Hola mis amigos -

It has been a while since I have shared a recipe with you! It is not for the lack of cooking but rather for the lack of time to talk about my cooking (& remembering what I actually did!). I rarely follow a recipe exactly because I always add my own flare based on Ben & I's preferences, or rather mostly MY preferences! haha Ben is the least picky eater I have ever met in my life. He only hates olives - which makes no sense to me?  Anyways - This recipe is an adaption of my sweet friend Christi's recipe! She recently made this for us on the Baldock GC Mountain Retreat Weekend {you will see more about this soon on a future post!) and it was a huge hit with everyone!! Ben and I just added a few vegetables that we really love & as Christi says, this recipe is totally adaptable. Feel free to add what you love to it or take anything away that you are not crazy about. The world is your oyster!

Chicken & Sausage Jambalaya

Prep Time: 15-20 min

Cook Time: 30-40 min

Servings: 4-6


  • 1 rotisserie chicken
  • 1 package of sausage (We used turkey Polska Kielbasa sausage!)
  • 1 package of basmati rice (We are obsessed with basmati!!! We absolutely love it, the flavors are amazing.)
  • 3-4 yellow squash
  • 1 package of mushrooms
  • 2 green bell peppers
  • 1 can of chicken broth
  • Tony's Creole Seasoning


  • Start by cooking the basmati rice according to the package instructions in a LARGE pot (This can be the pot you use later on to mix everything together.). Note: Most basmati rice requires that you rinse it until the water runs clear, this takes a few minutes so I recommend starting with this step first. Usually it takes about 15-20 minutes to cook the rice. Our package recommended adding butter, so of course we did! It was delicious so I highly recommend it.
  • While the rice is cooking, chop all of your vegetables into bite sized pieces. Saute the vegetables in a skillet over medium heat in olive oil until tender.
  • While the rice & vegetables are cooking, cut up the sausage and put into a skillet over medium heat in olive oil until lightly browned & crispy.
  • While the rice, vegetables, & sausage are cooking, pick off all of the rotisserie chicken off the bones and put into a bowl. Save the chicken broth for future use.
  • When the rice, vegetables, & sausage are done and all the chicken is picked off - put all ingredients into the LARGE pot with the rice and stir together. Add the chicken broth from the rotisserie chicken, as well as, chicken broth from the can as needed until it is a smooth texture. This all just depends on your mixture of how much you will need.
  • Add Tony's creole seasoning to your liking and it is ready to serve!

This is seriously one of the easiest & most delicious semi-homemade meals I have had in a long time. We are hooked. Ben said he was going to eat it every single night this week while I am out of town for work! 

Chicken & Sausage Jambalaya

Happy cookin' y'all -