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I’ve found that jambalaya is one of those dishes that is fun to play with. Although Cajuns would likely scoff at my rendition, it does taste good! It is not super-spicy because my family balks at anything above a 0.4 on the Scoville scale. So this pretty much has the least amount of heat that will allow this dish to still loosely be called jambalaya.

The real flavor enhancer is that little bit of lemon zest and juice I add at the end of the dish. It makes these flavors sing.


But before we get to that, all of this other goodness must be added. It try to pack in as much veg as I can at all times. I figure even with the amounts I get, I probably still fall short of what my body actually requires. This dish is full of the good stuff that makes me want to get up and go, not lay around on the couch in a zombie state.

There is spinach, Swiss chard, bell pepper, tomatoes, onion, celery, carrots, garlic, parsley, and oregano. When you place the spinach and chard in the pan, you will swear I gave you the wrong proportions! But trust me, it wilts down into nothing. And you will be glad you added all that veg.

This recipe makes a LOT of shrimp jambalaya because my family LIKES to EAT!!! I serve it over brown rice cooked in vegetable stock that I make myself, but you can always buy a good store brand. I sometimes make the brown rice ahead of time on the weekend because it takes a good 40-45 min. to cook.

For the recipe to the very best mild jambalaya you’ve ever tasted, look no further!

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Recipe for… Jambalaya

Prep time: 10 min

Cook time: 22-25 min

2 tbs olive oil

1 medium onion, chopped

2 stalks celery, chopped

2 cloves garlic, minced

1 large carrot, shredded

4 cups Swiss chard and spinach leaves, chopped

1-2 cayenne peppers, minced with seeds left in

1 28 oz can of diced tomatoes

4 sprigs thyme leaves (about 2 tbs)

2 sprigs oregano leaves (about 2 tbs), chopped

1/4 cup parsley

zest of 1 lemon

juice of 1/2 lemon

2 lbs shrimp, shell off/tail off/de-veined

Add the olive oil to a large skillet with high sides and heat on medium high heat. Add the onion and celery and cook until translucent. Lower the temperature to medium low and add the cayenne pepper, shredded carrot, garlic and chard/spinach mixture and cook another 1-2 min. Add tomatoes, thyme, oregano, parsley. Simmer on low about 15 minutes to let the flavors combine. At the end, add the lemon zest and juice and stir to combine. Serve over cooked brown rice (using package directions or cooked in vegetable or chicken stock).


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