Grandma’s Jambalaya

With Mardi Gras‘s today I was craving Cajun food hard. Both of my parents grew up in Louisiana and my mom makes jambalaya several times a year. It’s my grandma‘s recipe and the jambalaya I grew up on. I called my mom and asked for the original recipe and cut out the butter and made some healthy swaps. It taste like just like I remember! Feel free to add okra or whatever else your Cajun heart desires. I meal prep this into five portions and each one was a whopping 484 g!

Grandma’s Jambalaya

Recipe by EmyogifitCourse: Lunch/Dinner, Meal Preps, Recipes


Prep time


Cooking time








  • 1/2 pound chicken breast, cooked and shredded (Weighed raw)

  • 1/2 pound shrimp

  • 1 container (336g) Jalapeño Turkey sausage (HEB brand, only 3.5g f per serving)

  • 3/4 cup white rice

  • 3 green bell peppers (weighed 375g)

  • 1 8oz can Tomato sauce

  • 1 can of Mushroom stems and pieces (drained)

  • 1 can beef broth

  • 1 can Campbell’s French onion soup

  • Tony Charchere’s Seasoning, S&P, Tabasco Sauce

  • 1 bag cauliflower rice


  • Preheat oven to 350°
  • Dump all ingredients except sausage and shrimp into a sprayed at 13 x 9 pan
  • Stir to combine
  • Top with sliced turkey sausage
  • Cover pan with aluminum foil
  • Bake for an hour and a half
  • When there’s 20 to 25 minutes remaining add the shrimp on top pressing them down into the jambalaya
  • If there is a lot of liquid remaining when you take out the pan remove the lid and let sit for an hour the liquid will absorb


  • The entire casserole came out to be a 2423 g total so I am to for 484 g per container
  • NUTRITION 379 calories 41P/6F/40c


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