Taz and Belly

Taz and Belly

Whole 30 Jambalaya
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  • 1 lb uncooked chicken, cubed
  • 1 lb compliant kielbasa, cut into rings
  • 3 TB bacon grease or other fat
  • 2 bags of riced veggies, prepared according to package directions
  • 4-5 celery ribs, diced
  • 1 white onion, diced
  • 1 bell pepper, seeded + diced
  • 3 cloves garlic, minced
  • small can of diced tomatoes (check for sugar)
  • 1/4 tsp paprika
  • 1/4 tsp cayenne pepper
  • 1 tsp salt
  • 1 tsp Slap Ya Mama seasoning (or other creole blend)
  • 1 bay leaf
  • 1/4 cup coconut aminos
  • 1/4 cup Tessemae’s BBQ sauce
  • chicken stock (to desired consistency)


  1. Heat bacon grease in dutch oven over high heat.
  2. Add half of the diced celery, onion + bell peppers; season with creole blend and saute until fragrant
  3. Add chicken and kielbasa, stirring until sausage is browned and chicken is mostly white
  4. Add all remaining ingredients except chicken stock; stir to incorporate
  5. Bring to boil and cook for 10-15 minutes, adding chicken stock to desired consistency
  6. Optional: Replace one bag of riced veggies with 1 cup of brown rice. Add additional 1/2 cup chicken stock for
  7. every cup of brown rice. Boil until rice is fully cooked.

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