When my friends at Gilbert's Craft Sausages sent me some free samples of their newest product - Smoked Andouille Chicken Sausage - I knew some Cajun-style cooking was going down!
I've never made Jambalaya before, and come to think of it, I can't say that I've ever eaten it at a restaurant either. (It's usually loaded down with pasta, cream sauce, etc. and served in a portions large enough to feed a family, so yeahhhhh - that's a pass for me.)
Wait. Hold up. Did I just have Jambalaya for the first time when I made this recipe?!?
I THINK SO. Man, I hope I did this recipe justice. It tasted good so....
I wanted to get it right, so of course I went right to the source for this one: Emeril Lagasse. I used his recipe for inspiration and made 2 major changes: 1. There's no rice here, and 2. This is much lower in fat than traditional Jambalaya.
Because our clients (and readers - hi!) all have different nutrition needs, I kept the starchy carbohydrates out so that everyone can serve them on the side as needed. Some of our clients will have a larger serving of brown rice, some will have slightly less, and some will swap it out for cauliflower rice! That makes this recipe easily customizable to fit those with different dietary needs or restrictions.
By using the Gilbert's Smoked Andouille Chicken Sausage instead of pork sausage, the fat content in this recipe drops substantially. It's now packed with only lean protein. A serving of our FLF Jambalaya gets you a whopping 42 grams of muscle-building, hunger-crushing protein. YES.
If you're a Jambalaya aficionado, please let me know how I did here and drop me a comment or an email after you've made it! Or better yet, snap a pic and post it on Instagram and tag me: @fatloss_foodies!
Serves 4 very generously - Gluten Free, Dairy Free
2 tsp. Emeril's Essence Creole Seasoning (DIY version HERE)
3 boneless, skinless chicken thighs, chopped into bite-sized pieces
1/2 lb. of shrimp, peeled, deveined, tails removed, chopped into bite-sized piece
2 tsp. olive oil - divided
4 links of Gilbert's Smoked Andouille Chicken Sausage, sliced
1/2 c. diced green pepper
1/2 c. diced onion
1/2 c. diced celery
3 cloves garlic, minced
1 14-oz. can of diced tomatoes with juice
1 1/2 c. low-sodium chicken stock
1 tsp. dried thyme
2 tsp. smoked paprika
1/2 tsp. cayenne pepper
1/2 tsp. salt (or more to taste)
1. Place the raw chicken thighs in a small bowl and toss with 1 tsp. of the Emeril's Essence seasoning. Repeat with the raw shrimp in a separate bowl. Set aside.
2. In a large skillet over medium-high heat, add 1 tsp. of olive oil. Add sliced sausage and sear until browned and caramelized. (It's already cooked; this is just for more flavor!) Remove sausage from pan and set aside.
3. Add another tsp. of olive oil to the pan and add the green pepper, onion, and celery. Saute until softened, stirring frequently, about 4-5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add seasoned chicken thighs and cook until browned.
4. Add diced tomatoes with juice, chicken stock, thyme, smoked paprika. Stir well to combine. Bring to a boil and then reduce heat to low and simmer for 15-20 minutes.
5. Add seared sausage, shrimp, and 1/2 tsp. salt. Stir and cook for 4-5 more minutes, or until shrimp is opaque. Taste and adjust seasonings to your taste.
NUTRITION INFO (For 1/4 of recipe):
305 calories, 11.8 g Carbs (2 g. fiber), 11 g. fat, 42 g. protein