Make Ahead Jambalaya

Posted by Annette Bellisari on

Make Ahead Jambalaya


Make Ahead Back to School Meals. By the end of the summer, as moms, we are all ready to get back to school and get on a schedule. The downside of that is all the craziness that follows like extracurricular activities, school meetings, long practices and homework. That schedule that we appreciate throughout the school day quickly falls apart after school leading up to dinner. The odds of having the entire family eating together or at the same time is rare. Because of all the chaos, we need meals that are easy to make, healthy, and can be made ahead and reheated. When I think of Jambalaya, the words quick and easy, would not typically come to mind…. not until I made this delicious and flavorful version. Typical Jambalaya can be really spicy, which is not appealing to most kids. This version still has the yummy Jambalaya flavor, just with a milder heat making it the perfect veggie packed dinner for kids. Plus, you will not believe how fast this meal can be whipped up. The best thing about this recipe is that you only use one-pot. For everything. One-pot Jambalaya Recipe for kids will be on your menu! Remember parents…you can add as much spice as you would like to your bowl!


Serves 4-6


2 tablespoon – olive oil

1/2 medium – onion

1 medium – bell pepper, red

1 medium – bell pepper, green

1 medium – bell pepper, orange

2 cloves – garlic

1/2 pound – chicken breast

8 ounce – turkey sausage

3 cup – chicken broth, low-sodium

1 Jar Bellisari's Calabrian & Sweet Tomato Fennel Spread

1 Cup Crushed tomatoes canned

1 1/2 cup – brown rice, raw

1/2 tbsp – Cajun spice

1 teaspoon – thyme, dried

1 teaspoon – Worcestershire sauce

8 ounce – shrimp, peeled and deveined


Heat olive oil in a large Dutch oven or sturdy pot. Chop onions and peppers into bit size pieces. Mince or crush garlic. Sauté veggies and garlic until they soften, about 4-5 minutes. Cut chicken and sausage into bite size pieces. Add the chicken and the sausage and continue cooking until chicken is no longer pink on the outside. To the pot add the rest of the ingredients, except the shrimp. Stir to combine.

Decrease the heat to medium-low and simmer for 30 minutes. (If you use brown rice vs. white rice, this will take longer to cook for the rice to soften. Plan on an extra 20-25 minutes and you may need to add more liquid) Once the rice is soft, taste and add more seasonings to taste. Add shrimp and continue to simmer until the shrimp are pink and cooked through. Remember this dish can be made ahead and reheated at meal time! Enjoy!

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