Cajun Jambalaya with Okra, Andouille and Shrimp

This post may contain affiliate links.

jambalaya.jpg

The other day, I was thinking about the way I used to eat. Back when I was in college and shortly after I graduated. Let’s just say it wasn’t very healthy or very delicious. Looking back, I think there was a period of time where I just completely forgot that I knew how to cook a decent meal. Plus, I couldn’t really be bothered. Like a lot of people, I had the misconception that cooking a real dinner out of real ingredients would be too expensive and take too much time. So we’d boil a box of pasta and mix it with a jar of sauce and some sausage. Or we’d try to be “healthy” and make a chicken stir-fry, but we would totally ruin it by using store-bought marinades that were loaded with sugar. For a special treat, we’d buy a box of zatarain’s mix and make jambalaya.

I don’t miss the other stuff at all, but I do kind of miss the jambalaya. And with Foodbuzz pledging to donate $25 to the Greater New Orleans Foundation (helping fishermen who were effected by the oil spill and their families) for every Gulf-Inspired post this weekend, it seemed like the perfect excuse to make it. Of course, I wasn’t going to resort to using a box – I know better than that now! (And a quick look at the back of the box confirmed my suspicions — 21% of your RDA of sodium? MSG? Sodium dioxide?? No thanks!) No, this jambalaya is 100% real food and 100% real flavor. Sure you have to spend a few minutes chopping vegetables, but other than that it really isn’t any more difficult or time consuming than the boxed stuff. And the final product is so much healthier and so much more delicious that there really isn’t any excuse to take “shortcuts”!

jambalaya-overhead.jpg
Question: Do/ have you ever relied on convenience foods? Do you think they’re worth it? I think they’re nice for those nights when I just don’t have the energy think about cooking at all, but now I try to make sure the ingredients are all real, recognizable foods. I don’t think they’re generally huge time-savers (there’s nothing they can do to make water boil any faster!) but I will admit that they do cut down on the energy you have to spend cooking and they require a lot less thought that starting with whole ingredients does.
Looking for more Gulf-inspired flavor? How about a nice, steamy bowl of gumbo? Gumbo is very similar to jambalaya, but it’s prepared as a soup enriched with a roux. In gumbo, the rice is cooked separately from the other ingredients and added in the final step instead of cooking along with everything else and absorbing all of the flavors.
jambalaya-with-okra.jpg
Cajun Jambalaya with Okra, Andouille and Shrimp 2

Cajun Jambalaya with Okra, Andouille and Shrimp

5
Print Pin Save
Course: Healthy One Pan Recipes
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 244kcal

Ingredients

  • ½ lb. shrimp cleaned with tails removed
  • ½ tsp cayenne pepper
  • 1 Tbs oregano dried
  • 1 tsp thyme dried
  • ¼ lb. Andouille sausage sliced into rounds (Chicken andouille works well if you can find it)
  • ¼ cup chopped onion
  • ¼ cup chopped green pepper
  • 2 stalks celery chopped
  • 2 cloves garlic minced
  • 4 plum tomatoes chopped
  • 3 cups fat-free chicken stock
  • 2 bay leaves
  • 1 tsp Tabasco sauce plus more to taste
  • 1 cup quick cooking brown rice
  • 1 cup okra sliced into rounds
  • 2 tsp fresh basil chopped
  • salt and pepper

Instructions

  • In a bowl, combine the shrimp, cayenne, oregano, and thyme. Toss to coat.
  • Set a heavy pot over high heat and add the andouille. Cook for several minutes, until the andouille begins to brown and crisp on the outside edges. Add the onion, pepper, celery, and garlic. Cook 3-4 minutes to allow the vegetables to soften. Add the tomatoes, stock, bay leaves and Tabasco.
  • Slowly stir in the rice. Bring to a simmer and cook for 10 minutes. Add the shrimp (along with any remaining seasonings from the bowl) and okra. Cook another 5-10 minutes, until the shrimp is cooked through and the rice is tender.
  • Stir in the basil and season to taste with salt and pepper. Serve with additional Tabasco so each diner can adjust the amount of spice to suit their taste.
Nutrition Facts
Cajun Jambalaya with Okra, Andouille and Shrimp
Amount Per Serving (1 g)
Calories 244 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 4g25%
Polyunsaturated Fat 6g
Cholesterol 102mg34%
Sodium 866mg38%
Carbohydrates 18g6%
Fiber 3g13%
Sugar 5g6%
Protein 17g34%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @HealthyDelish or tag #HealthyDelish!
lauren

Hi, I'm Lauren!

