Jambalaya Bucket Meal Deal Recipe
Your choices of jambalaya bucket & beans, salad (w/ Italian dressing), rolls, and serving spoons.
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Ingredients
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Cajun Chicken & Andouille Jambalaya (bucket)
Red Beans (side)
Simple Mixed Salad (with Italian dressing)
Dinner Rolls & Serving Utensils
Method
Cajun Chicken & Andouille Jambalaya (bucket)
- 1
Prepare ingredients
Measure and dice the chicken, slice the andouille, dice the onion, bell pepper and celery (the 'holy trinity'). Mince the garlic. Open the diced tomatoes and tomato paste so they are ready.
- 2
Sear proteins
In a large heavy-bottomed pot or Dutch oven over medium-high heat, add 1 tablespoon vegetable oil. When hot, add the sliced andouille in a single layer and brown for 3–4 minutes per side until lightly caramelized. Remove sausage to a plate. Add another tablespoon oil, then add chicken pieces in a single layer (work in batches if needed) and brown for 3–4 minutes until golden but not cooked through. Remove and set with the sausage.
- 3
Sauté vegetables
Reduce heat to medium, add remaining 1 tablespoon oil to the pot. Add the onion, bell pepper and celery. Cook, stirring occasionally, for 6–8 minutes until vegetables are softened and beginning to brown. Add the garlic and cook 30–45 seconds until fragrant.
- 4
Build the jambalaya
Stir in the tomato paste and cook 1 minute. Add the diced tomatoes (with juices), Cajun seasoning, smoked paprika, dried thyme, bay leaves, salt and pepper. Return the sausage and chicken to the pot and stir to combine.
- 5
Add rice and stock
Add the uncooked rice to the pot and stir to coat with the tomato-vegetable mixture. Pour in the chicken stock, scraping any browned bits from the bottom. Bring to a boil over high heat.
- 6
Simmer
Once boiling, reduce heat to low, cover and simmer gently for 18–22 minutes, or until rice is tender and most of the liquid is absorbed. Check at 15 minutes — if rice isn't tender and liquid is low, add up to 1/2 cup more hot stock or water. Avoid stirring excessively to prevent gummy rice.
- 7
Finish
Remove from heat and let rest, covered, for 5–10 minutes. Remove and discard bay leaves. Fluff jambalaya with a fork, adjust seasoning to taste. Stir in chopped parsley and sprinkle sliced green onions on top before transferring to the serving bucket.
Red Beans (side)
- 8
Sauté aromatics
In a medium saucepan over medium heat, warm 1 tablespoon oil. Add diced onion and celery and cook 4–5 minutes until softened. Add the diced andouille (if using) and cook 2–3 minutes to render some fat and brown slightly. Add minced garlic and cook 30 seconds.
- 9
Combine and simmer
Add drained red beans, stock, Cajun seasoning, smoked paprika, salt and pepper. Stir to combine. Bring to a simmer, then reduce heat and simmer gently uncovered for 10–12 minutes to meld flavors and thicken slightly. For creamier beans, mash 1/2 cup of beans against the side of the pot and stir in.
- 10
Finish and hold
Taste and adjust seasoning. Keep warm until serving and transfer to the beans container in the meal bucket. Garnish with a little chopped parsley if desired.
Simple Mixed Salad (with Italian dressing)
- 11
Assemble salad
In a large bowl, combine mixed greens, halved cherry tomatoes, sliced cucumber, thinly sliced red onion and shredded carrots. Toss gently to combine.
- 12
Dress and season
Just before serving, pour the Italian dressing over the salad (start with half the dressing, toss, then add more to taste). Season with salt and pepper to taste. Transfer the dressed salad to the salad container for the meal deal and include any extra dressing on the side if desired.
Dinner Rolls & Serving Utensils
- 13
- 14
Pack utensils
Place one large serving spoon for the jambalaya and one for the beans in the meal bucket. Add tongs for rolls/salad. Ensure utensils are clean and wrapped or placed in a small pouch for hygiene.