New Orleans Jambalaya Recipe with Less Fat and Brown Rice

Jambalaya is a classic New Orleans dish that got its start in the historic city’s French quarter. Thanks to its history, New Orleans enjoys diverse influences from Spain, France, and West Africa, all of which come together to create a very tasty dish featuring meat, rice, vegetables, and spices.

My jambalaya recipe is inspired by the one my mama always made when I was growing up in Hawaii. Even though we were on an island known more for its volcanoes and coconuts, my mama loved making food from her childhood in the South, including jambalaya.

As a personal trainer living in health-conscious Southern California, I put a healthy twist on my recipe by subbing brown rice for white rice and omitting the andouille sausage in favor of extra spices and chicken. The result is just as delicious as the New Orleans jambalaya I grew up with, but with a healthy twist.

I hope you enjoy it!

Drea’s New Orleans Jambalaya

• 4 tbsp olive oil

• 1 lb boneless, skinless chicken breast, cut into ¾-inch pieces

• 1 large onion, chopped

• 4 medium celery ribs, chopped

• 1 medium green bell pepper, seeded and chopped

• 1 medium red bell pepper, seeded and chopped

• 2 garlic cloves, finely chopped

• ½ tsp chili powder

• ½ tsp crushed red pepper flakes

• ½ tsp cayenne pepper (cut this a bit if you’re serving to young children)

• 1 bay leaf

• 4 c brown rice, cooked

• 1 c chicken broth

• 1 lb large shrimp, peeled and deveined

• 2 green onions, white and green parts, chopped

In a deep skillet heat over medium-high heat, add 2 to 3 tbsp of olive oil. Add the onion, celery, bell peppers, and garlic. Cook, stirring often, until tender and caramelized. As the moisture from peppers evaporates and roasted color appears, slowly add chicken broth, stirring occasionally for about 10 minutes. Stir in the seasoning (½ tsp salt, thyme, chili powder, red pepper flakes, ground cayenne pepper and bay leaf.) Cook for about 2 mins.

Add to food processor with 1 tablespoon of fresh thyme (take the leaves off sprig) and blend to create a sauce.

Add sauce back to the pan on medium heat.

Season chicken with ½ tsp of salt and black pepper, or with just Santa Maria seasoning to taste (approx 1/2 tbsp). Add to sauce, cook, stirring occasionally, about 7 to 10 minutes.

Stir in the shrimp (optional), cover, and continue cooking until the shrimp are pink and firm, about 5 minutes.

Remove from heat and let stand for 5 minutes. Remove the bay leaf. Serve immediately, garnishing servings with chopped green onions.