JAMBALAYA WITH CHICKEN ANDOUILLE SAUSAGE & BROWN RICE

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AU and I were browsing through Trader Joes this weekend (I love my time spent at Trader Joes) and we came across a massive amount of chicken sausage. I’m pretty sure there was every variety you could think of.

We bee-lined to the andouille sausage and I immediately thought JAMBALAYA. And last night jambalaya became a thing, and when I say jambalaya I mean scratch made jambalaya in June… Yes in June.

We don’t follow the rules.

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I had thought I would just buy the pre-packaged jambalaya rice mixture and toss in our cut chicken sausage. Then my mind thought… okay I need a veggie, I’ll add in chopped red peppers.

And then I went on pinterest. That was where my food mind got away from me. I thought lets add in sweet onion and maybe some garlic and seasoning. I came across a recipe that had brown rice simmered in chicken stock. So naturally my mind skipped to making the jambalaya mix in chicken stock instead of boring water.

By this time I realized I might as well just make my own jambalaya and not buy the prepackaged mix (saving some sodium reduction for our bodies). So then the night really started.

I grabbed a few groceries and started the most delicious jambalaya I have ever eaten (first one I’ve made), I thought I was back in NOLA.

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I loved this meal. It was easy and it was simple. Welcome to a meal in one pot, those are truly the best. And although this was a one pot meal the flavor was all there. The flavors steaming out of the big pot were made up of a mixture of paprika, cumin, oregano, and cayenne pepper, and that is just the spices I used.

Easy on the cayenne, I might of been a little shake happy and made it way too spicy!

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I treated myself to some shrimp for this as well. Of course I saw it on pinterest and I couldn’t get it out of my mind that I needed large shrimp for my jambalaya. Note that you don’t actually need shrimp for this, the sausage is perfect on it’s own. But 6 shrimp, yes I said 6, were totally worth the $4.

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The total cost of this meal was really low as well. AU and I worked out that with all the ingredients (chicken sausage, half a red pepper, some sweet onion, garlic, seasoning, rice, chicken stock, and the $4 shrimp) it came to roughly $13 for the whole pot.

For an all around filling, healthy, reduced sodium meal, that seems like an absolute steal to me.

This made 4 large servings for us, I suggest you could stretch it to 6 servings as well. 

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What really excites me about this one pot jambalaya is that everything simmers in chicken stock for about an hour.

The flavors flow through the rice cooking it to a plump texture bursting with flavor and the seasonings spice the sausage and the sausage spices back. The complexity that comes from simmering a pot of seasonings, meat, and grain are just one of the few things that make me a happy girl!

This meal is also lightened up from traditional jambalaya, using a chicken sausage decreases the amount of fat and oil in the dish. I also used unsalted chicken stock by Kitchen Basics, that stock is fantastic.

If I can make easy replacements with reduced sodium groceries or food products I always try to. It doesn’t hurt to try be a little healthier and still enjoy the good things.

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Much love,

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2 Comments

  1. Katy | Her Cup of Joy

    This dish looks amazing! I would love some for dinner tonight! Your photography is amazing by the way :)

    1. Amber Knight

      Katy,

      This jambalaya is so tasty and easy! I hope you have a chance to make it sometime.
      And thank you so much for the compliment!

      Amber

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