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Chicken & Sausage Jambalaya

2 tbsp preferred vegetable oil 

1 pound boneless skinless chicken*, cut into bite size pieces

1 ½ tsp cajun or creole seasoning (or season-all for less spice)

½ pound smoked sausage, such as andouille

1 ½ cups chopped onions

1 cup chopped bell peppers

1 cup Bloody Mary Mix (without alcohol)

2 cups stock (to make, mix 2 tsp Waltzing Kangaroo Chicken Flavor bouillon powder into  2 cups warm water)

2 tbsp chopped fresh parsley

2 tbsp chopped green onions

1 ½ cups long grain rice


Heat the oil in a large, heavy pot with a lid, such as a dutch oven. Season the chicken pieces generously with the cajun seasoning or season-all. Add the chicken to the pot and cook, stirring over medium heat until browned, about 5 minutes. Add the sausage and cook, stirring,  for 2 minutes. Add the peppers and onions, stir and cook until soft and golden, 5-6 minutes. Add the bloody mary mix and the stock. Add the parsley and green onions. Stir and bring to a boil.


Add the rice, cover the pot and reduce heat to medium-low. Cook until the rice is tender and has absorbed most of the liquid, 15-20 minutes. Do not stir. Once rice is cooked, fluff with a fork before serving. 


*We prefer chicken thighs,  but chicken breast works too!

Recipe adapted from the Cooking Up a Storm cookbook by M. Bienvenu & J. Walker