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Whole 30 Jambalaya


 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)

Heat bacon grease in dutch oven over high heat.


Add half of the diced celery, onion + bell peppers; season with creole blend and saute until fragrant


Add chicken and kielbasa, stirring until sausage is browned and chicken is mostly white


Add all remaining ingredients except chicken stock; stir to incorporate


Bring to boil and cook for 10-15 minutes, adding chicken stock to desired consistency


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.


Boil until rice is fully cooked.