This 15-Minute Healthy Jambalaya recipe packs all the punch of the traditional New Orleans dish but with a lighter twist. Loaded with juicy andouille chicken sausage, tender shrimp and fluffy rice, this one-pan dinner is sure to satisfy your Cajun & Creole cravings. It’s a little bit spicy, a lot delicious, and exactly what you need for a fast and flavorful weeknight dinner.
Gosh, there’s nothing more satisfying than developing a super easy, quick, one-pan dinner that ends up tasting DELICIOUS. I genuinely feel like a boss.
And it just goes to show that you truly can make healthy, balanced meals even if you’re busy, lazy or short on time. So, next time you’re craving a satisfying, flavorful weeknight dinner that can be ready in 15 minutes…try this Healthy Jambalaya Recipe!
This is certainly not an authentic Jambalaya recipe but it includes many of the same components and flavors…just expedited into a healthy, 15 minute meal!
Grab a large pan, cutting board, knife and spatula and you’re halfway there. Fair warning that this is totally addicting and may become a weekly staple in your house as it has mine!
Why You’ll Love this 15-Minute Healthy Jambalaya Recipe
- This is a quick and easy dinner that comes together in one pan and ready in 15 minutes.
- This jambalaya is a bit healthier and lighter, without sacrificing on flavor.
- It’s loaded with protein, veggies and complex carbs for a balanced dinner.
- This recipe makes a lot so you can enjoy leftovers for lunch throughout the week.
- It’s gluten free and dairy free!
- This healthy jambalaya is infused with bold Cajun flavor with minimal effort.
What You Need to Make this 15-Minute Healthy Jambalaya Recipe
- Olive Oil: Use your oil of choice to cook the shrimp and chicken sausage in, and then again later to sauté the onion and bell peppers.
- Shrimp: Make sure to use the raw, jumbo kind. And peel, devein & remove the tails prior to using them in this recipe.
- Cajun-Style Andouille Chicken Sausage: This is a leaner option compared to normal andouille sausage and yet it’s still loaded with flavor! I used the Whole Foods brand but I also love Bilinski’s.
- Kosher Salt: Season to taste throughout.
- Yellow Onion: 1 small yellow onion, diced.
- Red & Green Bell Pepper: Bell peppers add color and nutrients to this recipe!
- Garlic: Fresh minced, of course.
- Cajun Seasoning: This is where the magic happens – use your favorite store-bought cajun seasoning to impart a bunch of smoky, spicy flavor into this dish.
- Crushed Tomatoes: Creole jambalaya that hails from New Orleans typically includes tomatoes while Cajun (brown) jambalaya does not. My recipe includes crushed tomatoes to help bring the dish together and add touch more acidity and sweetness.
- Chicken Broth or Water: The dish needs a bit more liquid, so feel free to use either chicken broth (slightly more flavor) or water.
- Pre-Cooked White Rice: The key to having this healthy jambalaya recipe on the table in 15 minutes is by using pre-cooked white rice packets. I used 2 of the Seeds of Change Organic Jasmine Rice packets, which cook in about a minute or two after adding them to the skillet. Feel free to substitute an equal amount (17oz) of leftover cooked rice.
- Green Onion: Optional, for topping!
How To Make this this 15-Minute Healthy Jambalaya Recipe
Cook the Shrimp & Chicken Sausage:
First, bring a large pan to medium-high heat. Once hot, add half of the olive oil (1/2 tbsp). Then, add shrimp and sliced chicken sausage. Spread them out as much as possible in the pan, however it’s okay if there’s some overlap. Season with kosher salt to taste.
Cook the shrimp for 2 minutes, then flip and continue cooking for 2 more minutes or until shrimp are done through. Remove shrimp and sausage from the pan and set aside.
Sauté Onion & Bell Pepper:
Next, reduce the heat to medium. Then, add the remaining half of the olive oil (1/2 tbsp). Add in the yellow onion and bell peppers. Season to taste with kosher salt. Sauté, stirring occasionally, for about 4 minutes, or until the onions are turning translucent and the veggies are tender.
Then, add in the garlic and cajun seasoning. Stir to combine and let it cook for 1 more minute until fragrant.
Add in Tomatoes, Broth, Rice, Shrimp & Sausage:
Next, reduce the heat to medium-low. Pour in the crushed tomatoes, chicken broth (or water), pre-cooked rice, and the reserved shrimp and chicken sausage. Stir until everything is combined.
Allow the jambalaya simmer for a few more minutes until the rice is tender and the shrimp and chicken sausage are warm again. Garnish with chopped green onion and enjoy!
What is Jambalaya?
Jambalaya, which originated in Louisiana, is often described as the Cajun equivalent of paella. In other words, it’s a heavily-seasoned rice dish filled with meat, seafood and vegetables.
