How To Make Jambalaya

December 4, 2015

Jambalaya is a versatile dish popular in the south. It can be formatted to fit almost any picky eaters standards and still taste fantastic! This is our favorite rendition but feel free to make substitutions! 


  • ¼  cup olive oil
  • 1 lb chicken breast
  • 3 celery stalks finely chopped
  • 1 medium onion finely chopped
  • 1 green pepper finely chopped (seeded)
  • 1 lb bratwurst cut into pieces
  • 2 garlic cloves minced
  • 2 cups chicken stock
  • 1 tsp smoked paprika
  • 1 14oz can of crushed tomatoes 
  • 1 cup long grain rice



Step 1 – Pour 1 cup of rice into a pot with 2 ½ cups of water. Bring to a boil. Cover and simmer until rice is almost fully cooked. 

Step 2 – Finely chop the celery, onion, green pepper and garlic. Cut the bratwurst into ½ inch pieces. 

Step 3 – Heat ¼ cup olive oil in a pan and turn heat to medium high. Allow oil to heat enough that when food is placed in pan it immediately sizzles. 

Step 4 – Season chicken breasts with salt and pepper. Add chopped garlic and onion to pan and sauté for 1 minute. Push garlic and onion to the sides of the pan to allow room for the chicken. Cook chicken 5 minutes on both sides. 

Step 5 – Remove chicken and add the rest of the chopped vegetables and sausage. Let sauté for about 8 minutes while cutting the chicken into ½ inch cubes. Rub chicken with the smoked paprika. 

Step 6 – Stir in stock, crushed tomatoes and ½ cup water. Bring to a boil and add the chicken and rice. Let simmer until the liquid has reduced about halfway from where it started.



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