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Short-Cut Jambalaya

This Cajun-style Jambalaya is SO flavorful and uses some short-cut ingredients to make for a delicious & easy meal!
Course Main Course, Soup
Cuisine American
Keyword cajun, jambalaya, short cut, soup, spicy
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8
Calories 275kcal
Author Brittany Liberatore

Ingredients

  • 16 oz Frozen Bag of Peppers & Onions
  • 1 Pound Cooked Shrimp
  • 14.5 oz Can of Diced Tomatoes
  • 5 Sliced Chicken Sausage Links 12 oz package
  • 1 1/2 Tbs Cajun Seasoning
  • 1 Carton Trader Joe's Roasted Tomato & Red Pepper Soup 32 oz
  • Rice Brown Rice, Right Rice & Cauliflower Rice on the Side for serving

Instructions

  • Remove tails from cooked shrimp.
  • Heat frozen peppers and onions in pot with 1/2 cup soup.
  • Once peppers and onions are warmed, add remaining soup carton, can of tomatoes and seasoning.
  • While jambalaya is heating up, microwave bags of cauliflower rice. When done, season with salt and pepper. Set aside to serve with jambalaya.
  • In a small pot, heat water and make Right Rice (or brown rice) to serve with jambalaya. Or heat bag of frozen cauliflower rice in the microwave.
  • When Jambalaya comes to a boil, add sliced chicken sausage and shrimp. Stir often until heated thoroughly.
  • Enjoy jambalaya on top of your choice of rice!

Notes

  • Choose your favorite rice: Brown Rice, Cauliflower Rice or Right Rice (chickpea-based)
  • Traditionally, pork Andouille sausage is used for Jambalaya. In our recipe, we substituted the pork sausage for chicken sausage to cut back on saturated fat and calories. 
  • This is a short-cut recipe because it uses:
    • Already sliced peppers and onions
    • Canned tomatoes
    • Pre-cooked shrimp
    • Pre-cooked chicken sausage
    • Soup base
    • Cajun seasoning blend