Jambalaya has never been one of my favorite meals but it was nice to try a clean version of my normal recipe. There weren’t too many changes between the two recipes I just had to be more cognoscente of the quality of ingredients I was using. This recipe is not for those of you with sensitive or bland pallets. This Jambalaya definitely packs a fiery punch but is a nice way to add a ton of flavor into your clean eating routine.


  • 3 T. Olive Oil
  • 2/3 Yellow Onion (diced)
  • 1 Red Bell Pepper (cored and diced)
  • 1 Green Bell Pepper (cored and diced)
  • 2 Jalapenos (seeded and finely chopped)
  • 4 Cloves garlic (minced)
  • 2 Boneless Skinless Chicken Breasts (cubed)
  • 1 lb. Andouille Turkey Sausage, (thinly sliced into rounds-make sure this is minimally processed*)
  • 3 C. Chicken Stock
  • 3 Fresh Tomatoes (cored and diced)
  • 1/2 (6oz.) Can Tomato Paste
  • 1 1/2 C. Uncooked  Brown Rice
  • 2 T. Cajun Seasoning 
  • 1 Bay Leaf
  • 1 t. Fresh Thyme (chopped)
  • 1/4 t. Cayenne Pepper
  • 1/2 lb. raw shrimp (peeled and deveined)


  1. Heat 2 tablespoons. olive oil in a large pan. 
  2. Add onion, bell peppers, jalapenos and garlic and cook for about 5 minutes, stirring occasionally, until the vegetables are tender. 
  3. Add chicken and sausage, and stir to combine and cook for 5 minutes, 
  4. Add the chicken stock, tomatoes, tomato paste,rice, Cajun spice, bay leaf, thyme, & cayenne. (stir to combine)
  5. Reduce heat and cover.
  6. Simmer for about 30 minutes stirring occasionally. 
  7. add in the shrimp and stir to combine. 
  8. continue to simmer, stirring occasionally for 10-15 min. 
  9. Remove bay leaf.  
  10. Remove from heat and serve.