Jambalaya with Spinach

Just one pot for this hearty and spicy bountiful meal! Feeds 4-6


  • 2 tablespoons olive oil
  • 4 chicken sausages - sliced thin (or 2 sweet and 2 hot)
  • 1 medium onion - chopped
  • 1 red bell pepper - chopped
  • 3 Olivia's Organics Celery stalks - chopped
  • 3 cloves garlic - minced
  • 1 tablespoon Cajun seasoning
  • 1 teaspoon File' powder (also called gumbo File')(cornstarch can be used as a substitute)
  • 1/2 teaspoon red pepper flakes
  • 1 (14.5 oz) can fire roasted organic diced tomatoes
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon salt
  • 3 1/2 cups vegetable broth
  • 1 1/2 cups brown rice
  • 2 packed cups Olivia's Organics Baby Spinach
  • 1 pound large shrimp - cleaned


  • In a very large sauté pan, heat olive oil and cook sausage until lightly browned. Remove sausage from pan and set aside.
  • In same pan, add onion, red pepper and celery and sauté until softened. Stir in the garlic and cook for another minute, then stir in the Cajun seasoning, file powder and red pepper flakes. 
  • Add to the pan the canned tomatoes, Worcestershire sauce, salt, broth, rice, and the cooked sausage. Bring to a boil, then reduce heat to a simmer and cook for approximately 40 minutes or until rice is tender. Stir occasionally.
  • To finish, add in the spinach and shrimp and cook for two minutes or until shrimp is pink.

Categories: Entree, Spinach