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Low FODMAP Jambalaya

  • Author: Amy Agur
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free


Add some razzle-dazzle to your dinner table with this easy one-pot chicken and sausage jambalaya!


  • 1 tbsp canola oil
  • 1 lb chicken thighs – boneless + skinless, cut into cubes
  • 1/2 lb smoked sausage, cut into small pieces
  • 1 cup leeks – green part only, chopped
  • 3/4 cup green pepper, chopped
  • 1 celery stalk, chopped
  • 1 bay leaf
  • 1 + 1/2 tbsp paprika
  • 1/2 cayenne pepper
  • 1/2 tbsp black pepper
  • 1/2 tbsp white pepper
  • 1/2 tbsp dried oregano
  • 1/2 tbsp basil
  • 1/2 tbsp thyme
  • 1 cup white rice, uncooked
  • 3 cups low FODMAP chicken broth
  • 3 cups, canned diced fire-roasted tomatoes


  1. Heat your oil in a dutch oven or high-walled frying pan over medium-high heat. Add the prepared chicken and sausage and cook, stirring constantly, until they’re browned on all sides (about 8 – 10 minutes).
  2. Transfer the chicken and sausage to a plate with a slotted spoon and blot with paper towels. Then add the leeks, pepper, celery, bay leaf, and seasonings to the drippings and cook over medium-high heat until the vegetables are tender (about 5 – 7 minutes).
  3. Stir in the rice and cook for 3 minutes. Then add the chicken broth, tomatoes, chicken, and sausage. Bring the mixture to a boil over high heat, then reduce the heat to medium and simmer, covered, until the rice is cooked (about 20 minutes).


Recommended low FODMAP serving – 1/4 recipe

Heads up, this recipe sizzles! If your gut is sensitive to spices, try using plain sausage and go easy on the paprika and cayenne pepper.

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Dinner
  • Method: stovetop
  • Cuisine: Creole

Keywords: low FODMAP jambalaya, gluten-free jambalaya, chicken and sausage jambalaya, Creole style jambalaya