covered, for 5 minutes.
- 14
Remove the bay leaves, fluff the rice and scatter over the green onions.
- 15
Serve with hot sauce on the side if you like.
Swaps, storage and make-ahead
Swaps
- Use long-grain white rice instead of brown rice, cutting the covered simmer to about 18 to 20 minutes and the liquid to about 2 3/4 cups total.
- Swap the chicken breast for boneless skinless chicken thighs for juicier meat, cooking them to 74 °C / 165 °F as in the recipe.
- Leave out the shrimp and add an extra 8 oz of chicken if you are cooking for someone with a shellfish allergy.
- For a gluten-free version, choose a sausage, broth and hot sauce each labelled gluten-free, since the remaining ingredients are naturally gluten-free.
Storage
Cool leftovers and refrigerate in a shallow covered container within 2 hours, and eat within 3 to 4 days, reheating with a splash of water until steaming hot throughout. Freezing is not recommended, as the shrimp turn rubbery and the rice goes mushy when thawed.
Make ahead
Dice the onion, pepper and celery, slice the sausage and mix the spice blend up to a day ahead, keeping the prepped ingredients covered in the fridge. Cook the shrimp only when you make the dish so they stay tender.
Nutrition values are for the recipe as written.
Track this in BerryFit
Log Jambalaya in one tap and see how it fits your remaining calories for today.
Or ask Coach Berry to change it
Allergens and nutrition
Contains: CrustaceansCelery
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (492 g) | Per 100 g | |
|---|---|---|
| Calories | 409 kcal | 83 kcal |
| Protein | 34.6 g | 7 g |
| Carbohydrates | 46.8 g | 9.5 g |
| of which sugars | 5.2 g | 1.1 g |
| Fiber | 5 g | 1 g |
| Fat | 9 g | 1.8 g |
| of which saturated | 2.1 g | 0.4 g |
| Sodium | 795 mg | 162 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
