Main Courses

Cajun Jambalaya

It’s about that time of the year when your determination to keep those health focused resolutions may start to dwindle. What better excuse to snack on some unhealthy fabulousness than the Super Bowl!? My most favorite Sunday of the year is prime time for fattening game food; pizza, buffalo chicken wings, beer… yes please! This year, I challenge you to eat like an athlete while you watch them on tv. This Jambalaya recipe is inspired by the New Orleans classic, but uses lighter proteins and more vegetables than its traditional counterpart. It is great for entertaining because you can make it early in the day and let it sit over a low temperature throughout the game. Jambalaya only gets better with low and slow cooking. Serve it with dirty rice for an indulgent dish that is rich with smokey proteins. 

4 main course servings

1 ½ cups dried bulgur, cooked to package directions
1 large onion, small dice
3 large stalks celery, small dice
2 carrots, peeled and cut into a small dice
1 red pepper, small dice
1 green pepper, small dice
3 large cloves garlic, minced
1 lb shrimp, peeled and deveined
1 package Italian sausage, mild or spicy depending on your preference
4 chicken thighs, bone in
¼ cup white wine
3 heaping tbs flour
32 oz low sodium chicken stock
1 tbs Cajun seasoning
1 tsp each: chili powder, oregano, and paprika
parsley for garnish (optional)

  • Heat a large soup pot over medium heat with a drizzle of oil. Add the shrimp and cook for about 3 minutes, until it just starts to turn pink. Remove from the pot.
  • Add the onion, celery, carrots, pepper, and garlic and saute until lightly caramelized and fragrant.
  • Add chicken and sausage, browning both but not cooking all the way through. Remove the sausage and cut into slices. Place both in the bowl.
  • Deglaze the pan with white wine, scraping the bits from the bottom.
  • Whisk in flour to create a roux, adding stock a little at a time to create a thick mixture. Add seasoning and whisk until all is completely blended.
  • Add all of the ingredients except for the shrimp back into the bowl and bring the liquid to a boil. Reduce to a simmer, cover, and cook for another 20-25 minutes.
  • After 25 minutes, add the shrimp, cover, and cook for an additional 5 minutes. The jambalaya is finished with the chicken is cooked completely through and starting to fall off the bone.
  • Serve a large bowl of jambalaya with 1/2 cup cooked rice underneath for a traditional Cajun meal.

3 thoughts on “Cajun Jambalaya”

  1. Though the chopping seems like a lot of work, it goes by in a snap. Best part is making enough to have leftovers! No chopping required there! Loved it.

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