Servings: 8 servings


  • 1 tbsp olive oil
  • 1 large sweet onion
  • 1 large red bell pepper
  • 1 large yellow bell pepper
  • 1 large orange bell pepper
  • 1-2 cups chopped celery
  • 1 package cajun hot andouille sausage (14 oz)
  • 1 package turkey sausage (13 oz)
  • 2 grilled chicken breasts (diced) (8 oz)
  • 1 bunch fresh thyme
  • 2 cobs fresh corn
  • 1 large can crushed tomatoes (28 oz)
  • 1-1.5 lbs medium-large shrimp peeled, without tail
  • salt and pepper to taste


  • Cut the sausage into rings or half-moons.
  • In a large pot or skillet, add 1 tbsp of olive oil and add the sausage. Cook over medium heat for approx 5-10 minutes or until cooked.
  • Dice the onion, peppers and celery and add it to the sausage.
  • Cook it with the sausage for 5-10 mins or until soft.
  • Add salt and pepper to your taste.
  • Cut the corn off the cob.
  • Add the corn to the pot along with the crushed tomatoes, and a bunch of thyme.
  • Allow all the ingredients to cook together for approximately 10 minutes
  • In a separate pan, saut√© the shrimp until cooked.
  • Drain and add them to the Jambalaya mixture.
  • Add in diced grilled chicken and serve.


For a lower carb option pair with cauliflower rice

Recipe Courtesy Healthy Steps Nutrition