Jazzy Jambalaya

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 40 minutes

30 ml vegetable oil
2 kgs bone-in chicken parts, skinned if desired
500 grams smoked sausage, cut into 1/2-inch (1.25 cm) slices
1 chopped onion 
1 chopped red pepper
1 stick celery celery
15 grams garlic, minced
375 ml uncooked white rice
750 ml Chicken stock
50 ml Frank's RedHot® Xtra Hot Cayenne Pepper Sauce
[or Frank's RedHot® Original Cayenne Pepper Sauce]

Preparation Method

  • HEAT oil in 5 litre pot or deep heavy skillet. Cook
    chicken and sausage in batches, about 20 min. until
    well browned. Drain fat. Return meat to pot.
  • STIR remaining ingredients into pot. Heat to boiling.
    Reduce heat to medium-low.
  • SIMMER, covered, 20 min. until rice is tender and chicken
    is no longer pink near bone.


  • Slow Cooker Method: Brown chicken and sausage as in Step 1.
    Transfer meat to 6 litre slow cooker. Stir in remaining
    ingredients. Cover and cook on HIGH setting for 3 hours, or
    on LOW setting for 6 hours.

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