Take your taste buds on a trip to New Orleans! Jambalaya, the Creole cousin of paella, will charm you with its easy one pan preparation and an aroma that brings the whole family together at the table.
Forget the diet, just this once. Indulge and enjoy!
Let’s be honest: while jambalaya isn’t exactly a calorie bomb like a store-bought donut, it’s not a diet food either.
On the bright side, it’s flavorful, nourishing, and balanced packed with everything your body needs to function well. Each serving delivers a healthy dose of carbohydrates, a sensible amount of protein, natural fats, and loads of fiber to support digestion (no surprise there — veggies make up a big part of the dish). Plus, it’s all brought to life by a fantastic homemade Creole spice mix.
TIP: Not cooking for family or friends this time? Invite your colleagues instead and see who grabs the last shrimp!
Ingredients
- 500 g chicken breast
- 200 g sausage (e.g. smoked or spicy)
- 100 g shrimp (peeled and deveined)
- 1 cup long-grain rice
- 1 large onion
- 3 garlic cloves
- 1 green bell pepper
- 1 stalk celery
- 200 g tomato purée (passata)
- 1 tsp Worcestershire sauce
- 500 ml chicken broth
- 2 tbsp butter
- 2 bay leaves
Instructions:
- Prepare the Creole spice mix:
In a cup or small bowl, mix all the ingredients for the Creole seasoning. - Season the chicken:
Cut the chicken breasts into thin strips, sprinkle with 1 tablespoon of the spice mix, and toss to coat. - Chop the vegetables:
Finely dice the onion, celery, and green pepper. Slice the garlic into thin pieces. Now you’re ready to cook! - Sauté the base:
In a large pan, melt the butter and add the chopped vegetables. Sauté until softened, about 5 minutes. - Add the sausage:
Slice the sausage into rounds and add it to the pan. Cook for another 3 minutes, stirring occasionally. - Add remaining ingredients:
Stir in the long-grain rice, chicken broth, tomato purée, remaining Creole spice mix, Worcestershire sauce, bay leaves, and shrimp. - Simmer:
Mix everything well, reduce the heat, and cover. Let it simmer gently until the rice is fully cooked — stir occasionally to prevent sticking. If the rice starts to dry out before it’s fully cooked, add a splash of water or broth. - Finish and serve:
Once the rice is tender and the shrimp are pink and firm, remove the bay leaves. Serve hot, garnished with fresh herbs if you like. - Enjoy your homemade jambalaya — straight from one pan, full of flavor and heart!
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Now there’s just one thing left to do: decide who you’ll invite to share the jambalaya. You can check your balance anytime in the Můj Up app, where you’ll also find plenty of extra features and little surprises we’ve prepared just for you
