For the main course, it's hard to beat a hearty jambalaya! This flavorful take on the classic recipe gets extra protein from chicken breast and added fiber from wild rice. My husband says this is the best jambalaya he's ever had, and I humbly agree. Make sure to use a Cajun seasoning you love and trust. My favorite is Bearded Butcher Blend.
- 2 tbsp olive oil
- 1 cup onion, finely chopped
- 2 stalk celery, finely diced
- 2 cup, chopped sweet pepper, red
- 1 jalapeno pepper, diced
- 4 clove garlic, minced
- 1 lb chicken breast, cut into cubes
- 9 oz andouille sausage, sliced
- 3 cup low-sodium chicken broth
- 2 cup tomatoes, crushed, canned
- 1½ cup wild rice, uncooked
- 2 tbsp cajun seasoning
- 3 bay leaf
- ½ tsp, ground thyme
- ¼ tsp cayenne pepper
- 1 lb small shrimp, peeled and deveined
- 1 cup okra
- Heat oil in a large soup pot or Dutch oven over medium-high heat.
- Add onion, celery, sweet peppers, jalapeño (optional), and minced garlic; cook until onion is translucent.
- Add raw diced chicken and sausage, and cook for about 5 minutes, stirring often, until chicken is no longer pink.
- Add chicken broth, crushed tomatoes, wild rice, and seasonings. Stir to combine, then simmer (covered) over medium-low heat for about 25-30 minutes until rice is softened.
- Add shrimp and okra, simmering just 3 minutes until shrimp is pink.
- Remove bay leaves and discard before serving.
- Note: Enjoy hot or divide into six equal portions and store in airtight containers for meal prep. Leftovers will keep up to one week in the fridge or up to one month in the freezer.