Chicken Jambalaya

Jambalaya on Kosher Kollege?! Isn't Jambalaya a pork and shrimp filled, extremely complicated dish? Not anymore! This modified version of the southern classic is chock full of tender chicken, yummy rice, and delicious spice. And, it's really perfect for followers of this blog. The one-pot nature of this dish is not only a source of great simplicity and convenience, but it also allows all of the flavors to mingle together, leading to a hearty and elegant comfort dish.

To start, dice two yellow onions, four cloves of garlic, a boneless, skinless chicken breast, and 0.75 pounds of chicken sausage. Additionally, add rice, chicken broth, and canned, diced tomatoes to a large bowl. Lastly, create a spice mix with this garlic, bay leaves, thyme, paprika, crushed red pepper, and salt.


Cook the chicken and sausage over medium heat in a deep, heavy pot for five minutes. Then, move them to a separate dish.

Cook the onion in the same pot for five minutes. Then, add the spice mix and cook for two minutes.


Add the chicken and sausage back into the pot and pour in the rice mixture. After a few good stirs, allow the whole mix to come to a boil, and then simmer on low for 20-30 minutes, until the rice is cooked.


So, even though jambalaya seems to be the least kosher and least kollege dish out there, the opposite is actually true. Boneless, skinless chicken breast and chicken sausage are relatively inexpensive compared to other kosher meat, which is of course a huge plus for anyone in college or just out. And of course, putting everything in one-pot means that no fancy appliances are necessary, and leads to a very easy cleanup. Lastly, this dish has a sizable amount of downtime during which you can be productive, or at least think about it! Relatedly, this dish definitely has slow-cooker potential, which will need to be explored soon. Point is, this chicken jambalaya is everything you could want in a kosher kollege dish.

Chicken Jambalaya

As comfort food as comfort food gets, this jambalaya packs a filling and flavorful punch. And, contrary to popular belief, it is a super simple recipe.

Chicken Jambalaya

Makes: 5 bowls

Prep time:

Cook time:

Rated 5/5 based on 11 customer reviews
400 calories

  • 1 boneless, skinless chicken breast
  • 0.75 pounds chicken sausage
  • 2 yellow onions
  • 4 garlic cloves
  • Paprika
  • Crushed red pepper
  • 1.5 cups uncooked rice
  • 3 cups chicken broth
  • 1 14.75-oz can of diced tomatoes

  1. Cut the chicken breast and sausage into 1-inch cubes. Finely chop the garlic, and cut the onion into 1/4-inch pieces.
  2. Make the seasoning mix by combining the garlic, paprika, crushed red pepper, and salt.
  3. In a large bowl, combine the rice, chicken broth, and diced tomatoes (with their juice).
  4. Cook the meat over medium heat in a large pot for 5 minutes. Then, move to a separate dish.
  5. In the same pot, cook the onion for 5 minutes. Add the seasoning mix and cook for an additional 2 minutes.
  6. Add the meat and the rice mixture to the pot, giving it a few good stirs. Turn the heat up and let the mixture come to a boil.
  7. Turn the heat down to a simmer and let cook for 20-30 minutes, or until the rice is cooked through.