Prep time: 15 mins

Cook time: 45 minutes

Serves: 4-6 bowls


  • 3 Tbsp. olive oil
  • 2 ribs celery, chopped
  • 1 white onion, diced
  • 1 small red bell pepper, cored and diced
  • 1 small yellow bell pepper, cored and diced
  • 1 small green bell pepper, cored and diced
  • 4 cloves garlic, minced
  • 2 boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 lb. turkey sausage, thinly sliced into rounds
  • 3 cups chicken stock
  • 1 (14 oz.) can crushed tomatoes
  • 1 1/2 cups uncooked white or brown rice
  • 2 Tbsp. Cajun or Creole seasoning (**more/less to taste, see note below)
  • 1 bay leaf
  • 1 tsp. thyme, crushed
  • 1/4 tsp. cayenne pepper
  • 1 lb. raw shrimp, peeled and deveined
  • salt and pepper
  • (optional garnishes: chopped fresh parsley, thinly-sliced green onions, hot sauce)


  • Heat 2 TBSP olive oil in a large saute pan over medium-high heat
  • Add celery, onions, bell peppers, and garlic
  • Saute for about 5 mins, stirring occasionally, until vegetables are soft and mostly cooked
  • Add the remaining tablespoon of live oil, chicken, and sausage, and stir to combine
  • Continue sauteing for an additional 5 mins, or until the chicken is no longer pink and mostly cooked
  • Add the chicken stock, tomatoes, rice, Cajun spice, bay leaf, thyme, and cayenne, and stir to combine
  • Reduce heat to medium-low, cover and simmer for about 25-30 mins, or until the rice is cooked, stirring occasionally (don’t forget to stir, or the rice may burn on the bottom of the pan)
  • Once the rice is tender, add in the shrimp and stir to combine
  • Let the mixture continue to simmer, stirring occasionally, until the shrimp are cooked and pink
  • Remove bay leaf and season the jambalaya with salt, pepper, hot sauce, and additional Cajun/Creole seasoning if needed
  • Remove from heat and serve with optional garnishes if desired

Eat like a champion!