Jumped-Up Jambalaya with Cajun Spice Mix

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 328.0
  • Total Fat: 5.8 g
  • Cholesterol: 94.3 mg
  • Sodium: 610.3 mg
  • Total Carbs: 48.6 g
  • Dietary Fiber: 5.9 g
  • Protein: 21.5 g

View full nutritional breakdown of Jumped-Up Jambalaya with Cajun Spice Mix calories by ingredient
Submitted by:

Number of Servings: 10


    3/4 pound frozen, cooked shrimp with the tails removed
    12 oz. turkey sausage pieces (I use Jennie-O lean sweet italian sausage with the casing removed)
    3 cups pinto beans , drained and rinsed
    19 ounces canned diced tomatoes, no salt variety
    2 teaspoons Cajun Spice Mix (see below)
    1 tablespoon olive oil
    1 1/2 cup chopped onion
    3/4 cup chopped celery
    1 1/2 cup chopped bell pepper
    3 tablespoons tomato paste (I use Meijer Organic brand)
    2 teaspoons minced garlic
    2 tablespoons dried parsley (or 3 tablespoons chopped fresh)
    2 teaspoons Tabasco sauce
    1 teaspoon kosher salt
    1/2 cup water
    6 cups cooked long grain rice (I prefere white rice, but you choose your variety)

    Cajun Spice Mix (makes 4 tablespoons)
    2 teaspoons white pepper
    2 teaspoons garlic powder
    2 teaspoons onion powder
    2 teaspoons cayenne pepper
    2 teaspoons paprika
    2 teaspoons ground black pepper

    Place all spices in a bowl or small grinder and mix to combine.


1. In a really large pot, heat oil over medium heat. Sauté onions, celery and peppers until they soften.

2. Add garlic, diced tomatoes, cajun spice, tomato paste, parsley, Tabasco sauce, salt and water. Cover and simmer for 20 minutes.

3. Stir in pinto beans.

4. While the sauce mixture is simmering, heat a skillet over medium-high heat. Add turkey sausage and cook until browned (3-5 min). Drain off any grease. Set aside.

5. Add shrimp, sausage and cooked rice to pot of veggies and simmer for 5 minutes, while stirring.

6. Taste jambalaya and adjust taste with more spices or hot sauce. Serve.

Number of Servings: 10

Recipe submitted by SparkPeople user DILBERTA.

Rate This Recipe