Clean Cajun Jambalaya

Clean Cajun Jambalaya
Serving Size:Makes 4 servings


1/2 lb large raw shrimp, peeled and deveined, tail on

4 oz boneless, skinless chicken breast, chopped into 1-inch pieces

1 all-natural low-sodium turkey sausage, sliced (I used chicken sausage andouille style)

1/2 medium onion, diced

1 medium green bell pepper, diced (I only had red bell pepper)

2 ribs of celery, diced

1 1/2 medium tomatoes, cored and diced

2 cloves garlic, minced

1 1/2 tbsp salt-free Cajun seasoning

1 cup all-natural instant brown rice

1/2 cup low-sodium chicken broth

Sea salt and fresh ground black pepper, to taste

Olive oil cooking spray


Preheat oven to 400°F.

In a large bowl, gently toss together all ingredients except cooking spray, mixing well until combined.

Prepare 2 foil pouches. Spray each piece of foil with cooking spray. Divide Cajun mixture evenly among both pieces of foil and seal.

Place pouches on a baking tray and slide onto middle rack of preheated oven for 25 minutes or until rice and meat are fully cooked.  (NOTE: When cooked, meat will be firm and opaque.) To test for doneness, carefully open 1 pouch and taste a few grains of rice from the center of the pouch. If necessary, close pouch and return to oven for 5 more minutes.

Carefully open pouch and pour mixture into a large serving bowl (the steam is HOT!); serve immediately.


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