There are two different styles of Jambalaya found across Louisiana. The first is Creole jambalaya, also called red jambalaya, which includes tomatoes. The other variety is Cajun jambalaya, known as brown jambalaya, which does NOT include tomatoes.
Lastly, Jambalaya is often confused with Gumbo, another popular dish from Louisiana. Gumbo is different than jambalaya in the sense that it usually includes okra and is served over white rice, rather than cooked all together.
What Makes this a Healthy Jambalaya Recipe?
My version of Jambalaya is a bit healthier by using only a small amount of oil (1 tbsp total), swapping out regular andouille sausage for chicken sausage and using shrimp (one of the leanest protein sources available!)
You won’t even be able to tell this is a healthier version of jambalaya, because it tastes so delicious and satisfying!
Recipe Variations:
- Add chicken: Traditionally, jambalaya includes chicken, shrimp and sausage. For this recipe, I just used shrimp and sausage but if you want to up the protein or prefer chicken over one of the other proteins, feel free to add it in. I would recommend chicken thighs (cut into small pieces) for the best flavor.
- Use brown rice or cauliflower rice: Seeds of Change also offers pre-cooked brown rice packets which would be the perfect swap in here! If you’re looking for a low-carb, paleo option, try using cauliflower rice. However, I would recommend adding it at the same time you add the onions and bell peppers so it has enough time to cook and get tender.
- Add in celery: Celery is part of the “holy trinity” in Cajun and Creole cuisines. I didn’t add any to my recipe because I hate buying it specifically for one recipe and letting the rest go to waste. But if you happen to have some on hand, chop up 2 stalks and add them in with the bell peppers!
- Use chicken bone broth instead: This is higher in protein and nutrients than normal chicken broth!
How Should I Store Leftovers?
This Healthy Jambalaya recipe makes a lot, so it’s perfect to prep at the beginning of the week and enjoy the leftovers for lunch.
Allow the jambalaya to fully cool before transferring it to an airtight container and storing it in the fridge. It can be eaten cold but the flavors and spices are much more pungent when you reheat it in the microwave.
Find the full recipe below. As always, please let me know if you tried it by leaving a rating and review below and tagging me on Instagram, @munchinwithmaddie_.
Looking for more Easy One-Pan Dinner Recipes?
- Creamy Shrimp Scampi with Orzo and Asparagus
- The BEST Ground Turkey Enchilada Skillet
- Creamy Cajun Chicken Orzo
- Spanish Chicken and Chorizo Sheet Pan Meal
- Garlic Parmesan Chicken and Pasta
15-Minute Healthy Jambalaya Recipe (One Pan)
Equipment
- large pan
- spatula
- medium bowl
Ingredients
- 1 tbsp olive oil divided
- 1 lb raw jumbo shrimp peeled, deveined & tail-off
- 12 oz fully cooked cajun-style andouille chicken sausage cut into diagonal slices*
- kosher salt to taste
- 1 small yellow onion diced
- 1 small green bell pepper diced
- 1 small red bell pepper diced
- 3 large garlic cloves minced
- 2 tbsp cajun seasoning
- 1 can crushed tomatoes (15oz)
- ½ cup chicken broth or water
- 2 packs Seeds of Change Orangic Jasmine Rice (17oz total)
- chopped green onion optional, for topping
Instructions
- Bring a large pan to medium-high heat. Once hot, add half of the olive oil (1/2 tbsp). Then, add shrimp and sliced chicken sausage. Spread them out as much as possible in the pan, however it's okay if there's some overlap. Season with kosher salt to taste. Let them cook for 2 minutes, then flip and continue cooking for 2 more minutes or until shrimp are done through. Remove shrimp and sausage from the pan and set aside.1 tbsp olive oil, 1 lb raw jumbo shrimp, 12 oz fully cooked cajun-style andouille chicken sausage, kosher salt
- Reduce heat to medium. Then, add the remaining half of the olive oil (1/2 tbsp). Add in the yellow onion and bell peppers. Season to taste with kosher salt. Sauté, stirring occasionally, for about 4 minutes, or until the onions are turning translucent and the veggies are tender.1 tbsp olive oil, 1 small yellow onion, 1 small green bell pepper, 1 small red bell pepper
- Add in the garlic and cajun seasoning. Stir to combine and let it cook for 1 more minute until fragrant.3 large garlic cloves, 2 tbsp cajun seasoning
- Reduce heat to medium-low. Pour in the crushed tomatoes, chicken broth (or water), pre-cooked rice, and the reserved shrimp and chicken sausage. Stir until everything is combined. Allow it to simmer for a few more minutes until the rice is tender and the shrimp and chicken sausage are warm again. Garnish with chopped green onion and enjoy!1 can crushed tomatoes, ½ cup chicken broth, 2 packs Seeds of Change Orangic Jasmine Rice, chopped green onion
Video
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a star rating and review below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.