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Restaurants›Hot Suppa›Scrambalaya* Recipe

Scrambalaya* Recipe

Inspired by Hot Suppa

Time45m

Serves4

chicken & smoked sausage jambalaya, scrambled egg, cheddar with hashbrowns or Marsh Hen Mill grits. Sub baby kale $3

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Ingredients

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Main Ingredients

1 cup Chicken breast, diced

1 cup smoked sausage, sliced

1 cup Long-grain rice

2 cups Chicken broth

1 medium Onion, diced

1 medium Bell pepper, diced

1 stalk Celery, diced

3 cloves Garlic, minced

2 tsp Cajun seasoning

to taste black pepper

to taste Celtic sea salt

3 large Eggs

1 cup Cheddar cheese, shredded

2 cups hashbrowns or Marsh Hen Mill grits

1 cup baby kale (optional)

Method

Cooking Instructions

1

Prepare the Ingredients

In a large skillet, heat a tablespoon of oil over medium heat. Add the diced chicken and smoked sausage, cooking until browned, about 5-7 minutes.

2

Cook the Vegetables

Add the onion, bell pepper, celery, and garlic to the skillet. Sauté until the vegetables are softened, about 5 minutes.

3

Add Rice and Seasoning

Stir in the rice, chicken broth, cajun seasoning, black pepper, and salt. Bring to a boil, then reduce heat to low and cover. Cook for about 20 minutes, or until the rice is tender and the liquid is absorbed.

4

Scramble the Eggs

In a separate pan, scramble the eggs with a pinch of salt and pepper until fully cooked. Set aside.

5

Combine Ingredients

Once the rice mixture is done, fluff it with a fork. Gently fold in the scrambled eggs and shredded cheddar cheese until melted and combined.

6

Serve

Serve hot over a bed of hashbrowns or grits, and if desired, top with baby kale.