Savory & Tasty Jamabalaya Recipe



I spent 5 years living in The Big Easy and every now and then I get a hankering for some good ol' Jamabalaya.  I miss the creole flavor and satisfying layers in New Orleans food.  When I want comfort food, this is my go to.  The recipe I use is adapted from, I Love Trader Joe's Cookbook.  

Yes, this is low glycemic but still full of carbohydrates.  Make sure you don't lay up after this one.  Go walk around the block or something to use the food fuel.  



  • 2 tbs olive oil
  • 2 tbs grape seed oil
  • 1 sweet onion, chopped
  • 1 green bell pepper, chopped
  • 2 celery ribs, chopped
  • 3 green onions, chopped
  • 6 cloves of garlic, chopped
  • 1 jalepeno, chopped
  • 1 tsp red pepper flakes
  • 1/2 tsp dried thyme, (1/4 tsp fresh)
  • 1/4 tsp dried oregano
  • 1/4 tsp cumin (optional)
  • 1/2 tsp salt (optional)
  • 1 12.8 oz chicken or turkey andouille sausage, sliced 1/2 in thick
  • 2 1/4 cups (organic) chicken broth
  • 1/2 c white wine
  • 1, 15 oz can of chopped tomatoes, in juice
  • 3 c brown rice
  • 1 pound raw medium shrimp, peeled
  • 1 c (organic) cooked chicken (optional)


Heat both oils in a large pot or dutch oven and add onion, bell pepper and celery.   Saute until fragrant.  Add the green onions, garlic and jalapeno and saute for 3 minutes.  Add red pepper flakes, thyme, oregano, cumin and salt and saute vegetables for about 5 minutes. Add sausage, chicken broth, wine and tomatoes and bring to a boil.  Mix in rice and return to a boil.  Reduce heat to low, cover and simmer for 20 minutes.  Uncover and add in shrimp and chicken if desired.  Cover and remove from heat to let stand for 10 minutes.  Check to see that shrimp has turned pink and is cooked through.  Recover if needed for finish shrimp.  Enjoy with chopped green onions on top.