Not So Sinful Jambalaya
Transport your taste buds to the heart of Louisiana with this healthy twist on a classic—"Not So Sinful Jambalaya." Packed with wholesome ingredients and bold Creole flavors, this dish swaps traditional heavy components for lighter alternatives like lean chicken breast, smoked turkey sausage, and fiber-rich brown rice. Fresh veggies including bell peppers, celery, and onions provide a nutritional boost, while Cajun seasoning, paprika, and thyme create the unmistakable depth of flavor that jambalaya is famous for. Topped with tender shrimp, scallions, and a sprinkle of parsley, this one-pot wonder is as vibrant as it is satisfying. With its low-sodium, nutrient-packed profile, "Not So Sinful Jambalaya" is proof that comfort food can be both indulgent and guilt-free. Perfect for weeknight dinners, it’s ready in just over an hour and serves six generously!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 medium green bell pepper, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic, minced
- 1 pound chicken breast, cubed
- 12 ounces smoked turkey sausage, sliced
- 4 cups low-sodium chicken broth
- 14.5 ounces canned diced tomatoes, no salt added
- 1 cup brown rice
- 2 teaspoons cajun seasoning
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 pound cooked shrimp, peeled and deveined
- 3 stalks scallions, chopped
- 2 tablespoons fresh parsley, chopped (optional)
- hot sauce (optional, to taste)
Instructions
Heat the olive oil in a large, deep skillet or Dutch oven over medium heat.
Add the diced onion, green bell pepper, and celery. Sauté for 5-6 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the cubed chicken breast and sliced turkey sausage. Cook for 5–6 minutes until the chicken is no longer pink on the outside.
Stir in the Cajun seasoning, paprika, and dried thyme. Cook for 1 minute to toast the spices.
Pour in the low-sodium chicken broth and canned diced tomatoes (with their juices). Stir to combine.
Add the brown rice to the pot, mix well, and bring the mixture to a boil.
Lower the heat to a simmer, cover the pot, and cook for 35 minutes, or until the rice is tender and has absorbed the liquid.
Once the rice is cooked, gently fold in the cooked shrimp and heat through for 2-3 minutes.
Taste and adjust seasonings as needed. If desired, add a dash of hot sauce for extra spice.
Garnish with chopped scallions and fresh parsley before serving.
Nutrition Facts
Calories |
2534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.8 g | 124% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1454 mg | 485% | |
| Sodium | 4980 mg | 217% | |
| Total Carbohydrate | 103.8 g | 38% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 24.8 g | ||
| Protein | 316.3 g | 633% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 587 mg | 45% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 5444 mg | 116% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
