Homemade Jambalaya

I always used to do the Zatarain’s Jambalaya rice mix as the base for Jambalaya, But now that I am a good label reading anti sodium and anti-saturated fat guy, I found that wouldn’t cut it anymore for me. So I worked up this one. Then I had to do home made Cajun Seasoning!








Spray Canola or Olive oil

2 Tbs butter or substitute

2 boneless skinless chicken breasts, cut into bite-sized pieces

1 lbs. andouille sausage, thinly sliced into rounds

3 small bell peppers, cored and diced 

2 ribs celery, diced

1/4 cup tamed jalapeño pepper, sliced

1 white onion, diced

4 cloves garlic, minced

1 (14-ounce) can fire roasted crushed tomatoes

3–4 cups Vegetable stock+

1 1/2 cups uncooked long grain brown rice (tbh white rice is mo betta)

2 Tbs Cajun seasoning* 

1 tsp dried thyme, crushed

1 bay leaf

1 lbs. raw large shrimp, peeled and deveined

1 Tbs File powder

Salt substitute and freshly-cracked black pepper

Garnish thinly-sliced green onions


  1. Spray Canola or olive oil  the bottom of a deep sauté pan) over medium-high heat.  Add the chicken and sausage and sauté for 5-7 minutes, stirring occasionally, until the chicken is cooked through and the sausage is lightly browned.  Transfer to a clean plate and set aside.
  2. Add the remaining 2 Tbs butter substitute to pot.  Add bell peppers, celery, jalapeño, onion and garlic. Sauté for 6 minutes, stirring occasionally, until the onions are softened.
  3. Add the crushed tomatoes,  vegetable stock, rice, Cajun seasoning, thyme, cayenne, bay leaf, and stir to combine.  Continue cooking until the mixture reaches a simmer.  Then reduce heat to medium-low, cover and simmer for about 25-30 minutes(Note+ while better for you brown rice takes longer and requires more fluids (stock or water than traditional white rice, or until the rice is nearly cooked through, stirring every 5 minutes or so along the way so that the rice does not burn.
  4. Add the chicken and sausage, and file powder and stir to combine. Continue to simmer, stirring occasionally, then add l the shrimp and jeep stirring until they are cooked through and pink. remove and discard the bay leaf.
    Taste and season the jambalaya with salt substitute, pepper, and additional Cajun seasoning. if needed.  Remove from heat.
  5. Serve warm with your desired garnishes.  Or refrigerate and store in a sealed container for up to 3 days.