You know when you hear the word Jambalaya, it’s gonna be a good time. It’s flavor-packed and elegant, yet incredibly comforting. I know what you are thinking, jambalaya is a bit intimidating. Jambalaya is a Louisiana origin dish that includes many Spanish and French flavors. But because the dish is so rich in culture, it’s easy to feel intimidated when making it. But, this Whole30 and Keto friendly jambalaya stew is quick and easy, but just as rich and delicious.
Now, I am not claiming this Jambalaya is authentic. But, it is delicious. Traditionally, jambalaya is made with meat and vegetables mixed with rice. Many people tend to confuse jambalaya with Gumbo. Gumbo is made with similar ingredients used in jambalaya. However, gumbo includes filé powder and okra.
The traditional jambalaya is cooked with rice. But, to keep this dish low-carb you can serve it up with cauliflower rice. Cauliflower is a very bland vegetable with practically no flavor. So, it will take up the flavor of whatever you serve it with. Which makes it the perfect addition to a rich and flavorful dish like jambalaya.
If you’re doing a round of Whole30, you can also serve your jambalaya stew with potatoes.
When making jambalaya, it’s all about building flavors. We start by browning the sausage. I use andouille sausage. You can also use kielbasa. Then, we sauté the vegetables known as the “holy trinity” (onions, celery, and peppers) in the sausage drippings. Just about every Cajun dish begins with sautéing onions, celery, and peppers to build flavor. This recipe is no different. All these layers of flavor come together to create a luxurious dish.
Jambalaya Stew
WHOLE30 II PALEO II LOW-CARB
After you taste this dish, you won’t believe it’s Whole30 friendly. It’s so rich and flavorful, the whole family will fall in love. The man in your life will appreciate the heartiness of the meal, the kids will enjoy the flavors, and you will appreciate how healthy it is.
You can also try serving up the jambalaya stew with Sweet Potato Noodles.
Let’s get cooking
Let’s get cooking
Easy Jambalaya Stew
A rich cajun stew with andouille sausage, chicken, and shrimp. Serve it up with cauliflower rice or potatoes.
A rich cajun stew with andouille sausage, chicken, and shrimp. Serve it up with cauliflower rice or potatoes.
Prep Time:10 mins
Cook Time:55 mins
Total Time:1 hr 5 mins
Yields:4 Serves
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Ingredients
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4
ounces andouille sausage, sliced
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2
boneless, skinless free-range chicken breasts or thighs, cut into cubes
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1
lb. wild caught shrimp, peeled, deveined with tail on
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3
tsp Primal Palate new bae seasoning or old bay seasoning, divided
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4
tbsp olive oil
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1
onion, diced
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1
green bell pepper, diced
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2
celery sticks, peeled and diced
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4
cloves garlic, minced
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salt and pepper
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1
tbsp tomato paste
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2
tsp. coconut aminos
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1
can fire roasted diced tomatoes
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2
cups chicken bone broth
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1
tsp fish sauce
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1/2
tsp. crushed red pepper flakes
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2
tbsp. freshly chopped parsley, divided
Instructions
- First, season the chicken with 1 teaspoon of new bae/old bay seasoning, season the shrimp with 1 teaspoon of new bae/old bay seasoning and set them aside. Now, heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat and brown sausage, about 2-3 minutes. Remove the sausage from the pan and set it aside.
- Leave the drippings from the sausage in the pan and add the chicken. Sauté until the chicken is halfway done, about 5 minutes. Then remove the chicken from the pan and set aside.
- Now, add the remaining 2 tablespoons of olive oil to the pan along with the onions, bell pepper, celery, and garlic. Season the vegetables with a pinch of salt and pepper and sauté until the vegetables are tender, about 7 minutes. Now, add in the tomato paste and coconut aminos. Stir and cook for about 2 minutes. Now, add in the diced tomatoes and bone broth and stir to deglaze the pan. Return the chicken and sausage to the pot and bring to a boil. Lower the heat to medium, cover and simmer for 20 minutes. Uncover the pot and add the fish sauce, the shrimp and the remaining 1 teaspoon of new bae/old bay seasoning. Stir the dish and continue to simmer, uncovered for 12-15 minutes to cook the shrimp through. Finish with fresh parsley and serve with potatoes or cauliflower rice.
- You shouldn’t need any additional salt, but when the shrimp is cooked through, taste and add more seasoning according to your liking.
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This recipe is fantastic and full of flavor! I used chicken andouille sausage and added white rice (not Whole30) to the pot before it simmered for 20 minutes and the result was great. This is a great winter recipe — comforting, yet fresh and not too heavy.
So happy you enjoyed it Elizabeth! It really is the most comforting meal without it being super heavy.
As someone who visits New Orleans, LA several times a year, it’s so exciting to cook up a Cajun Style dish to remind me of the fun times and delicious meals I experience each time I visit. In every dish there, you taste the fresh seasonings and seafood used and this dish doesn’t fall short of those same expectations. What makes this dish so great is that it’s a healthier version of one of my favorite dishes that doesn’t fall short of flavor! This meal is super easy to make which is a + for me! I’m adding this dish to my list of favorites. Love it!
Oh that makes me so happy Shaun! Thank you so much!
This was FABULOUS! I have been blessed with 4 kids who all love to try new food & this Jambalaya was terrific. I love how easily the door opens to lively dinner table conversation when I make dishes that have such a rich history attached to them. The kids enjoyed learning about the Louisiana and Creole influences in our country. They have asked to try other Creole foods. Thank you for making your recipes approachable and healthy!
Kathy, this totally just made my day! The dinner table conversation were some of my best memories growing up so I love that beautiful conversations happen around a recipe of mine. It’s absolutely the best feeling and I am so happy and your family enjoyed this. Thank you so much for sharing.