Ingredients

The following ingredients have 4 Servings
  • 1 1/4 cup (170 grams) sliced pre-cooked andouille sausage or chicken sausage (see notes for uncooked sausage instructions)
  • 1–2 Tablespoons light olive oil or butter
  • ⅔ cup chopped celery
  • ⅔ cup diced onion
  • ⅔ cup diced bell pepper
  • 1 teaspoon minced garlic or 2 garlic cloves 
  • 1 jalapeño, sliced (deseed for less spicy)
  • 1 cup crushed tomatoes
  • 3 cups cooked lentils or 1-1 1/4 cup uncooked lentils (see notes)
  • 1/2 teaspoon cajun creole seasoning blend, more if desired
  • 2 sprigs fresh thyme or 1/2 teaspoon dried thyme
  • pinch smoked paprika (optional)
  • 1 bay leaf
  • 14–16 ounces medium raw shrimp, peeled and deveined, tail off (see notes for precooked shrimp)
  • 1 cup sliced okra, fresh or frozen
  • Slurry: 1 Tablespoon arrowroot starch or cornstarch mixed with 1 Tablespoon cold water
  • Toppings: crushed red pepper flakes, kosher salt, freshly-cracked black pepper, fresh parsley, Cajun red hot sauce

Instruction

  • In a large pot over medium heat, add 1 Tablespoon oil. {NOTE: If using uncooked sausage, brown 5-6 minutes or until golden brown and remove from the pot and set aside. Extra oil will be needed for sautéing veggies.}
  • In the same pot, add the onion, celery, bell pepper, jalapeño, and garlic and sauté until the veggies are softened and fragrant.
  • Next stir in the crushed tomatoes, cooked lentils, cajun spices, smoked paprika, thyme and bay leaf. Continue cooking until the mixture reaches a simmer then reduce heat to medium-low, cover and simmer for 5 minutes. 
  • Add the shrimp, okra, and browned sausage to the pot and stir to combine with spices, vegetables, and lentils. Cover and cook until shrimp and okra are cooked through, about 5 to 6 minutes. 
  • For thicker jambalaya, add slurry. In a small bowl, whisk together the arrowroot and water until well combined. 
  • Mix in the slurry and stir every couple minutes on low until the jambalaya thickens.  Remove bay leaf before serving.
  • Serve in bowls with optional toppings. 
  • Store leftovers in an airtight container in the fridge for up to 4 days.