Creole Jambalaya With California Avocado Yogurt Sauce

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Nutritional Highlights (per serving)

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15 g
Total Fat
6 g
Dietary Fiber
26 g
14 g
Total Carbs
 Creole Jambalaya With California Avocado Yogurt Sauce

This dish is a perfect blend of deep South spice and cool West Coast flavors. Creole spices are perfect for seasoning any kind of food. Here, we dig deep into the New Orleans spirit and spice things up with a delicious shrimp and andouille chicken sausage Jambalaya topped with a cool, creamy California Avocado Yogurt Sauce for a perfect balance of flavors.


Serves: 8
    For Creole Spice Blend (or buy Creole or Cajun spice mix)
Tbsp.  smoked paprika
Tbsp.  dried basil
Tbsp.  dried oregano
Tbsp.  garlic powder
Tbsp.  sea salt
tsp.  black pepper
tsp.  white pepper
tsp.  cayenne pepper
tsp.  dried thyme
    For California Avocado Yogurt Sauce
  medium ripe, Fresh California Avocado, seeded and peeled
cup  low-fat yogurt
Tbsp.  lemon juice
tsp.  sea salt
1/2  tsp.  black pepper
    For Jambalaya
Tbsp.  canola oil
1/2    medium red onion, diced
  package (12.8 oz.) andouille chicken sausage, sliced and cut into quarters
  Red bell pepper, diced
  stalks celery, diced
lb.  peeled and deveined cooked shrimp, large, cut into ½ inch pieces
Tbsp.  Creole spice blend (or buy Creole or Cajun spice mix)
  14.5 oz. can diced, no salt added tomatoes
  medium ripe, Fresh California Avocado, seeded, peeled and diced
  As needed  California Avocado Yogurt Sauce

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


For Creole Spice Blend

  1. Place all measured ingredients in a small bowl. Stir to blend. Place leftover seasoning in an airtight container and store in a cool, dark place for later use.

For California Avocado Yogurt Sauce

  1. Place the avocado in a medium bowl. Mash avocado with a fork until all large pieces are crushed.
  2. Add the yogurt, lemon juice, sea salt and black pepper. Mix well.
  3. Place in the refrigerator; let sit for about 1 hour to allow the flavors to develop.

For Jambalaya

  1. In a medium sauté pan, add the canola oil and heat over medium high heat for 1 minute. Add the onion and cook for 2-3 minutes or until onions become translucent.
  2. Add the chicken sausage and cook for 3 minutes, allowing the chicken the begin to brown.
  3. Add the bell pepper and celery and cook for an additional 3 minutes.
  4. Add the shrimp and Creole Spice Blend. Mix together. Add the canned tomatoes. Cook for about 5 minutes or until the sauce begins to thicken. Remove from heat and let cool for 2 minutes. Add avocado and stir. Serve with California Avocado yogurt Sauce.

Serving Suggestion: Serve on top of toasted sourdough bread, brown rice, or with roasted vegetables.

Beverage/Wine Pairing:
White – St. Innocent Pinot Blanc, Freedom Hill Vineyard, Willamette Valley
Rose – Des Amis Pinot Noir & Cabernet Sauvignon Rose, Napa Valley
Red – McPhail Pinot Noir, Sonoma Coast

Calories 300
Total Fat 15 g
Trans Fat 0 g
Saturated Fat 3 g
Unsaturated Fat 5 g
Polyunsaturated Fat 1 mg
Dietary Fiber 6 g
Protein 26 g
Total Carbs 14 g
Cholesterol 165 mg
Sodium 1750 mg
Potassium 560 mg
Total Sugar 6 g

Vitamin A 2299 IU; Vitamin C 41 mg; Calcium 141 mg; Iron 4 mg; Vitamin D 0 IU; Folate 57 mcg; Omega 3 Fatty Acid 0 g

% Daily Value*: Vitamin A 45%; Vitamin C 70%; Calcium 15%; Iron 20 %; Vitamin D 0%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Manuel Villacorta, MS, RD

Manuel Villacorta, MS, RDN, is an internationally recognized, award-winning registered dietitian-nutritionist and author.

Villacorta is a well-respected and trusted voice in the health and wellness industry. He acted as a health blog contributor for The Huffington Post, an on-air contributor to the Univision television network, and a health and lifestyle contributor for Fox News Latino. His latest contribution was as leading nutrition expert for a series about Superfoods with National Geographic. He is an in-demand health and nutrition expert on radio shows and local and national television including National Geographic, The Today Show, Good Day New York, CNN, and ABC7 Eye Witness News.

He has served as national media spokesperson for The Academy of Nutrition and Dietetics (2010-2013) and acts as a national spokesperson who represents food commodities and recognized brands, including the California Avocado Commission.

Villacorta earned his Bachelor of Science in nutrition and physiology metabolism from the University of California, Berkeley and his Master of Science in nutrition and food science from California State University, San Jose. He has been the recipient of numerous prestigious awards for his research and contributions to the field of nutrition and dietetics.

Manuel is a brand advocate. Their content on the California Avocado Commission website and/or blog is part of their partnership with our organization.

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