Jambalaya (just love the way that rolls off my tongue) is a Creole dish that combines meat, veggies and rice. It’s one of those one pot suppers that’s a cinch to clean up.
It’s scrumptious, filling, and now it’s Quick & Kosher too! The original authentic dish calls for seafood, so I tweaked it to create a kosher version and came up with Sausage and Chicken Jambalaya. And it really hits the spot.
You can even use leftover chicken from Shabbat instead of fresh chicken breast. Who’s gonna know?
Mention to your friends that you’re making Jambalaya for din din and watch their eyes roll. It makes you look like a culinary globe trotter. And you are – virtually.
What exotic dishes do you like to make - and what do you use to substitute for non-kosher ingredients if there are any?
- Cook Time
- Prep Time
- 2 boneless skinless chicken breasts (1 lb), cut into 1-inch cubes
½ pound beef sausage, casing removed and crumbled
- 1 (14.5-ounce) can diced tomatoes
- 1 medium red onion, chopped
- 1 green bell pepper, seeded and chopped
- 2 stalks celery, chopped
2 cloves garlic, minced
- 1 cup chicken broth
1 cup white rice, raw
- 2 bay leaves
- 2 teaspoons Cajun seasoning
1 teaspoon dried oregano
- 1 teaspoon hot sauce
- 3 green onions, chopped
- In a slow cooker, combine chicken, sausage, tomatoes, onion, bell pepper, celery, garlic, stock, rice, bay leaves, Cajun seasoning, oregano and hot sauce.
- Cook on high for 3 hours. Remove bay leaves before serving. Garnish with green onion to serve.