Psychotherapist, Author, Speaker

Recipe Blog

Robin D. Stone is a New York City based psychotherapist, coach and consultant who works to help you achieve your most optimal self. 


Prep Time: 15 minutes     Cooking Time: 30 minutes     Yields: 6 people


For the Jambalaya:

1 tablespoon olive oil

1 tablespoon butter

1 large onion, diced

2 chicken or turkey andouille sausage, halved lengthwise and cut into 1/4-inch half-moons

6 cloves garlic, finely chopped

1 (14 ounce) can crushed tomatoes

1 green bell pepper, seeded and diced

1 red pepper, seeded and diced

2 zucchinis, diced

2 tablespoons Cajun Seasoning (see recipe below)

1 teaspoon hot sauce, or to taste

2 cups chicken broth

1 pound chicken breast, cooked, cooled, and chopped

1 pound cooked, peeled, and deveined shrimp

For the Cajun Seasoning:

2 tablespoons salt

1 tablespoon dried oregano

1 tablespoon paprika

1/2 tablespoon cayenne pepper, or more to taste

1/2 tablespoon ground black pepper, or more to taste




1. Heat olive oil and butter in a large saucepan over medium heat. Add the onion and andouille sausage and cook and stir until the onion starts to brown, about 10 minutes.

2. Stir in garlic and cook until fragrant, 1 to 2 minutes.

3. Mix in crushed tomatoes, green bell peppers, zucchini, Cajun seasoning, hot sauce, and chicken broth; bring mixture to a boil, reduce to a simmer, and cook uncovered until the liquid cooks off and the mixture thickens, about 15 minutes.

4. Stir in chicken and shrimp and simmer until heated through, 1 to 2 minutes.

Cajun Seasoning:

Combine all ingredients in a plastic bag and shake to mix.

Notes: This hearty crowd pleaser will have them coming back for thirds!If you don't like it spicy, skip the hot sauce and go light on the cayenne pepper and add to taste.Serve on its own for a low-carb version, or over prepared brown rice.

SoupJennifer Patterson