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