Chicken & Shrimp Jambalaya

Jambalaya is one of those foods that’s hard to turn down – a spicy bowl of Cajun rice porridge with savory bits of sausage, shrimp and peppers – and it’s an awesome way to settle down on a cold winter’s night.  I had been craving jambalaya the past week and had been thinking of one-pot meals that could be 30/40/30 – and this came to mind.

This version is an adaptation of a recipe by Chef John from, and I revised it to make it perfect for the macro diet – turkey kielbasa, chicken breast and shrimp sauteed in tomatoes, garlic, onion and spices – and it turned out to be a delicious choice!  I’m glad that this meal has made it into my meal plan repertoire, and I hope it soon does for you too!

(makes 8 servings)

4 tbsp. olive oil
14 oz. turkey kielbasa sausage 
12 oz. raw skinless chicken breast
16 oz. medium shrimp, peeled and deveined (cooked or uncooked)
3 tsp. crushed garlic
1 cup onion, chopped
1 whole green bell pepper, chopped
4 stalks celery (about 7″), chopped
28 oz. canned diced tomatoes (2 14 oz. cans)
2 tsp. cumin powder
1 tbsp. paprika
1/4 – 1 tbsp. cayenne pepper (depending on taste)
2 cups uncooked brown rice
4 1/2 cups water
1 tsp sea salt

1.  Chop celery, onion, green, chicken and sausage into 1/4 inch pieces.
2.  In a large stock pot under medium-high heat, add 2 tbsp. olive oil and saute sausage, chicken and shrimp until browned.  Set aside in a separate container.
3.  Add remaining olive oil and saute garlic, onion, bell pepper and celery and stir until garlic is fragrant and vegetables are soft.
4.  Add diced tomatoes and spices and stir until spices are fragrant (about 3-5 minutes).
5.  Add rice, water, sausage, chicken and shrimp and stir until all ingredients have been well-combined.  Once the liquid begins to boil, lower the heat to the lowest setting and cover.
6.  Let the contents simmer for about 1 hour until rice is fully cooked.


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