Whole30 Chicken and Sausage Jambalaya

Bursting with bold Cajun flavors, this Whole30 Chicken and Sausage Jambalaya is a wholesome, one-pot meal that's both comforting and nutritious. Made with tender chicken thighs, hearty sausage, and a colorful medley of bell peppers, onions, and celery, this recipe swaps traditional rice for low-carb cauliflower rice, making it perfect for a Whole30 or paleo lifestyle. Infused with zesty Cajun seasoning and simmered in a rich tomato and chicken stock base, every bite delivers a satisfying balance of spice and savoriness. Quick to prep in just 15 minutes and ready in under an hour, this gluten-free and dairy-free jambalaya is ideal for busy weeknights or meal prep. Serve it piping hot and finish with a sprinkle of fresh parsley and green onions for a vibrant, crowd-pleasing dish that's as good for you as it is delicious.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken thighs
• 1 pound Whole30-compliant sausage
• 1 large, diced yellow onion
• 1 medium, diced green bell pepper
• 1 medium, diced red bell pepper
• 3 diced celery stalks
• 4 cloves, minced garlic
• 14.5 ounces canned diced tomatoes
• 2 cups chicken stock
• 2 tablespoons cajun seasoning
• 2 bay leaves
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 4 cups cauliflower rice
• 2 stalks, chopped green onions
• 0.25 cup, chopped fresh parsley

Directions

Step 1

Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat.

Step 2

Cut the chicken thighs into bite-sized pieces and season with a pinch of salt and black pepper.

Step 3

Add the chicken pieces to the pot and cook until browned on all sides, about 6-8 minutes. Remove the chicken from the pot and set aside.

Step 4

In the same pot, add the remaining tablespoon of olive oil.

Step 5

Slice the Whole30-compliant sausage into 1/2-inch rounds and add to the pot, cooking until browned, about 5 minutes. Remove them from the pot and set aside with the chicken.

Step 6

Add the diced onion, green bell pepper, red bell pepper, and celery to the pot. Cook until the vegetables are softened, about 5 minutes.

Step 7

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 8

Pour in the canned diced tomatoes and chicken stock, stirring to combine.

Step 9

Add the cajun seasoning, bay leaves, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Bring the mixture to a simmer.

Step 10

Return the cooked chicken and sausage to the pot. Stir to combine all ingredients.

Step 11

Cover the pot, reduce the heat to low, and let it simmer for 25 minutes to allow the flavors to meld together.

Step 12

Stir in the cauliflower rice and cook for another 5-7 minutes, until it's tender.

Step 13

Discard the bay leaves and stir in the chopped green onions and fresh parsley.

Step 14

Taste and adjust seasoning if needed before serving. Serve hot, garnished with additional parsley if desired.

Nutrition Facts

Serving size	(3708.7g)

Amount per serving	% Daily Value*
Calories	3065.9

Total Fat 185.9g	0%
Saturated Fat 53.9g	0%
Polyunsaturated Fat 6.3g
Cholesterol 884.6mg	0%
Sodium 10928.1mg	0%
Total Carbohydrate 110.9g	0%
Dietary Fiber 42.1g	0%
Total Sugars 52.6g
Protein 232.7g	0%

Vitamin D 31.8IU	0%
Calcium 846.3mg	0%
Iron 21.5mg	0%
Potassium 6738.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.9%

Protein: 30.5%

Carbs: 14.6%