Lighter Jambalaya with Extra Vegetables
Easy homemade jambalaya recipe with chicken, sausage, and rice. Authentic Cajun flavors ready in under an hour.
Ingredients
- 3 tablespoons olive oil
- 1 pound andouille sausage, sliced into ¼-inch rounds
- 1.25 pounds boneless skinless chicken breast, cut into 1-inch cubes
- 2 medium yellow onions, finely diced
- 3 stalks celery, diced
- 2 large bell peppers (1 red, 1 green), diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2.5 cups long-grain white rice, uncooked
- 5 cups low-sodium chicken broth
- 1 can (14.5 ounces) diced tomatoes with juice
- 2 tablespoons Cajun seasoning blend
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 2 bay leaves
- ¾ teaspoon cayenne pepper
- 1 pound large shrimp, peeled and deveined (optional)
- Salt and freshly ground black pepper to taste
Instructions
- 1
Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- 2
Add the sliced andouille sausage and cook until the edges are browned and the fat has rendered, about 4-5 minutes; transfer to a plate using a slotted spoon and set aside.
- 3
Add the remaining 2 tablespoons of olive oil to the same pot, then add the chicken cubes and brown on all sides for 6-7 minutes until golden; season lightly with salt and pepper, then transfer to the plate with the sausage.
- 4
Add the diced onions, celery, and bell peppers to the pot and sauté over medium heat, stirring occasionally, until the vegetables become soft and translucent, about 8-10 minutes.
- 5
Stir in the minced garlic and tomato paste, cooking for about 1-2 minutes until fragrant and the paste darkens slightly.
- 6
Pour in the chicken broth slowly while scraping the bottom of the pot with a wooden spoon to release all the flavorful browned bits.
- 7
Return the sausage and chicken to the pot along with any accumulated juices.
- 8
Add the diced tomatoes with their juice, Cajun seasoning, Worcestershire sauce, dried thyme, bay leaves, and cayenne pepper; stir well to combine.
- 9
Bring the mixture to a gentle boil, then reduce heat to medium-low and stir in the uncooked rice, ensuring it's submerged in the liquid.
- 10
Cover the pot with a lid and simmer without stirring for 25-30 minutes, until the rice is tender and has absorbed most of the liquid.
- 11
If using shrimp, gently fold them into the jambalaya in the last 5 minutes of cooking and cover again until the shrimp turn pink and opaque, about 4-5 minutes.
- 12
Remove from heat and let the jambalaya rest uncovered for 5 minutes to allow flavors to settle.
- 13
Remove and discard the bay leaves, taste the dish, and adjust seasoning with additional salt, pepper, or cayenne as needed before serving.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Andouille sausage (1 lb) | Smoked turkey sausage (1 lb) | Turkey sausage is leaner with significantly less saturated fat while still providing smoky flavor and authentic Cajun character |
| Long-grain white rice (2.5 cups) | Brown rice or wild rice blend (2.5 cups) | Whole grains offer more fiber, nutrients, and have a lower glycemic index, supporting better blood sugar stability |
| Low-sodium chicken broth (5 cups) | Homemade vegetable or bone broth (5 cups) | Homemade broths contain more collagen and amino acids that support gut health and provide deeper umami without artificial additives |
| Boneless skinless chicken breast (1.25 lbs) | Chicken thighs, skin removed (1.25 lbs) | Dark meat provides more iron, zinc, and B vitamins while still being a quality protein source; adds juiciness to the dish |
| 2 tablespoons Cajun seasoning blend | 1.5 tablespoons Cajun seasoning + ½ teaspoon smoked paprika | This adjustment reduces sodium from pre-mixed seasoning while maintaining authentic spice and adding antioxidant-rich paprika |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 618 |
| Total Fat | 12g |
| Saturated Fat | 3g |
| Cholesterol | 108mg |
| Sodium | 1085mg |
| Carbohydrates | 71g |
| Fiber | 5g |
| Sugar | 5g |
| Protein | 49g |
Nutrition Comparison
| Classic | Metabolic Health | restaurant | Healthier | |
|---|---|---|---|---|
| Calories | 618 | 385 | 785 | 520 |
| Protein | 49g | 42g | 52g | 48g |
| Carbs | 71g | 18g | 68g | 52g |
| Fat | 12g | 16g | 28g | 11g |
| Fiber | 5g | 6g | 3g | 9g |
| Sugar | 5g | - | - | - |
| Health Scores | ||||
| Gut Health | 7/10 | 9/10 | 6/10 | 8/10 |
| Anti-Inflammatory | 7/10 | 9/10 | 5/10 | 7/10 |
| Blood Sugar | 6/10 | 9/10 | 5/10 | 8/10 |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
