Jambalaya is one of my absolute favorites. This is another recipe that is fairly inexpensive and so very tasty. It also makes for great leftovers.


For Yellow Rice

  • 1 ¾ cups Brown Rice
  • 1 32oz box plus 1-1 ½ cups chicken broth
  • 1 Tbsp. Turmeric
  • 1 Tsp. Paprika
  • 1 Tsp. Sea salt

For Jambalaya

  • 8oz Andouille Sausage
  • 1 large or 2 small cooked chicken breasts, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 large yellow onion, chopped
  • 1 15oz can of diced tomatoes
  • 1 Tsp ground red cayenne pepper or more to taste
  • 1 Tsp ground black pepper or more to taste
  • 2 large cloves garlic
  • Olive oil
  • Flour for thickening

Yellow rice:

Bring 32 oz box of chicken broth to boil.

Add rice, turmeric, paprika, sea salt, turn down to simmer, put lid on rice and cook for 45-50 minutes or until all rice is absorbed. Stir to fluff, set aside.


Drizzle olive oil to coat large pan. Slice and cook andouille until browned, remove andouille and reserve.

Add onion and garlic to pan, sauté until the onion just starts to turn translucent.

Add bell peppers, tomato, cayenne and black pepper to onions, stir, cook until peppers are mostly done.

Add sausage and chicken, mix. Add remaining chicken broth to make a sauce, thicken with flour until its about a thin gravy.

Serve over the rice.

Prep Time: 10 minutes

Cooking time: 45 minutes

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