One Pot Healthy Jambalaya
This easy recipe for One-Pot Healthy Jambalaya is the perfect weeknight dinner. By adding simple ingredients (some frozen) to one pot and tossing with a creole seasoning, you’ll have a family favorite in no time with minimal clean-up. Instant pot instructions are included.
I used to think that making Jambalaya was a big mystery. The culture of it all made me shy away from making it because I was afraid to do a disservice to the Cajun dish. And honestly, I didn’t know how to pronounce it either.
JAM-BUH-LIE-UH or JUM-BUH-LIE_UH?
Truthfully, I still don’t know the answer to that one, but I know that I am not scared to make it anymore, which is a win for both of us.
🥘 Ingredients You’ll Need
- Chicken Breast: Adds high protein meat.
- Shrimp: Also adds protein and balances out the surf in this meal.
- Andouille Sausage or Aidell’s Sausage: Depends on if you’re making traditional or Whole30
- Bell Pepper, Onion, Celery: The “holy trinity” of Creole and Cajun cooking.
- Okra: A traditional vegetable in southern cooking adds nutrients and texture.
- Diced Tomatoes: Gives this dish a tomato base.
- Riced Cauliflower: Substitute for rice in most keto and Whole30 dinners.
- Creole, Cajun, or Blackened Seasoning
- Olive or Avocado Oil: To sauté everything together.
📖 How To Make Healthy Jambalaya
1️⃣ In a large pot or Dutch oven, heat 1 tbsp of cooking oil over medium-high heat.
2️⃣ Add onion, garlic, bell pepper, celery, and chicken and sauté for 5 minutes or until vegetables soften.
3️⃣ Add shrimp and sausage to pot along with creole seasoning, salt, and pepper, and sauté for another 5-7 minutes. (sauté longer if you want to brown your sausage)
4️⃣ Add in frozen riced cauliflower and mix until combined and warmed through.
5️⃣ Stir in canned diced tomatoes and okra and turn down to low heat.
6️⃣ Simmer for about 20-35 minutes stirring often until raw tomato flavor is cooked off. Adjust seasonings as needed and serve hot.
🍅 What Makes This Whole30 Jambalaya?
Traditionally, the sausage used for this Jambalaya is a spicy andouille. I usually use smoked sausage for mine since the seasoning is already spicy. You also may want to use smoked sausage (by Pedersons or Aidells) to keep the dish Whole30 compliant.
It’s made with cauliflower rice instead of regular rice.
Cajun seasonings are compliant if they do not contain any non-approved preservatives. Check your labels or make your own from scratch.
It’s mostly protein and vegetables, so it contains no dairy, grains, or sugar.
📖 How to Make Instant Pot Jambalaya
To make jambalaya in your pressure cooker:
1️⃣ Using the sauté function, sauté all your ingredients except for riced cauliflower and diced tomatoes for about 5 minutes or until everything begins to soften or thaw a bit.
2️⃣ Add in riced cauliflower and diced tomatoes and stir until evenly combined.
3️⃣ Cook on manual high pressure for 10 minutes and do a quick or manual release.
👩🏻🍳 Chef’s Tips & Tricks
Use frozen ingredients: I used frozen okra and peeled and deveined shrimp for this recipe which saved me a bunch of time and money!
EVERY creole, Cajun, blackened, and New Orleans seasoning is different. Some contain salt or sugar, and some have a LOT more spice than you realize. It’s important to start with maybe 1-2 tbsp of the seasoning in the dish and taste as you go to adjust as necessary.
If Jambalaya is too watery, make sure you simmer it longer to thicken up. It will also thicken up as it cools.
- Instead of using cauliflower rice, use riced broccoli or serve over zucchini noodles.
- If not following a paleo, keto, or whole30 diet, use white rice or brown rice.
- Crumbled sausage can be used in place of sliced sausage.
- For an even spicier kick, try using some keto andouille sausage.
More Easy Whole30 Dinner Recipes:
- Whole30 & Paleo Instant Pot Short Ribs
- Whole30 Fish Taco Bowls
- Whole30 Chicken Pot Pie
- Egg Roll In A Bowl With Chicken
- Whole30 Sweet and Sour Chicken
- Whole30 Sloppy Joes
- Chicken Tikka Masala
- Chicken Zucchini Enchiladas
One Pot Healthy Jambalaya
- 1 Chicken Breast diced
- ¾ cup Frozen Shrimp
- 6 oz piece Andioulle Sausage*
- 1 Green Bell Pepper diced
- 3 stalks Celery sliced
- 1 medium Onion diced
- 2 tsp Minced Garlic
- 1 cup Frozen Okra
- 1 15 oz Can Diced Tomatoes
- 3 cups Riced Cauliflower frozen
- 2-3 Tbsp [Creole Cajun or Blackened Seasoning]
- 1 tbsp Cooking Oil of Choice
- Salt/Pepper to taste
- In large pot or dutch oven, heat 1 tbsp of cooking oil over medium-high heat.
- Add onion, garlic, bell pepper and chicken and saute for 5 minutes or until vegetables soften.
- Add shrimp and sausage to pot along with creole seasoning, salt and pepper and saute for another 5-7 minutes. (saute longer if you want to brown your sausage)
- Add in frozen riced cauliflower and mix until combined and warmed through.
- Stir in canned diced tomatoes and okra and turn down to low heat.
- Simmer for about 20 minutes stirring often until raw tomato flavor is cooked off.
- Adjust seasonings as needed and serve hot.
This was good, but is the serving for creole seasoning supposed to be 4 tsp instead of 4 TBSP? We added just 3 TBSP and it’s way too spicy and salty for me to finish.
So sorry it was too seasoned for you. You can try adding more cauliflower rice to balance it out. The seasoning I used was perfect for the amount shown. Some are stronger than others. I will definitely go back and note this on the recipe!
How much calorie per servinv does it provide?? Macros too?