Southern “Clean” Jambalaya

This recipe is spicy and was adapted from several different recipes found in Clean Eating Magazine, Tosca Rena’s Eat Clean Diet, and my Grammy’s original creole recipe. This is not your original down home fatty version from Louisiana but I still like it.


Southern Clean Jambalya



2 cups brown rice Turkey sausage

1 lb shrimp (chicken is optional)

1/2 onion diced/minced

2 cloves garlic minced

1 green pepper diced fine

1 yellow pepper diced fine

1 can of no salt added tomatoes

Dash of ground flax

Tony’s creole seasoning to taste

Dash of pepper

2/3 cup of water

1/2 cup chicken broth



What to Do:

Cook the rice as directed on the package In a large deep skillet add 2/3 cup water and simmer. Add turkey sausage and simmer for 5 minutes. Add Shrimp and continue to simmer for an additional 5-8 minutes or until shrimp in fully cooked.  When finished do not drain. In a large mixing bowl add peppers, onions, garlic, tomatoes, and sprinkle with Tony’s. Mix ingredients together until all is coated in seasoning. Remove sausage and shrimp. Cut sausage into half moons then slice into pieces. Add shrimp and sausage to mixing bowl ingredients and mix together. Add cooked rice to the sausage and shrimp water. Sprinkle with pepper, flax, and Tony’s. Stir. Add Chicken Broth and the mixing bowl ingredients to Rice and let simmer for about 5-10 minutes. Spoon into a bowl and serve with 6 spear of asparagus. Serves 4-5

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