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Want to make a fun twist on a classic smoky, spicy Cajun dish? Try Jambalaya Stuffed Sweet Potatoes for a tasty new dinner idea! Baked sweet potatoes are filled with that hearty mixture of chicken, shrimp, sausage, and veggies (minus the rice). It comes together quick and easy, and will satisfy the tastebuds with bold flavors!
Disclaimer: I’m partnering with Tuttorosso to bring you this recipe. As always, all opinions are my own.
Stuffed Sweet Potatoes with Jambalaya Filling
While I love enjoying classic dishes, I also love giving them a twist. In this case, I decided to skip the rice that is traditionally part of a jambalaya recipe. Instead, this kicked up stew gets loaded inside some baked sweet potatoes for the super tasty combination of sweet and spicy that I am totally addicted to.
And because any good stuffed sweet potato recipe, need a nice gooey element, I decided to top them with a bit of cheese, then pop them back into the oven to make it all nice and melty.
The jambalaya mixture, and while it still has many of the essential elements of a good jambalaya, like peppers, sausage, and shrimp, I made a couple of changes, like using leftover cooked chicken instead of raw chicken, to make it come together super fast. In fact, you can easily put it together while the sweet potatoes are baking.
Whether you avoid grains or just want to try something different, I think you are going to love this healthy, hearty, and deliciously kicked-up meal!
What is Jambalaya?
Jambalaya is a rice dish that originates in New Orleans with the historical influences of the cuisine of the Spanish and French who settled the area. There are many variations, but the all contain some combination of meat and vegetables simmered with the rice and spiced up with Creole seasoning that contains cayenne pepper to give it its characteristic heat.
Jambalaya almost always starts with sauteegin the “holy trinity” of onions, celery, and green bell pepper. It most often contains chicken and pork, usually in the form of andouille sausage, and some people add seafood such as shrimp or crawfish. The spices, broth, and rice are added, possibly with additional vegetables, and then simmered until the rice is cooked through.
Other than skipping the rice and stuffing the mixture inside baked sweet potatoes, this recipe has all the ingredients you’d find in classic jambalaya, from the trinity of aromatic veggies to the combination of chicken, shrimp, and sausage. In fact, it is loosely based on the recipe for the traditional dish I found on Gimme Some Oven.
- Sweet potatoes. You’ll need 6 small ones or 4 larger ones.
- Olive oil.
- Celery, onion, and green bell pepper. All diced.
- Garlic. One clove, minced
- Cooked chicken. You can use leftover rotisserie chicken or any that you’ve cooked. You can even make this with leftover roast turkey from Thankgiving.
- Andouille sausage. This is smoked and fully cooked.
- Canned diced tomatoes.
- Worcestershire sauce. Adds a little depth of flavor. You can omit or use a Paleo-friendly recipe to make this recipe Paleo.
- Creole seasoning. Buy a pre-made blend, or you can even use homemade blackened seasoning.
- Raw shrimp. Peeled and deveined, and halved lengthwise if they are large.
- Salt and pepper. To taste
- Shredded cheese. I like to use white Cheddar or Monterey Jack cheese, but you can omit if you want to keep this dairy-free.
How to Make Stuffed Sweet Potatoes with Jambalaya
Bake the sweet potatoes. Preheat oven to 400°F. Lightly coat sweet potatoes with olive oil and a sprinkling of salt, wrap in aluminum foil, and bake for 45-60 minutes, or until tender. Time will depend on the size of your sweet potatoes. Alternatively, you can cook them in the microwave, crockpot, Instant Pot, or air fryer, and you can check out the instructions for all five ways to make baked sweet potatoes.
Saute the trinity. While the potatoes are baking, in a large skillet, heat olive oil over medium heat. Saute the celery, onion, bell peppers, and garlic until the vegetables are translucent and tender.
