Jambalaya, sung on repeat in my head while I make it, to the tune of bamboleo by the gypsy kinds, is one of those unexpected run away family hits. I first threw it together for a mardi gras family dinner, for fun. I have since refined, retuned and perfected the recipe— and without fail, every time I make it, I am begged to make it again, sooner than later. It really is that good.

It’s also one of those meals that can be easily switched up to accommodate different palates and dietary requirements. Eating whole30 or keto? Swap out the arborio rice with cauliflower rice and leave out the wine. Want it spicier? Add extra cayenne; and swap out andouille sausage for the chicken apple sausage. Don’t like chicken? Use lobster. Pescatarian? Use a fish sausage. Seriously, lots of swaps here. And none detract from the flavor!

Ingredients:

1 Tbsp evoo

1 white onion, chopped

1 bunch celery, chopped

2 red bell peppers, chopped

4 cloves of garlic, minced

14oz kielbasa sausage, sliced

14oz chicken apple sausage, sliced

2 chicken breasts, cooked and shredded*

2 cups arborio rice

1 Tbsp tomato paste

1/2 cup of white wine, drinkable

1/2 tsp ground mustard

1/2 tsp celery salt

1 Tbsp paprika

1 Tbsp trader joe’s onion salt

1/4 tsp cayenne (adjust per your own spice level)

1 tsp kosher salt

1/2 tsp oregano

1/2 tsp white pepper

4-6 cups of chicken broth, warmed

28oz tomato sauce

1/2 cup sour cream

italian parsley, chopped, for garnish

Directions:

Heat evoo in a large dutch oven, cast iron prefered. Once shimmering, add sliced sausage in batches to brown. Remove from pan. Add the holy trinity— onions, celery, and red bell pepper— along with minced garlic to the sausage fat, and sauté until softened. Add arborio rice and 1 T of tomato paste to the veggies, stirring to combine. Add white wine and all spices. Slowly add in broth, one cup at a time, stirring continuously until each cup is incorporated. Once rice is cooked and softened 15-20 minutes, stop adding chicken stock. Add in tomato sauce, chicken, and sour cream. Stir to combine and let cook on low for 5-10 minutes so flavors combine.

*note: if using lobster, use 16oz, and sauté with 1 Tbsp of ghee in the sausage fat, removing before sautéing vegetables, add back in with sausage

**note: if using cauliflower rice instead of arborio, use 4 cups of precooked, add to veggies with 2-4 cups of chicken stock along with tomato sauce and seasoning