cast iron skillet jambalaya
cast iron skillet jambalaya
cast iron skillet jambalaya
cast iron skillet jambalaya


Roasted Garlic Avocado Oil
3 links smoked sausage, sliced
3 small chicken thighs, cubed
1 small onion
1 bell pepper, chopped
4 ribs celery, chopped
3 garlic cloves, grated
4 cups chicken or vegetable stock
2 Tbl Jambalaya Seasoning
2 tsp salt
2 cups long grain rice
1 bay leaf

Andy Roo’s Jambalaya Seasoning is the answer for a perfectly seasoned pot of Jambalaya. This cast iron skillet version is the comforting taste of Louisiana you’re looking for and, bonus, it comes together in about 45 minutes! This recipe will serve 6-8.


1.Heat a cast iron skillet over medium high heat. Drizzle in the avocado oil and saute the sausage and chicken until brown. As you do this, don’t stir continually. Leave the meat undisturbed to allow it to brown and caramelize in the skillet. You’re looking to build fond, and this can’t happen if there is nonstop stirring. Cook for about 10 minutes or until distinctly brown. It’s ok if the thighs are not cooked through. Move to a plate.
2.Add in the onion, bell pepper and celery. Cook until softened and brown. Be sure to scrape up any browned bits. Add in the garlic and Jambalaya Seasoning and salt. Sauté for 1 minute. It will be very fragrant.
3.Add the meat back into the mixture along with the rice. Stir to coat the rice well with the aromatics. Add additional avocado oil if the mixture seems dry.
4.Add in the bay leaf and stock. Bring to a full, rolling boil. Reduce to a simmer and cover. Cook for 18 minutes. Remove the cover and taste. If the rice is still al dente, splash with a little additional stock and cover. Check the rice again in 4 minutes. Use a fork to gently distribute the meat and rice to combine.

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