Everyone needs a good jambalaya recipe.
This Cajun style jambalaya recipe is jam packed with delicious meats, veggies and spices. According to the Oxford English Dictionary jambalaya comes from the Provençal word jambalaia, meaning a mish mash, or mix-up. I would say this recipe is true to that. It was literally overflowing out the crockpot, I maybe tried to fit a little too much in. Oops.
I’ve only been to New Orleans (self-proclaimed jambalaya capital of the world) once but I can tell you this recipe is a good one if you’re craving cajun food.
I used three different proteins, tons of veggies and mixed it all together with a little rice. This recipe was an easy weeknight meal and a crowd pleaser. Most of the spices you probably already have and proteins can be bought frozen or fresh!
Shrimp: Protein packed with low calories! Four ounces steamed contains over 100% of the Daily Value for selenium, over 75% for vitamin B12, over 50% for phosphorous, and over 30% for choline, copper, and iodine.
Peppers: low in calories and exceptionally rich in vitamin C and other antioxidants. Great way to flavor soups, stews, salads, etc.
Quinoa and Whole Grain Rice Mix: Love this mix! Brown rice is high in fiber and manganese. Quinoa is packed with protein, fiber and various vitamins and minerals. Also, gluten -free friendly and organic! Quick to heat up and has a great flavors.
- 2 Chicken Breasts (we used pheasant)
- 2 Cups Shrimp
- 2 Sausage Links (we used hot reindeer sausage)
- 1 1/2 Bell Pepper
- 1 Onion
- 1 1/2 Cups Celery
- 5 Cloves Minced Garlic
- 1 Can Garlic Fire Roasted Tomatoes
- 2 Cans Low-Sodium Chicken Broth
- 1 Bag Seeds of Change Rice
- 1 Tsp Chili Powder
- 1 Tbsp Cajun Seasoning
- 1 Tsp Cayenne
- 1 Tsp Crushed Red Pepper
- 1 Tsp Black Pepper