Rating

whole-30-jambalaya-cropped

 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
every cup of brown rice.

7

Boil until rice is fully cooked.

Ingredients

 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)

Directions

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
every cup of brown rice.

7

Boil until rice is fully cooked.

Whole 30 Jambalaya

Pin It on Pinterest