Finish the jambalaya filling. Add the sausage and chicken, and continue cooking, stirring occasionally for an additional 5 minutes, or until the sausage is browned. Stir in the diced tomatoes, Worcestershire sauce, and Cajun seasoning. Bring to a simmer and reduce heat to low. Stir in the shrimp and continue to simmer, stirring occasionally, until the shrimp are pink and cooked through. Season to taste with salt and pepper and remove from the heat.
Stuff the potatoes. Remove the potatoes from the foil and place them in a baking dish. Cut a slit down the middle of each one and open it up. Fill each potato with Jambalaya mixture and, if using, top with cheese. Return to the oven at 400°F for 5-10 minutes to heat through and melt the cheese.
You can store leftover stuffed sweet potatoes in an airtight container in the fridge for up to 2 or 3 days, then reheat it in the microwave or oven. The jambalaya mixture can also be made in advance and refrigerated or frozen. I recommend warming it gently on the stove before stuffing it in the sweet potatoes and melting the cheese on top.
Make rice bowls. If you want to keep it more classic, you can always spoon the easy jambalaya mixture over white rice or brown rice. Since this is made with pre-cooked chicken, it’s faster than the traditional recipe and it can be cooked while the rice is cooking.
Make it paleo. Skip the Worcestershire or replace it with a paleo-friendly version and omit the cheese on top.
Make it keto-friendly. Instead of sweet potatoes, try stuffing the filling in zucchini like these Greek Chicken Stuffed Zucchini Boats. Or spoon the jambalaya mixture over cauliflower rice.
Turn it into an appetizer. I used a very similar mixture to make this gooey and delicious Hot Cheesy Jambalaya Dip.
More stuffed vegetables
- Eggplant Parmesan Stuffed Eggplant
- Cranberry BBQ Turkey Stuffed Sweet Potatoes
- Shepherd’s Pie Loaded Baked Potatoes
- Lasagna Stuffed Acorn Squash
Jambalaya Stuffed Baked Sweet Potatoes
- 6 small sweet potatoes or 4 larger ones
- 1 tablespoon olive oil, plus additional for potatoes
- 1 stalk celery diced
- 1/2 small onion, diced (about 1/4 cup)
- 1 small green bell pepper, cored and diced
- 1 clove garlic, minced
- 2 cups cooked chicken or turkey, cubed
- 4 oz andouille sausage, halved lengthwise and thinly sliced
- 14 oz canned diced tomatoes
- 1 Tablespoon Worcestershire sauce, (omit or use a Paleo-friendly recipe to make this recipe Paleo)
- 2 teaspoons Creole seasoning, more or less to taste
- 8 oz raw shrimp, peeled and deveined (halved lengthwise if they are large)
- salt and pepper, to taste
- 4 oz shredded White Cheddar or Monterey Jack cheese, (omit for Paleo)
- Preheat oven to 400°F. Lightly coat sweet potatoes with olive oil and a sprinkling of salt, wrap in aluminum foil, and bake for 45-60 minutes, or until tender. Time will depend on the size of your sweet potatoes. Alternatively, you can cook them in the microwave or slow cooker. (See Note)
- While the potatoes are baking, in a large skillet, heat olive oil over medium heat.
- Add celery, onion, bell peppers, and garlic and saute for about 5-7 minutes, stirring occasionally, until the vegetables are translucent and tender.
- Add the sausage and chicken, and continue cooking, stirring occasionally for an additional 5 minutes, or until the sausage is browned.
- Stir in the diced tomatoes, Worcestershire sauce, and Cajun seasoning. Bring to a simmer and reduce heat to low.
- Stir in the shrimp and continue to simmer, stirring occasionally, until the shrimp are pink and cooked through. Season to taste with salt and pepper and additional Cajun/Creole seasoning, if needed. Remove from heat.
- Remove the potatoes from the foil and place in a baking dish. Cut a slit down the middle of each one and open.
- Fill each potato with Jambalaya mixture and, if using, top with about two tablespoons of cheese, or as much as desired.
- Return to the oven at 400°F for 5-10 minutes to heat through and melt the cheese.