Description

Hey jambalaya lovers! It’s Harper here, bringing you a lighter take on the classic Southern one-pot wonder. This version is packed with plump shrimp, spicy jalapeño turkey sausage, tender chicken, and sneaky cauliflower rice for extra veggies and volume — all simmered in a flavorful broth that hugs your soul without the heaviness. Ready for big flavor and comfort in just 40 minutes? Let’s dive in!

Ingredients

Scale

½ lb chicken breast, cooked & shredded (rotisserie works great!)
½ lb shrimp, peeled & deveined (frozen is fine, thaw in cold water)
1 container (336g) jalapeño turkey sausage, sliced into ½” coins
¾ cup white rice (jasmine or basmati) — rinse before use
1 bag (12 oz) cauliflower rice (fresh or frozen, no need to thaw)
3 green bell peppers, diced (~375g)
1 (8 oz) can tomato sauce
1 can mushroom stems & pieces, drained (optional)
1 can beef broth (low sodium preferred)
1 can Campbell’s French onion soup
Seasonings: 1 tbsp Tony Chachere’s Creole seasoning (or paprika + garlic powder + cayenne), salt & pepper to taste
Tabasco or hot sauce, to taste

Instructions

1. Brown Protein:
Heat a large Dutch oven or deep skillet over medium-high heat. Cook sausage and shrimp (no oil needed) 4–5 minutes until shrimp turn pink and sausage edges crisp. Work in batches if needed. Remove and set aside.

2. Sauté Veggies:
In the same pot, add diced bell peppers. Sauté 5–6 minutes until softened but still bright, scraping browned bits from bottom (flavor gold!).

3. Build the Broth:
Add tomato sauce, drained mushrooms, beef broth, and French onion soup. Stir and bring to a lively simmer. Taste before adding more salt (French onion soup is salty!).

4. Combine Ingredients:
Add shredded chicken, cooked shrimp & sausage, rinsed white rice, and cauliflower rice. Stir gently.

5. Season:
Add Tony Chachere’s, black pepper, and a few dashes of Tabasco. Taste and adjust heat carefully.

6. Simmer:
Cover, reduce heat to medium-low, and simmer 25–30 minutes. Stir halfway through. When rice is tender and liquid absorbed, it’s done.

7. Rest:
Turn off heat and let sit covered 5 minutes to thicken and marry flavors.

Notes

Crunchy rice? Add ¼ cup hot broth, cover, cook 5–8 more minutes.
Too spicy? Stir in Greek yogurt or sour cream, serve with extra rice or bread.
Mushy jambalaya? Avoid over-stirring; cook cauliflower rice just until tender; rest before serving.
Make ahead: Prepare through step 4, refrigerate up to 24 hours. Bake from cold, adding 10–15 mins.

Nutrition

Calories: 379 kcal per serving
Sugar: 5g
Fat: 12g
Carbohydrates: 25g
Fiber: 4g
Protein: 35g