How to make Jambalaya

andouille sausage

🥗Healthier: turkey sausage

💰Cheaper: smoked sausage

Turkey sausage reduces fat while maintaining flavor.

shrimp

🥗Healthier: chicken breast

💰Cheaper: canned tuna

Chicken breast is a lean protein alternative.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories.

Start by introducing the ingredients needed for jambalaya.

Chop the vegetables: green, orange, yellow, and red bell peppers, red onion, and celery.

Cut chicken thighs and chicken breast into bite-sized pieces.

Cut sausage into bite-sized pieces.

Heat 2 tablespoons of infused garlic oil in a large pot over medium heat.

Sauté the chopped vegetables (bell peppers, celery, and onion) for about 3 minutes until they begin to soften and turn translucent.

Add minced garlic and jalapeno pepper to the sautéing vegetables.

Cook the vegetables until they are translucent, then add the chicken pieces, cooking until they turn from pink to white (about 10 minutes).

Add the sausage to the pot and cook for an additional 2-3 minutes.

Mix together the seasonings: thyme, paprika, oregano, garlic powder, onion powder, salt, pepper, and cayenne pepper (optional).

Add the mixed seasonings to the pot and stir well.

Pour in the crushed tomatoes and chicken broth, swishing around to get all the ingredients out of the dishes.

Add 2 cups of rice to the pot, ensuring it is well mixed with the other ingredients.

Add bay leaves to the pot.

Cover the pot and reduce the heat to simmer for 20 minutes, stirring every 5 minutes to prevent sticking.

After 15 minutes, add the shrimp to the pot, burying them in the mixture.

Cover the pot again and cook for an additional 5-7 minutes until the shrimp are cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens