Chicken and Shrimp Jambalaya

I have been on a spicy food kick lately. A lot of the foods I have been choosing to make either are inherently spicy or I am finding ways to amp up the heat with the addition of jalapenos and other spices. Cooking with spice can be fun and a great way to explore different dishes.

Jambalaya originates from southern Louisiana and can be made with many different types of meats–ham, chicken, shrimp, sausage….you name it! It lends itself well to cooking for large groups and can easily be paired down for smaller cooking in your kitchen.

I made this dish with cauliflower rice instead of traditional rice, but if you want to make it the traditional way, see my notes at the end of the recipe for what to modify. If you don’t like a spicy dish, I encourage you to not add any jalapeno peppers or only add 1/2 of a pepper as this is a very spicy dish.

This is also a dish that you can add or remove items to make it your own, specifically consider adding andouille sausage or ham.

Chicken and Shrimp Jambalaya

  • 3 T olive oil
  • 2 stalks of celery
  • 1 onion, diced
  • 1 of each: red, yellow, and green pepper, chopped
  • 1-2 jalapeno peppers, seeded and finely chopped (more or less to taste)
  • 4 cloves garlic, minced
  • 1 lb chicken, cut into pieces
  • 2 cups chicken stock
  • 14 oz crushed tomato
  • 1 1/2 cups cauliflower, riced
  • 2 T Cajun or Creole seasoning (more or less to taste, start with 1 T)
  • 1 bay leaf
  • 1 tsp thyme
  • 1/4 tsp cayenne pepper
  • 1 lb raw shrimp, peeled and deveined
  • Salt and pepper to taste

Heat 2 T olive oil in large saute pan over medium-high heat. Add chopped vegetables (celery, onion, peppers, and garlic). Saute for 5 minutes or until the vegetables are cooked.

Add chicken and remaining tablespoon olive oil. Cook for an additional 5 minutes or until the chicken is no longer raw.

Add chicken stock and crushed tomato. Reduce heat, cover, and simmer for 15 minutes, stirring occasionally. Add cauliflower, cover, and simmer for an additional 10 minutes.

Remove lid and increase heat to boil down the excess liquid. Add shrimp and cook for 2-5 minutes or until the shrimp is pink. Do not over cook the shrimp. Taste and season with salt and pepper to taste.

This recipe makes 6 servings.

The macro counts for the recipe as indicated above is

  • 7.6 grams fat
  • 6.6 grams carbohydrates
  • 40.5 grams protein

Making this recipe with rice

If you want to make this recipe with rice, please note the following changes to ingredients and cooking instructions

  1. Replace cauliflower for 1 1/2 cup uncooked rice
  2. Increase chicken stock to 3 cups

Add rice when you add the chicken stock and crushed tomatoes. Cook, covered for 25-30 minutes, or until rice is tender. You should not have to cook down the liquid as the rice should have absorbed all the liquid at this point. Follow rest of instructions as directed.

Inspiration for this from Gimme Some Oven.

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