Easy Jambalaya

This is one of those wonderful dishes where you can switch things up depending on what ingredients you have on hand. For example, you can use any type of sausage or bacon, but I still think the dish would be tasty even if you left the meat out all together. If you don’t have any shrimp you could throw in some other type of seafood instead. If you don’t like oysters (I fall in this department!) then not to worry. This is the type of dish where you can be creative and make substitutions as you see fit…and best of all enjoy the end result (and don’t forget to freeze the leftovers!).

When I recently made this dish I did not use sausage (we used bacon instead) and I did not add any of the extra black pepper or hot sauce. There is already a little red pepper in the Creole seasoning so that was the only source of heat in our dish. And to my surprise both of my girls ate (small amounts) of it when it was served. Point being – at least they didn’t hate it! When I first added the spices I took a bite and immediately thought it would be too spicy for them, but after the rice and liquids got cooking it really made the dish more palatable for those younger taste buds. So give it shot with your children before offering up a separate kid meal!

Easy Jambalaya

4.82 from 16 votes

Course: Dinner

Cuisine: Cajun

Keyword: healthy eating, weekend bowls

Dietary Restriction: Egg Free, Peanut/Tree-Nut Free

Category: Freezer Friendly, Pork, Seafood

Active Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings (Adjust to suit): 4 people

Calories: 635 kcal

Adapted from Commander's Kitchen cookbook

Print

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Ingredients

• 2 tablespoons butter
• ½ pound sausage, preferably andouille (or you can use bacon instead)
• 1 large bell pepper, any color, large dice
• 1 large onion, large dice
• 3 ribs celery, large dice
• 1 head garlic, peeled and minced
• 1 teaspoon Creole seasoning
• salt, to taste
• pepper, to taste
• 2 large tomatoes, chopped (or equivalent quantity of cherry tomatoes)
• 3/4 pound shrimp, raw and peeled
• 2 bay leaves
• 1 1/2 cups brown rice, (quick cooking variety)
• 2 cups chicken broth, (if you don't have any stock you could use water instead)
• 1 cup water
• 1/2 pint oysters, shucked, with their liquor (optional)
• hot sauce, to taste (optional)
• green onions, for garnish (optional)

Instructions

1. Combine the butter and sausage (or bacon) in a large soup pot over high heat. Cook for about 6 minutes stirring occasionally.
2. Add the bell pepper, onion, celery, garlic, Creole seasoning, salt and black pepper to taste. Sauté over high heat for about 8 minutes, or until the veggies have browned and caramelized.
3. Add the tomatoes, shrimp, and bay leaves, and stir for a couple of minutes.
4. Add the rice, stir gently, then add the broth and water. Gently stir the rice again to make sure it is not sticking to the bottom of the pot.
5. Bring to a boil, then reduce heat, cover and simmer for about 15 minutes (or until the rice is tender).
6. Turn off the heat and fold in the oysters (if using), cover, and let sit for about 8 minutes. If not using oysters you can skip this step altogether.
7. Garnish with green onions and serve.

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Recipe Notes

We recommend organic ingredients when feasible.

Nutrition Facts

Nutrition Facts

Easy Jambalaya

Amount Per Serving

Calories 635 Calories from Fat 225

% Daily Value*

Fat 25g38%

Saturated Fat 9g56%

Cholesterol 273mg91%

Sodium 1546mg67%

Potassium 976mg28%

Carbohydrates 68g23%

Fiber 6g25%

Sugar 6g7%

Protein 35g70%

Vitamin A 2600IU52%

Vitamin C 83.2mg101%

Calcium 208mg21%

Iron 4.9mg27%

* Percent Daily Values are based on a 2000 calorie diet.

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