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Cajun Jambalaya

This dish, based on a staple of Louisiana cuisine, swaps smoked sausage for chicken and shrimp—turning this into a flavor-filled weeknight dish. Consider using already-cooked packaged brown rice if you're in a pinch for time.


4 Servings

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Quick Tips

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Cooking Tip: Another shortcut is using rotisserie chicken—just shred 2 1/2 cups of the rotisserie chicken breast (without the skin) to take the place of the cooked chicken; stir chicken into mixture at the end of the recipe along with the cooked rice.

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Keep it Healthy: Whether using a Cajun spice blend or a chili powder for this recipe, make sure to grab one without sodium. Many spice blends have added salt so check the ingredients before purchasing.

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Tip: Buying chicken breasts and cutting into the size you need—whether it’s 1-inch pieces like in this recipe or slivers for chicken fingers, is much cheaper than buying already-cut chicken.


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Nutrition Facts

Calories 438
Total Fat 7.4 g
Saturated Fat 1.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.7 g
Monounsaturated Fat 2.9 g
Cholesterol 144 mg
Sodium 428 mg
Potassium 0 mg
Total Carbohydrate 51.6 g
Dietary Fiber 5.6 g
Sugars 8.9 g
Added Sugars 0 g
Protein 38.3 g
Calcium 0 mg
Dietary Exchanges
4 lean meat, 2 1/2 starch, 2 vegetable

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