Eggplant, Chicken, Sausage & Shrimp Jambalaya

4 servings Prep: 20 m Cook: 1 h 20 m Total: 1 h 40 m Intermediate
You won’t find this one in cookbooks, it’s an original from Ms Bert!! This unique jambalaya combines eggplant, chicken, sausage, and shrimp with brown rice for a hearty, healthy twist on a Louisiana classic.

Ingredients

  • 1 onion chopped
  • 1 bell pepper chopped
  • 1 clove garlic crushed
  • 1 large eggplant cubed
  • olive oil
  • 1-2 cups chicken broth
  • 2 cups shrimp stock made from shrimp peelings
  • 1 link smoked sausage
  • 6 chicken tenders cut in three
  • 1 pound shrimp
  • seasoning of your choice
  • 2 cups brown rice precooked
  • parsley chopped

Step-by-Step Instructions

  1. Sauté the onion, bell pepper, garlic, and eggplant in olive oil on low to medium heat. This takes about 45 minutes to get the eggplant cooked nicely and tender.
  2. At this time add the shrimp stock and simmer until reduced by over half, about 15-20 minutes.
  3. For the shrimp stock: boil the shrimp peelings with onions, carrots & celery; add some Old Bay Seasoning. Boil for a good while (at least 30 minutes) and when cool strain well. You can either use right away if needed or bag it in zip loc and freeze for another time.
  4. Add sausage (I used a local brand, turkey flavored) sliced into rounds and chicken pieces and cook down for about 35-40 minutes until chicken is cooked through.
  5. Add shrimp and cook until pink and opaque, about 5-7 minutes.
  6. Once this is cooked, turn down fire and add your precooked brown rice adding more chicken broth if needed to reach desired consistency. Sprinkle with chopped parsley.

Common Problems and Solutions

Q: Why does the eggplant take so long to cook?

A: Eggplant has a dense, spongy texture that needs slow cooking to become tender and creamy. Cooking it low and slow for 45 minutes allows it to soften completely and absorb the flavors from the vegetables and olive oil. Don't rush this step or you'll have tough, rubbery eggplant.

Q: Can I use store-bought stock instead of making shrimp stock?

A: Yes, you can substitute seafood stock or additional chicken broth, but homemade shrimp stock adds incredible depth of flavor. If you're already peeling shrimp for this recipe, save those shells and make the stock - it's worth the extra step.

Q: Do I have to use precooked rice?

A: Yes, precooked rice is important for this recipe. If you add raw rice at the end, it won't have enough time or liquid to cook properly. Cook your brown rice separately (it takes about 45 minutes) or use leftover rice.

Tips and Techniques

The long, slow sauté of the eggplant is key to this dish - don’t rush it. The eggplant should be meltingly tender and almost jam-like in texture. Also, since you’re already peeling a pound of shrimp, definitely save those shells and make the shrimp stock as described - it adds incredible flavor that store-bought just can’t match.

Ingredient Substitutions

  • brown rice: white long-grain rice or jasmine rice
  • turkey sausage: andouille sausage or smoked kielbasa
  • chicken tenders: boneless chicken thighs cut into pieces
  • shrimp stock: seafood stock or fish stock

Equipment Needed

  • Large heavy-bottomed pot or Dutch oven
  • Sharp knife and cutting board
  • Wooden spoon for stirring

Historical Context

Jambalaya is one of Louisiana’s most famous one-pot dishes, with roots tracing back to the Spanish influence in New Orleans and the French Cajuns in rural Louisiana. This version shows how Cajun cooking continues to evolve, incorporating vegetables like eggplant and healthier ingredients like brown rice and turkey sausage while maintaining the spirit of the original.