Jambalaya Recipe

It was about time to try something new for dinner last week! We have go-to recipes, but we also love try mix it up, so things don’t get boring. My husband wasn’t completely sold on this recipe, but my daughter, Kenz & I enjoyed it! Kenz was super excited about the shrimp. It had a bit of spice, but not too much to have it be overpowering, or not a good meal for a kiddo.



  • 1 tsp coconut or olive oil
  • 1 yellow onion, chopped
  • 2-3 garlic cloves, minced
  • 5-10 celery stalks, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 2 zucchinis, sliced circles or chopped
  • 1 can of diced tomatoes
  • Shrimp (I used 16 oz. of Simple Truth Raw Tail Off Shrimp [already peeled & deveined]. Think they were jumbo size? It was frozen, so I thawed it, and then boiled it for 3-4 minutes. You could use any size of shrimp.)
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 1.5 tsp Cajun spice
  • 1.5 tsp paprika
  • 2 tsp oregano
  • 1 tsp thyme
  • 12-16 oz. chicken sausage, cooked & sliced (I used Aidells Organic Sweet Basil & Roasted Garlic Chicken Sausage, but you could use any type/flavor to your liking)
  • Brown rice, cooked


Heat a large skillet over medium heat. Add and melt 1 tsp of coconut oil. Add minced garlic & chopped onion in the skillet, and cook for about 5 minutes. Add & stir in chopped celery, and chopped red & green bell peppers to the skillet. Cook til almost tender. Stir in the zucchini, and cook for another few minutes. Add shrimp and the can of diced tomatoes, and then stir. Add in all of the spices and stir well. Then, add a little bit of water, stir til slightly boiling, and then simmer for a few minutes. Finally, add your sliced chicken sausage. Serving with brown rice is optional. My daughter and husband ate theirs with, and I ate mine without.


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