Cajun Creole Liver-Friendly Spicy Jambalaya
Indulge in a sizzling and zesty Jambalaya, perfect for a liver-friendly Cajun Creole feast. Bursting with flavors of tender shrimp, succulent chicken, smoky sausage, and aromatic spices, this dish will transport you straight to the heart of Louisiana. Low in fat and sodium, this liver-friendly version is gentle on the digestive system and helps maintain a healthy liver. Get ready for a spicy and satisfying culinary adventure!
ingredients
- 1 lb medium shrimp, peeled and deveined
- 8 oz boneless chicken breast, cut into bite-sized pieces
- 8 oz Andouille sausage, sliced
- 1 green bell pepper, diced
- 1 onion, finely chopped
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 1 cup long-grain white rice
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup low-sodium chicken broth
- 2 tbsp Cajun seasoning
- 1 tsp dried thyme
- 1 tsp paprika
- ½ tsp cayenne pepper (adjust to taste)
- Fresh parsley, chopped, for garnish
steps
- 1.
Heat a large, deep skillet over medium heat. Add the chicken and sausage and cook until browned. Remove and set aside.
- 2.
In the same skillet, add the bell pepper, onion, celery, and garlic. Sauté until tender.
- 3.
Stir in the rice, diced tomatoes (with their juice), chicken broth, Cajun seasoning, thyme, paprika, and cayenne pepper. Bring to a boil.
- 4.
Reduce heat to low, cover, and simmer for 15-20 minutes, or until rice is cooked and liquid is absorbed.
- 5.
Add the cooked chicken, sausage, and shrimp to the skillet. Cook for an additional 5 minutes or until the shrimp turns pink and opaque.
- 6.
Remove from heat and let it rest for a few minutes. Garnish with fresh parsley.
- 7.
Serve hot and enjoy the flavorful, liver-friendly Cajun Creole Spicy Jambalaya!
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