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Jammin’ Jambalaya

Dinner, Ethnic, Low Phosphorus, Low Potassium, Low Sodium


Based on 6 servings per recipe.

  • 2 teaspoons olive oil
  • 1/2 pound jumbo shrimp, cooked, tails removed
  • 7 ounces smoked turkey sausage, sliced
  • 1/2 large yellow onion, chopped
  • 1 large red bell pepper, chopped
  • 3 cups collard greens, chopped
  • 2 garlic cloves, minced
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon white pepper
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dry thyme or 1-2 teaspoons fresh thyme
  • 1/2 teaspoon oregano
  • 2 bay leaves
  • 1/4 teaspoon allspice
  • 1/2 cup rice (white or brown)
  • 1 2/3 cups chicken broth


  1. Heat olive oil in a large skillet over medium-high heat.
  2. Add shrimp, turkey sausage, onion, bell pepper, collards and garlic.
  3. Cook for 10 minutes, stirring occasionally.
  4. Add remaining ingredients and bring to a boil.
  5. Cover, reduce heat to medium-low and simmer for 20 minutes or until rice is tender. (35-40 if using brown rice).

About This Recipe

Lots of interesting and yummy Louisiana flavors in this meal.

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