This recipe took shape as I was making it. I originally wrote down, “Shrimp and Sausage Skillet,” but as I added components and spices, it became clear to me that I was making Jambalaya. And the result was amazing! We are not from New Orleans and I’ve never had a proper Jambalaya, but if it tastes anything like this, I’d like to live there!
One component of this dish that added a lot of flavor and richness was the broth that I used. You’ll see in the recipe below that it calls for two cups of broth. You want to use the very best quality bone broth you can get. If you happen to be following my Whole 30 meal plans, you will have made Carnitas with a pork roast which should have yielded you some pretty tasty broth. That’s what I ended up using in this dish. There are lots of good quality bone broths on the market these days so if you didn’t make the pork roast or don’t have some other good quality broth at home, just buy a good one.
Feel free to serve this over some white rice for those in your family who can enjoy a little of that grain. But trust me, you can eat this in a bowl like soup and will not feel one bit like you’re missing out! If you make nothing else from my Whole 30 meal plans, make this!!
The video of this meal prep will be up in a couple days. I’ll link it here when it’s available.