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Shrimp Jambalaya

Author: NORR
Serves: 6-8

This one-pot recipe features rice, shrimp, sausage, chicken & vegetables.

Jambalaya might sound like a complex dish, but it’s actually quite easy to pull together on a weeknight.  Especially when you’re using this one-pot recipe. You’ll also save time by using a jar of Divinia Organic Roasted Red Peppers, which add instant richness and a touch of sweetness to the dish (not to mention that it’s a time saver). For a lower-carb option, swap traditional rice for cauliflower rice. Traditionally Jambalaya is made with long grain rice, but if you prefer short grain, it works just as well with this recipe.


  • ¼ cup olive oil, plus more for finishing
  • 2 teaspoons Cajun seasoning, divided
  • 1 teaspoon sea salt, divided
  • ¼ teaspoon freshly cracked black pepper
  • 1, 12-ounce package Del Pacifico Wild-Caught Blue Mexican Shrimp, U15, thawed, rinsed and drained
  • 3 chicken thighs, cut into 3-inch pieces
  • 2 Zupan’s Spicy Italian Pork Sausages, cut into 3-4 pieces
  • ⅓ cup unsalted butter
  • 1 cup sliced onion
  • 2 cups diced celery
  • 6 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1½ cups short-grain white rice, rinsed
  • 4 cups low-sodium chicken broth
  • 1, 16-ounce jar roasted red peppers (we love Divina Organic Roasted Red Peppers), drained chopped
  • Pinch saffron threads
  • Chopped green onions, chopped parsley, lemon juice, and flaky sea salt (optional, for garnish)


  1. In a large mixing bowl, whisk together the olive oil, 1 teaspoon Cajun seasoning, ½ teaspoon salt, and pepper. Add the shrimp, chicken, and sausages and toss well to coat. Set aside for 10 minutes to marinate.
  2. Warm a large dutch oven or soup pot over medium heat. Add the butter, onion, and celery.  Cover and cook, stirring occasionally, for 8 to 10 minutes. Add the garlic and cook for another 1 to 2 minutes. Transfer the onion mixture to a small bowl.
  3. Stir the meat mixture again. Add the sausage and chicken to the pot over medium heat, leaving the shrimp in the bowl for now.
  4. Cover and cook for 8 to 10 minutes, until cooked through, flipping the pieces halfway. Transfer sausage and chicken to a plate and cover to keep warm.
  5. Add the tomato paste, rice, and onion mixture to the drippings in the pot over medium heat. Stir well.
  6. Add the broth, remaining ½ teaspoon salt, roasted red peppers, and saffron. Stir, bring to a simmer, then reduce the heat to low, and cover. Cook for 7 to 8 minutes (or up to 12 for long-grain rice), stirring occasionally to make sure the rice doesn’t stick to the bottom of the pot, until the rice is al dente.
  7. Add the shrimp, sausage, and chicken, gently stir, bring to a simmer, and immediately cover for 2 minutes. Without lifting the lid, turn off the heat. The shrimp will cook in 4 to 5 minutes, and most of the liquid should be absorbed by the rice. Now you can lift the lid and taste the jambalaya!
  8. Garnish with chopped green onions, parsley, lemon, a drizzle of olive oil, and a pinch of flaky salt to finish, if you like. Enjoy!