Kosher Jambalaya Recipe

Name: Kosher Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: JEW-BALAYA; 4 tablespoons vegetable oil; 2 lb. diced, boneless chicken breasts; 3 polish beef sausages/kielbasa, cut on the bias; 1 large onion, chopped; 1 roasted red pepper, chopped; 2 cloves garlic, chopped; Small can tomato paste; Large can diced tomatoes; 3-4 cups chicken stock; 1/2 tsp. red pepper flakes; 1 tsp. cayenne pepper; 1 tsp. black pepper; 1 tsp. oregano; 1 tsp. thyme; 1 tsp. celery salt; 1 tsp. kosher salt; 2 bay leaves; 2 cups white long-grain rice

Servings: persons

JEW-BALAYA
4 tablespoons vegetable oil
2 lb. diced, boneless chicken breasts
3 polish beef sausages/kielbasa, cut on the bias
1 large onion, chopped
1 roasted red pepper, chopped
2 cloves garlic, chopped
Small can tomato paste
Large can diced tomatoes
3-4 cups chicken stock
1/2 tsp. red pepper flakes
1 tsp. cayenne pepper
1 tsp. black pepper
1 tsp. oregano
1 tsp. thyme
1 tsp. celery salt
1 tsp. kosher salt
2 bay leaves
2 cups white long-grain rice

1
["In a big, heavy pot (think cast-iron), brown diced chicken in oil, salt, pepper, and red pepper flakes. Remove and reserve. Add sausage to pan; brown shortly, remove from pan and reserve with chicken.", "", "In same pan, saute onions and garlic. When onions are translucent, add tomato paste and cook until paste gets a darker, burgundy color. Stir in chopped tomatoes and half of chicken stock. Return chicken and sausage to pan.", "", "Cook until thick and bubbly.", "", "Add all remaining seasonings and rest of stock. Stir in uncooked rice.", "", "Now, don't stir anymore. Let it cook several minutes and then ""turn"": bring the sunken rice back up to the top to redistribute the ingredients. Since we're using a heavy pot, it shouldn't burn. ""Turn"" two or three more times, and cook with rice a total of 20-30 minutes until liquid is absorbed and rice is palatable.", "", "Serve with salad and french bread. Add some Tabasco for a little kick."]

1177

kcal

Calories

Fat

Carbs

120

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: JEW-BALAYA, 4 tablespoons vegetable oil, 2 lb. diced, boneless chicken breasts, 3 polish beef sausages/kielbasa, cut on the bias, and more.

Yes, Kosher Jambalaya falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Kosher Jambalaya

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions