New Orleans’ Jambalaya with Chicken, Sausage, Brown Rice, and Red Beans (for 1)


Jay’s Chicken, Sausage, and Red Bean Jambalaya starts by preparing a piquant Creole sauce (made with crushed tomatoes, celery, onions, bell peppers, garlic, parsley, thyme, paprika, and a trio of cayenne, black and white peppers). The aromatic sauce slowly cooks and simmers, then we add shredded chicken, Andouille sausage and the sauce slow-cooks until the flavors meld beautifully together. Served over red beans and brown rice. #BAM!

*For a true jambalaya experience, reheat and stir the Creole chicken and sausage mixture with the rice and beans all together in a skillet, then re-plate. 

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