Jambalaya Recipe

A quick and healthy meal to spice up your mid-week dinner!

Busy weeknights don’t have to mean boring dinners. This hearty, flavour-packed jambalaya is the perfect solution when you want something comforting, nutritious, and satisfying…without spending hours in the kitchen. Made with wholesome ingredients like brown rice, vegetables, beans, shrimp (optional), and lean turkey sausage, this dish delivers big flavour with minimal effort.

Inspired by classic jambalaya spices, it’s warm, slightly smoky, and easily adaptable to your spice preference, making it a great crowd-pleaser for the whole family. Best of all, it comes together in about 30 minutes with very little prep, making it an ideal mid-week meal when time is tight but you still want to eat well. 

Makes 4-5 serving

What You Need 

Jambalaya Ingredients

• 1 cup brown rice
• 2 cups water
• 4 turkey sausages (If it’s from a great local shop that makes sausage, even better!)
•  ½–¾ lb raw or cooked shrimp (optional)
• ½ cup canned black beans, drained and rinsed
• ½ white onion, chopped
• 2 garlic cloves, minced
• 1 cup mushrooms, chopped
• 1 bell pepper, chopped
• 1 green pepper, chopped
• 2 medium tomatoes, chopped
• 2-3 tbsp tomato paste, no salt added
• 1 tsp oregano
• 1 tsp cayenne pepper (*this can make it quite spicy so if you prefer a mild dish, remove this spice)
• 2 tsp paprika
• 1 tbsp chili powder
• Optional- ½ cup fresh or frozen corn niblets 

How to Make Jambalaya Recipe

1. In a small saucepan over high heat, combine the brown rice and water. Bring to a boil. Once boiling, reduce heat to a simmer, cover, and cook until the water is absorbed (about 20–30 minutes).
2. Meanwhile, in a large skillet, combine sausages, onions, and garlic. Cook on medium-high heat for 5–10 minutes, or until sausage has browned.
3. Remove sausages, cut into pieces, and place back in the skillet.
4. Add mushrooms, peppers, and tomatoes. Cover and cook, stirring frequently, for 7–8 minutes.
5. Add seasonings, tomato paste, and black beans. If needed, add water by the tablespoon to prevent sticking. Cook another 5–7 minutes, until vegetables are fully cooked.
6. Add shrimp and cook for 2–4 minutes, just until pink and opaque.
7. Stir in the cooked rice until well combined. Remove from heat and let sit for 5 minutes.
8. Serve and enjoy.

Eat in, Eat whole, Eat Well!  

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