Whole30 Chicken and Sausage Jambalaya
Savor the bold, Louisiana-inspired flavors of this Whole30 Chicken and Sausage Jambalaya—a wholesome and satisfying twist on the classic comfort dish. Packed with tender chicken thighs, juicy Whole30-compliant sausage, and a vibrant medley of onions, bell peppers, and celery, this recipe is slow-simmered to perfection in a savory broth spiced with Cajun seasoning and aromatic bay leaves. The use of cauliflower rice keeps it light, grain-free, and compliant with Whole30 guidelines, without sacrificing the hearty, soul-warming essence of traditional jambalaya. Ready in just one hour and brimming with layers of flavor, this easy, one-pot meal is perfect for weeknight dinners or meal prep. Garnish with fresh parsley and green onions for an irresistibly vibrant finish!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken thighs
- 1 pound Whole30-compliant sausage
- 1 large, diced yellow onion
- 1 medium, diced green bell pepper
- 1 medium, diced red bell pepper
- 3 diced celery stalks
- 4 cloves, minced garlic
- 14.5 ounces canned diced tomatoes
- 2 cups chicken stock
- 2 tablespoons cajun seasoning
- 2 bay leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups cauliflower rice
- 2 stalks, chopped green onions
- 0.25 cup, chopped fresh parsley
Instructions
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat.
Cut the chicken thighs into bite-sized pieces and season with a pinch of salt and black pepper.
Add the chicken pieces to the pot and cook until browned on all sides, about 6-8 minutes. Remove the chicken from the pot and set aside.
In the same pot, add the remaining tablespoon of olive oil.
Slice the Whole30-compliant sausage into 1/2-inch rounds and add to the pot, cooking until browned, about 5 minutes. Remove them from the pot and set aside with the chicken.
Add the diced onion, green bell pepper, red bell pepper, and celery to the pot. Cook until the vegetables are softened, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the canned diced tomatoes and chicken stock, stirring to combine.
Add the cajun seasoning, bay leaves, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Bring the mixture to a simmer.
Return the cooked chicken and sausage to the pot. Stir to combine all ingredients.
Cover the pot, reduce the heat to low, and let it simmer for 25 minutes to allow the flavors to meld together.
Stir in the cauliflower rice and cook for another 5-7 minutes, until it's tender.
Discard the bay leaves and stir in the chopped green onions and fresh parsley.
Taste and adjust seasoning if needed before serving. Serve hot, garnished with additional parsley if desired.
Nutrition Facts
Calories |
495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 39% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 1107 mg | 48% | |
| Total Carbohydrate | 15.7 g | 6% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 7.0 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 110 mg | 8% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1004 mg | 21% | |
*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.
