Name: Chicken and Turkey Sausage Jambalaya (Shellfish-Free, Gluten-Free)
Prep time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 oz boneless, skinless chicken breast, diced; 6 oz gluten-free turkey sausage, sliced (check for no soy/mustard); 1 cup diced green bell pepper; 1 cup diced celery; 1 cup diced onion; 3 cloves garlic, minced; 1 cup diced tomatoes (fresh or no-salt-added canned); 3/4 cup long-grain brown rice (uncooked); 2 cups low-sodium chicken broth (gluten-free, no soy); 1/2 tsp smoked paprika; 1/2 tsp dried thyme; 1/4 tsp black pepper; 1/4 tsp cayenne pepper (optional, adjust to taste); 1 tbsp olive oil

Chicken and Turkey Sausage Jambalaya (Shellfish-Free, Gluten-Free)

GlazedGrape1596

This vibrant, shellfish-free jambalaya brings the heart of New Orleans to your table while keeping your health goals front and center. Lean chicken and turkey sausage add protein without excess fat, while the classic "holy trinity" of onion, celery, and green bell pepper builds the signature flavor base. Using brown rice provides fiber and helps control blood sugar, making this version diabetes-friendly. Smoky paprika and a hint of cayenne add depth, and layering these complementary flavors creates a dish that's bold, satisfying, and perfect for a sunny Ohio evening. Enjoy the comfort of jambalaya—no seafood, gluten, or worry!

Ingredients

Instructions

Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken and turkey sausage; cook until lightly browned, 3-4 minutes. Transfer to a plate.
Add onion, bell pepper, and celery to the pot. Sauté 5 minutes, stirring often, until softened. Stir in garlic and cook 30 seconds until fragrant.
Return chicken and sausage to the pot. Add diced tomatoes, smoked paprika, thyme, black pepper, and cayenne. Stir to combine, letting flavors meld for 1 minute.
Stir in brown rice. Pour in chicken broth and bring to a gentle boil. Reduce heat to low, cover, and simmer for 35-40 minutes, or until rice is tender and liquid is mostly absorbed.
Fluff jambalaya with a fork. Taste and adjust seasoning if needed. Serve hot, garnished with extra herbs if desired.