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Simple and Easy Jambalaya

  • Yield: 8 servings 1x


This recipe can be made quickly on the stove-top or in the slow cooker.
It can be included in a paleo or keto diet by substituting cauliflower rice for the yellow rice when serving.
You can use any combination of proteins in this dish:
chicken and sausage, chicken and shrimp, or sausage and shrimp, or splurge and use all three! (If using all three, you will need to increase your liquid).

Nutrition information does not include rice


  • 4 medium chicken thighs (skinless, boneless, cut into chunks)
  • 2 tsp olive oil
  • 1 lb Andouille sausage (sliced)
  • 1 can diced tomatoes (16 oz)
  • 2 cloves garlic (minced)
  • 1/2 large onion (chopped)
  • 1/2 medium red or green bell pepper (finely chopped)
  • 3 stalks celery (thinly sliced)
  • 1 1/2 cups veggie broth
  • 1 tsp dried thyme
  • 2 tsp dried oregano
  • 1 tbs cajun seasoning (We prefer Papa Jeabert's Spice de Terre from Red Stick Spice Company but Tony Chachere is also good)
  • 1/2 tsp cayenne pepper
  • 1 lb shrimp (13-15 count peeled and deveined, cut into chunks)
  • 1 tsp Filé
  • to taste salt & pepper


Stovetop directions

  1. Heat olive oil in a soup pot over medium heat.
  2. Add the celery, onion, bell pepper, and garlic and sauté until the onion begins to clear.
  3. Add the oregano and thy and sauté, stirring occasionally, until frgarnt, about 2 minutes.
  4. Add the cajun seasoning, cayenne pepper, salt, and pepper and stir to coat.
  5. Add the chicken (if using), and/or sausage (if using).
  6. Stir well to coat in seasonings and continue to sauté about 5 minutes.
  7. Add the broth and tomatoes, stir to incorporate the seasonings.
  8. Bring to a simmer, then reduce heat to low and cover.
  9. Simmer about 30 minutes, then taste and adjust seasonings.
  10. Continue to simmer for about 20 minutes, then add the shrimp (if using) and cook until shrimp are heated through, about 8-10 minutes.
  11. Serve over rice (use cauliflower rice for paleo or keto).
  12. Top with Filé when serving.

Slow Cooker Directions

  1. Add all ingredients except shrimp and filé into the slow cooker and stir.
  2. Cook on low for 7-8 hours (high 3-4 hours).
  3. In the last 15 minutes add in the shrimp and add thickening if needed.
  4. Add filé when serving.
  5. Serve over yellow rice. (Use caulflower rice for keto or paleo)


Source: Scott

  • Category: Main Dish


  • Calories: 458
  • Fat: 32.63 g
  • Carbohydrates: 5.12 g
  • Protein: 34.77 g
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