This recipe is sponsored by Klement’s Sausage. All opinions are my own.
Need a recipe to feed a crowd? This jambalaya is your solution! It’s packed with fantastic ingredients and can serve lots of hungry folks.
You’ve probably noticed that I’ve been writing a lot about the fall lately. There’s just something about the season that I love. I love that fall brings cooler weather and tasty food. It brings a sense of comfort. Most of all, fall gives us an excuse to gather with friends for a variety of reasons. Whether its a holiday, a birthday party or a tailgate, there just seem to be more reasons in the fall to get together with friends and family.
But, large gatherings mean you have to be ready to serve a lot of food to a lot of people. To me, there are only a handful of recipes that both serve and satisfy a crowd. Jambalaya is absolutely on the short list of recipes that meet both of those requirements.
Somehow, prior to this post, I had never made jambalaya on my own! Luckily, I was given the opportunity to partner with Klement’s Sausage and couldn’t think of a more perfect way to incorporate their sausage! I love the flavor their smoked bratwurst added to this jambalaya. The recipe is super easy because the sausage is pre-cooked. We opted to grill the sausage as well to add an additional layer of flavor. But, you could absolutely just slice it up and add it to your recipe. To make the recipe even easier, we grilled the shrimp alongside the sausage and used shredded rotisserie chicken.
Now that I have this recipe, I can’t wait to use it again and again. This jambalaya is sure to satisfy family and friends at any gathering this fall. They’ll be fighting for seconds!
Also, make sure to check out Klement’s Sausage! They have pre-cooked sausage, summer sausage and so much more. My favorite aspect is their focus on a high-quality ingredients and being family-focused. I’m so excited to partner with them. Check back in a few weeks for another recipe partnership!
- 1 tablespoons olive oil
- 2 ribs celery chopped
- 1/2 white onion diced
- 3 small bell peppers cored and diced
- 2 jalapeno peppers seeded and finely chopped
- 2 cloves garlic minced
- 3 cups chicken stock
- 1 14- ounce can diced tomatoes
- 2 tablespoons Cajun seasoning
- 1 bay leaf
- 1 teaspoons thyme
- 1/4 teaspoon cayenne pepper
- salt and pepper
- 1 1/4 cups uncooked white rice
- 1 rotisserie chicken shredded
- 14 ounces Klement's Bratwurst
- 1 pound grilled shrimp peeled and deveined
Heat the olive oil in a large stock pot over medium heat. Add celery, onion, bell pepper, jalapenos and garlic and saute for a few minutes until translucent.
Add the chicken stock, diced tomatoes, cajun seasoning, bay leaf, thyme, cayenne, salt and pepper. Stir the mix to combine.
Reduce the heat to medium low and add the rice. Cover and cook the mix for 20-30 minutes, or until the rice is cooked.
Once the rice has cooked, add in the chicken, sausage and shrimp. Adjust seasoning as necessary, remove the bay leaf and serve!