Grandma’s Jambalaya

why make this recipe

Grandma’s Jambalaya is a comforting and flavorful dish that brings back warm memories of family gatherings. It is a perfect meal for feedings a crowd or enjoying on a cozy night in. The combination of chicken, shrimp, and savory sausage makes it both hearty and satisfying. Plus, it’s a one-pan dish, making cleanup a breeze!

how to make Grandma’s Jambalaya

Ingredients

• 1/2 pound chicken breast, cooked and shredded (weighed raw)
• 1/2 pound shrimp
• 1 container (336g) Jalapeño Turkey sausage (HEB brand, only 3.5g fat per serving)
• 3/4 cup white rice
• 3 green bell peppers (weighed 375g)
• 1 (8 oz) can tomato sauce
• 1 can of mushroom stems and pieces (drained)
• 1 can beef broth
• 1 can Campbell’s French onion soup
• Tony Chachere’s seasoning
• Salt and pepper (S&P)
• Tabasco sauce
• 1 bag cauliflower rice

Directions

1. Preheat your oven to 350°F.
2. In a sprayed 13 x 9 inch pan, dump in all the ingredients except for the sausage and shrimp.
3. Stir everything to combine well.
4. Top the mixture with sliced turkey sausage.
5. Cover the pan with aluminum foil.
6. Bake for one hour and thirty minutes.
7. When there are about 20 to 25 minutes left, add the shrimp on top, pressing them down into the jambalaya.
8. If there is still a lot of liquid left after taking the pan out, remove the foil and let it sit for an hour; the liquid will absorb.

how to serve Grandma’s Jambalaya

Serve Grandma’s Jambalaya hot, straight from the oven. You can garnish it with some chopped green onions or fresh parsley for an extra touch. Pair it with a side salad or some crusty bread to make it a complete meal.

how to store Grandma’s Jambalaya

You can store any leftover jambalaya in an airtight container in the refrigerator for up to three days. If you want to keep it longer, you can freeze it for up to three months. Just make sure to thaw it in the refrigerator before reheating.

tips to make Grandma’s Jambalaya

• Always shred the chicken before adding it to the pan to ensure it mixes well with other ingredients.
• Feel free to adjust the spice level by adding more or less Tabasco sauce or Tony Chachere’s seasoning.
• For a healthier option, you can use brown rice or even more cauliflower rice instead of white rice.

variation

You can customize Grandma’s Jambalaya by adding other proteins like sausage or even fish. Swap in seasonal vegetables, such as zucchini or corn, for a different twist.

FAQs

What can I serve with Jambalaya?
Great options to serve with jambalaya include a simple green salad, garlic bread, or cornbread.

Can I make this dish ahead of time?
Yes, you can prepare all the ingredients and refrigerate them overnight before baking. Just adjust the baking time as needed.

Is there a vegetarian version of Jambalaya?
Absolutely! You can replace the meat with extra vegetables and use vegetable broth instead of beef broth for a vegetarian dish.

Grandma’s Jambalaya

A comforting and flavorful one-pan dish that combines chicken, shrimp, and savory turkey sausage, perfect for family gatherings or a cozy night in.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: Cajun, Southern

Calories: 400

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1/2 pound chicken breast, cooked and shredded (weighed raw)
• 1/2 pound shrimp
• 1 container Jalapeño Turkey sausage (HEB brand, 336g) only 3.5g fat per serving
• 3/4 cup white rice
• 3 green bell peppers (weighed 375g)
• 1 can tomato sauce (8 oz)
• 1 can mushroom stems and pieces, drained
• 1 can beef broth
• 1 can Campbell’s French onion soup
• Tony Chachere’s seasoning
• Salt and pepper (S&P)
• Tabasco sauce
• 1 bag cauliflower rice

Method

 

Preparation

1. Preheat your oven to 350°F.
2. In a sprayed 13 x 9 inch pan, dump in all the ingredients except for the sausage and shrimp.
3. Stir everything to combine well.
4. Top the mixture with sliced turkey sausage.
5. Cover the pan with aluminum foil.

Cooking

1. Bake for one hour and thirty minutes.
2. When there are about 20 to 25 minutes left, add the shrimp on top, pressing them down into the jambalaya.
3. If there is still a lot of liquid left after taking the pan out, remove the foil and let it sit for an hour; the liquid will absorb.

Notes

Serve hot, garnished with chopped green onions or fresh parsley. Store leftovers in an airtight container for up to three days in the refrigerator or freeze for up to three months.