I'm a certified plant-based cook and enthusiastic omnivore who loves looking for creative ways to make weeknight meals more nutritious. I'm the author of Heathy Eating One Pot Cookbook and Healthy Meal Prep Slow Cooker Cookbook. I also blog at The Busy Foodie. Read more...

 

Get My Quickstart Guide to Reclaiming Your Weeknights.

Better Meals. Fewer Dishes. 

Thanks! Keep an eye on your inbox for updates.

24 thoughts on “Cajun Jambalaya with Okra, Andouille and Shrimp”

  1. The cajun jambalya looks wonderful- all kinds of wonderful flavors and colors in this one!

    I have small children and find that I still get roped into buying packaged foods. I try to eliminate them, but it doesn’t always work.

    Reply
  2. Eggs are my convenience food – they cook up in a flash, and pair with everything.

    Those okra bits look so tempting. Thanks for bringing your recipe to Two for Tuesday.

    Reply
  3. Wow! Beautiful jambalaya…and WAAAAAAY better than the convenience stuff in a box. The sausage, the shrimp, the okra…oh man, I could go for a bowl right now! I used to eat the same way back in college…isn’t it funny how we thought it was “healthy”!? Live and learn, huh? Good thing we know a little better now 😉 Thanks for sharing with Two for Tuesdays!!

    Reply
  4. Found your site via the 2-4-2sDay postings. I love Cajun food, your photo is up there with any… almost food porn!

    Love how you have bites of meat edge to edge. Magazine quality for sure!

    Reply
  5. That looks really great. I’ve always shied away from jambalaya because it has so many ingredients I don’t stock, but I have pretty much all of these, which makes it better.

    As for convenience foods, it depends. I don’t eat frozen meals or those out of a box (unless it’s Mac n’ Cheese, but that is rare and a guilty pleasure). I’ll buy pasta sauce, but also make my own, including pesto. Of course I buy condiments–but I don’t consider those convenience foods. I’ve been making my own dressing lately, though. As for marinades, I make all of my own from spices, herbs, soy sauce, juice, etc. I also make a lot. And I buy snacks like crackers and corn chips. There are some things it makes no sense to make at home if you can find them without the chemicals & salt.

    But, aside from mac n cheese when I CRAVE it, I definitely do not replace my meals with other things. This has a lot to do with the fact that I think frozen vegetables are gross. But when it comes down to it, I could probably make a decent meal in 15 minutes out of the stuff I have on hand. Shrimp defrosts and cooks in the time it takes to make pasta. Throw in those florets of broccoli into the water about a minute before your pasta is done. Drain. Toss with some cheese. Real food.

    Reply
  6. I remember a time when I was young that the “cake mix” was new! Yes, I have used convenience foods in the past, but so happy to report that I am a preservitive free cook now and ever so much better off because of it.

    Reply
  7. I remember some pretty spectacular kitchen disasters when I was younger. I am so glad I took the time to learn how to cook. It is really a passion now! Your jambalaya looks very tasty! Great pics, too!

    Reply
  8. When I first starting cooking, I definitely relied on things like storebought marinades, dressings, and sauces FREQUENTLY. And to think I called myself a home cook! Now I actually can’t think of a single processed food that I own. If I can’t make it myself, I refuse to buy it.

    I love your homemade jambalaya! The sausage has me drooling….I’ve definitely been craving it lately.

    Reply

Leave a Comment

Recipe Rating (Optional)




This site uses Akismet to reduce spam. Learn how your comment data is processed.