Healthy Shrimp and Chicken Sausage Jambalaya

Do you ever think back to certain events in your past and cringe?

This healthy shrimp and chicken sausage jambalaya is made with brown rice and lower fat protein for a healthier twist on the classic Southern dish.

I do. I remember in once in 9th grade I bought this awful pastel striped skirt because it was cheap and wore it to school with fishnets. Now I’m not a fishnets type of gal, so I have no idea what possessed me to wear them, and with a girly skirt no less. I cringe thinking back to that outfit and pray that no one I went to high school with remembers it!

I also have some cringe worthy moments on this blog too. Exhibit A: my photography in posts from 3-4 years ago. I was thinking about promoting my old jambalaya recipe on social media for Mardi Gras this year, but when I looked back at the photography I realized how terrible it looked and I quickly made plans to do a reshoot. I’ll spare you the old photos because I assure you they are anything but appetizing – and definitely not an accurate representation of how delicious this shrimp and chicken sausage jambalaya is.

This healthy shrimp and chicken sausage jambalaya is made with brown rice and lower fat protein for a healthier twist on the classic Southern dish.

For those of you who have never had jambalaya, it is a Creole dish from New Orleans. It is typically a tomato-based rice dish with chicken, sausage, and seafood. The signature flavour comes from a blend of herbs and spices but I cheat a little and use a Cajun spice blend (Clubhouse brand – it’s so good!). I also make my version healthier by making a few simple swaps like chicken sausage in place of andouille sausage, lower sodium canned tomatoes and broth, and brown rice in place of white rice. But despite the healthy substitutions, this shrimp and chicken sausage jambalaya still perfectly captures the hearty comforting flavour of the classic dish!

This healthy shrimp and chicken sausage jambalaya is made with brown rice and lower fat protein for a healthier twist on the classic Southern dish.

Healthy Shrimp and Chicken Sausage Jambalaya
 
Prep time
Cook time
Total time
 
This healthy shrimp and chicken sausage jambalaya is made with brown rice and lower fat protein for a healthier twist on the classic Southern dish.
Author:
Yield: 6-8 servings
Ingredients
  • 1-2 tbsp olive oil
  • 1 large onion, diced
  • 2 stalks celery, sliced
  • 1 green pepper, diced
  • 2 tbsp Cajun seasoning
  • 1 tbsp tomato paste
  • 2 cloves garlic
  • 796 ml can of diced tomatoes
  • 2 cups chicken stock
  • 3 cups water
  • 2 cups long grain brown rice
  • 4 chicken sausages
  • 1 lb frozen raw shrimp
Instructions
  1. Heat up the olive oil in a large pot. Add the diced onions then lower the heat. Cook for 4-5 minutes, then add the celery and green pepper. Continue to cook for another 5 minutes until they soften. Then add the Cajun seasoning, tomato paste, and minced garlic.
  2. Add the tomatoes, chicken stock, water, and rice. Bring to a boil, then lower heat to a simmer and cover with lid. Let cook for about 50-60 minutes, making sure to stir frequently.
  3. Meanwhile, brown the whole chicken sausages in 1 tsp of olive oil in a pan to make them easier to slice. When they are browned, remove them from the pan, slice them, and put aside. Don't worry if they aren't completely cooked through - they can finish cooking in the jambalaya.
  4. When the rice is done (test it to make sure), add in the sausage and shrimp and continue to cook until both are cooked through.

This healthy shrimp and chicken sausage jambalaya is made with brown rice and lower fat protein for a healthier twist on the classic Southern dish.

Recipe adapted from Emeril Lagasse’s Cajun Jambalaya.

What is something you did in the past that makes you cringe now?

16 Comments

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16 Responses to Healthy Shrimp and Chicken Sausage Jambalaya

  1. Haha omg I totally feel you on cringe-worthy photography. While my photos aren’t overly amazing right now, they are a heck of a lot more appealing than when I first started blogging. I also cringe at the tone of my initial posts- clearly I was still trying to find my voice. This looks super, Chelsea…and I have most of the ingredients at home. I’m yet to find a decent sausage variety here so until I do, I’ll try subbing in chicken breast instead.

    • Chelsea

      Oh gosh yes, my blogging voice from my first two years of blogging was awful too. But I started blogging when I was 20, so I was still really young!

  2. it is kinda crazy to see how much we improve over time, but I am glad to see that you also get frustrated with taking pics and them not going how you want. I spend endless time stomping around as it never quite looks like I want! This looks amazing though Chelsea, and I love that you made jambalaya, I have always wanted to try it! Pinning!

    • Chelsea

      I still get frustrated with photography. Some days my photos are utter crap and I feel like I haven’t progressed at all! Haha.

      Hope you enjoy this as much as I do! :)

  3. Oh my goodness, I cannot imagine you in fishnets. That’s hilarious! So many of my early blog photos are cringe worthy as was my hair in high school. ;)

  4. omg. Shrimp AND sausage- Dude, did Jay Z melt over this dish? well if he didn’t, I did.

    Don’t get me started on cringeworthy moments. Maybe putting blonde tips in my hair thinking I was cool. Three times. One time red.

  5. This is some real comfort food! Great to bring heat with our cold weathers!

  6. There are several things I look back on and I get a gross feeling wondering, WTH was I thinking?!

    I hated dressing like a girl when I was a kid, preferring to wear boys clothes instead. HAHAHA

    • Chelsea

      Haha I was such a tomboy as a kid too. My mom didn’t even bother dressing me in nice clothes because I would just get them muddy!

  7. Oh yeah, don’t even get me started on old pictures. I want to go back and reshoot at least half of my recipes.

    But you’ve clearly come a long way because these are beautiful! I’ve actually never tried jambalaya but it sounds delicious!

  8. Ha, yes. Basically every decision I’ve ever made and ever picture pre-2013 is regrettable. I REALLY wish I still lived in Burl during that time so I could have seen this outfit at “our” high school ;) I’m heading to New Orleans for the first time next week and can’t wait to eat some Jambalaya! If I see some Cajun seasoning down there, I’ll pick you up a pkg :) I’ve never used it before, actually. This looks wonderful and your photography is gawgeous! Obsessed with that enamel cast iron pot too. WANT!

    • Chelsea

      Oh yes I remember you mentioned your trip – so exciting! I’ve always wanted to head down there. And seeing its food culture (ok, mainly just the beignets) in the movie “Chef” made me want to go even more. I hope you post about your trip on instagram!!

  9. Ayngelina

    This looks like the perfect recipe for this cold Canadian winter day.

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