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Texture Modified Jambalaya

Jambalaya is a classic Creole and Cajun dish known for its bold flavors and hearty ingredients. This one-pot dish combines chicken, sausage, and shrimp with rice and a blend of spices for a comforting, flavorful meal. With IDDSI modifications, Jambalaya can be adapted for different texture needs, ensuring everyone can enjoy this beloved Southern staple.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6
Course: Main Course
Cuisine: Cajun, Creole
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons vegetable oil
  • 1 lb 450g boneless, skinless chicken thighs, diced
  • 1/2 lb 225g andouille sausage or smoked sausage, sliced
  • 1/2 lb 225g shrimp, peeled and deveined
  • 1 large onion diced
  • 1 green bell pepper diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 1 can 14 oz diced tomatoes with juice
  • 1 1/2 cups long-grain white rice
  • 3 cups chicken broth
  • 2 teaspoons Cajun seasoning
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper optional
  • Salt and black pepper to taste
  • Fresh parsley for garnish optional

Equipment

  • Large Dutch oven or heavy pot
  • Knife and cutting board
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Ladle for serving

Method
 

  1. Heat the vegetable oil in a large, deep skillet or Dutch oven over medium-high heat.Add the diced chicken and cook for 3-4 minutes until browned. Remove and set aside. Add the sliced sausage to the skillet and sauté for 2-3 minutes until browned. Remove and set aside with the chicken.
  2. In the same skillet, add the onion, bell pepper, and celery. Cook for 4-5 minutes until softened. Add the minced garlic and cook for an additional minute.
  3. Stir in the rice, Cajun seasoning, smoked paprika, and cayenne pepper (if using). Mix well to coat the rice and vegetables in the spices. Add the diced tomatoes with juice and chicken broth to the skillet, stirring to combine.
  4. Return the chicken and sausage to the skillet and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed. Stir in the shrimp and cook for an additional 5-7 minutes, or until the shrimp are pink and cooked through.
  5. Season with salt and black pepper to taste. Garnish with fresh parsley if desired. Serve warm with crusty bread or a simple side salad.

Notes

IDDSI Texture Modifications:
  • Puree 4 (PU4): Blend the cooked Jambalaya with additional broth or tomato juice until smooth and cohesive.
  • Minced & Moist 5 (MM5): Finely mince the chicken, peeled sausage, shrimp, and vegetables to a moist, cohesive texture. Separate the broth to enjoy as a sipping broth, as mixed liquids and solids are a high level swallowing challenge.
  • Soft & Bite-sized 6 (SB6): Cut the chicken, peeled sausage, and shrimp into 15mm pieces. 
  • Easy to Chew 7 (EC7): Peel the sausage casings, braise meats in liquid to ensure no tough edges and good moisture levels. 
Macro Adjustments:
  • Protein: Add additional meats, add beans at simmer stage.
  • Fats: Chicken breast and turkey sausage to lower, more sausage and chicken thighs to increase
  • Carbs: Replace half of the rice with cauliflower rice (I add mine at the end of the simmer, around the time of the shrimp so it doesn't overcook). 
Dietary Swaps:
  • Gluten-free: Some sausages aren't gluten-free, so after that, you're ready to enjoy!
  • Dairy-free/Vegan: Tofu and roasted chickpeas can offer some texture variety to your proteins. Use mushroom or vegetable broth. 
Low-Spoons Shortcuts:
  • Some groceries offer fresh or frozen "Cajun mirepoix" (onion, celery, bell pepper mix) to skp the chopping. 
  • Skipping the browning steps does reduce the depth of flavor on this dish, but cuts out a ton of active cooking time and can be done in a crockpot (3-4 hrs) or pressure cooker (7 min on high pressure )
  • Shrimp and sausages can be found precooked; save for the end to avoid rubbery texture, they just need to be heated.