This Zesty Jambalaya is a favorite! Tender chicken, succulent shrimp and savory sausage, cooked our very own Southern Spice Blend with just enough heat to make you want to come back for more

Zesty Jambalaya (GF, DF)


2 oz spicy sausage

6 oz organic chicken 

4 oz shrimp 

4 oz garlic and onion blend

4 oz green bell pepper

4 oz diced celery and carrot blend

1 oz organic tomato paste 

2 oz of Southern Spice Blend

14 oz organic diced tomatoes

4 oz vegetable stock

6 oz jasmine rice



Olive Oil

Salt & Pepper 



Large pot/skillet for jambalaya

Can opener 

Cutting board & knife

Wooden Spoon

1 1/4 cups of water

3 medium bowls 

Medium skillet to cook shrimp

Zesty Jambalaya (GF, DF)

Regular price
Sale price


Calories................... 630

Carbohydrates........ 84g

Fat............................. 8g

Protein...................... 41g

Sodium.................... 789mg

*Approximate Values Based on My Fitness Pal


    Wash all produce. Open diced tomatoes

    Trim, de-seed, and dice the green bell pepper

    Cut sausage into even pieces & place in bowl

    Cut chicken into bite size pieces and place in bowl

    Pat shrimp dry and season with a pinch of southern spice blend and place in bowl


    1: Prepare Base of Jambalaya


    In large skillet heat a drizzle of olive oil on medium temperature. Add garlic and onion blend, bell peppers and celery/carrot blend. Cook until soft, about 5 minutes. Add half of the Spice Blend.

     2: Add chicken

    Cook until starting to brown stirring frequently, about 3-4 minutes.

    3: Add sausage

    Cook sausage for 2-3 minutes. Add tomato paste and rest of the Spice Blend cooking a further 2 minutes. Add diced tomatoes and vegetable stock, water and rice. Stir well.

    4: Bring to boil

    Once everything is boiling, cover reduce heat to low, and cook until all the water is absorbed, and the rice is tender, about 15 to 18 minutes.

    5: Cook shrimp

    In a separate skillet, warm a drizzle of olive oil over medium high heat. Add shrimp and cook until bright pink, about 5 minutes.

    5: To Serve

    Divide evenly into two bowls or plates and top with cooked shrimp. Serve with fresh parsley and enjoy!