Main Course CajunChickenSausageShrimpRiceTomatoBell Pepper

Cajun Jambalaya

Name: Cajun Jambalaya
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Cajun
Ingredients: 12 medium shrimp, peeled, deveined and chopped; 4 ounces chicken, diced; 1 tablespoon Creole seasoning, recipe follows; 2 tablespoons olive oil; 0.25 cup chopped onion; 0.25 cup chopped green bell pepper; 0.25 cup chopped celery; 2 tablespoons chopped garlic; 0.5 cup chopped tomatoes; 3 bay leaves; 1 teaspoon Worcestershire sauce; 1 teaspoon hot sauce; 0.75 cup rice; 3 cups chicken stock; 5 ounces Andouille sausage, sliced; Salt and pepper

Prep: 15 min

Cook: 35 min

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Contains:FishShellfish

High FODMAPTriggers: Garlic, Onion, Celery, Stock or broth

Fructans · Polyols

Estimated from the ingredient list only. Portion sizes aren't considered, so check the Monash University FODMAP app or your dietitian before relying on this.

For the last several years, we have adopted an alternate Thanksgiving meal format and this year's genre was Cajun. As such, we went looking for an authentic Cajun Jambalaya recipe…

Directions

1
In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well.
2
In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes.
3
Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces.
4
Stir in rice and slowly add broth.
5
Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes.
6
When rice is just tender add shrimp and chicken mixture and sausage.
7
Cook until meat is done, about 10 minutes more.
8
Season to taste with salt, pepper and Creole seasoning.

Diets

Fits as written

Gluten-free
Dairy-free
Egg-free
Nut-free

Works with easy swaps

Paleo (1)

rice → cauliflower rice

Low FODMAP (3)

chopped onion → green tops of scallions or chives
chopped garlic → garlic-infused olive oil
chicken stock → garlic- and onion-free stock

Some other ingredients are only low FODMAP in small portions.

How we decide

Vegetarian:: No meat, poultry, fish, shellfish or gelatin (including stock made from them).
Vegan:: Vegetarian, plus no dairy, eggs or honey.
Pescatarian:: No meat, poultry or gelatin; fish and shellfish are fine.
Gluten-free:: No wheat flour, pasta, bread, soy sauce, barley, rye, couscous, beer or oats (unless certified gluten-free).
Dairy-free:: No milk, butter, cream, yogurt, cheese or other dairy.
Egg-free:: No eggs, egg noodles or mayonnaise.
Nut-free:: No peanuts or tree nuts (almonds, walnuts, cashews, pistachios and so on).
Low FODMAP:: Rated from the ingredient list; see the Low FODMAP badge on each recipe.
Halal-friendly:: No pork products, alcohol or gelatin. This can't confirm halal sourcing.
Paleo:: No grains, legumes, dairy, refined sugar or seed oils.
Mediterranean:: No red or processed meat and no butter, lard, margarine or cream as cooking fats.
Low-carb:: About 20 g net carbs (carbs minus fiber) or less per serving, from the nutrition estimate.
Keto:: About 10 g net carbs or less per serving, with at least 55% of calories from fat.
Atkins:: About 10 g net carbs or less and 5 g sugar or less per serving.
High-protein:: 25 g protein or more per serving.
Low-sodium:: About 600 mg sodium or less per serving.

Based on the ingredient list and nutrition estimate only. Hidden ingredients in packaged foods, and cooking methods, aren't visible to us. Check labels, and for medical diets or allergies ask your doctor or dietitian.