Easy weeknight Jambalaya
Keeping these ingredients on hand makes for an easy, yummy meal that’s done in about 30 mins.
Servings Prep Time
6servings 10mins
Cook Time
20 mins
Servings Prep Time
6servings 10mins
Cook Time
20 mins
Ingredients
1st set of ingredients
  • 2tbsp Organic Cold Pressed Olive Oil
  • 1small Oniondiced
  • 1cup Celerycoarsely chopped, with the greens
  • 3cloves garlicdiced
  • 2cups Pulled ChickenI like using leftover rotisserie chicken
  • 4links Chorizofrom The Farmacy if possible 😉
  • 1quart Organic Chicken Broth
  • 1/4tsp Cayenne
  • 2tsp Paprika
  • 2 1/2cups Long grain RiceUncooked
  • Salt and Pepper Salt and Pepper to taste
2nd set of ingredients
  • 1tbsp Hot SauceI like Cholula
  • 1tsp WorcestershireLea & Perrins is the best!
  • 1 1/2cup Organic Kalechopped fine and stems removed
  • 1/4cup Spaghetti SauceI like Bertolli’s Organic Garlic, Tomato & Basil
Instructions
  1. Start by adding the onions, celery and garlic to a large pot with the olive oil. Sauté for about 5 mins.
  2. Then add the chorizo and cook another 5 mins and then add the chicken, rice, paprika, cayenne, salt and pepper.
  3. Add the chicken broth and another cup of water if you like it thinner and bring to a boil. Cook for 15 or so minutes till the rice is mostly cooked. Then add the remaining ingredients of kale, hot sauce, worcheshire and spaghetti sauce.
  4. Cook another 5 – 10 till the rice is done. Check the consistency of the rice and if needed, add a bit of water to make it a bit more soupy.
  5. Now here’s the best news, hardly any dishes! It’s honestly my favorite part about this dish. Enjoy!