Hotel Pan of K-12 Jambalaya

K-12 Jambalaya

Students will love this classic Cajun dish that brings together a flavorful combination of meats (either turkey or chicken, sausage, or seafood), vegetables and rice.

This tasty K-12 school recipe was created for us by our friend Chef Sam Cowens-Gasbarro.

This recipe has been altered to fit a serving size of 6.

  • Servings
    6
  • Serving Size
    1

Ingredients

For the rice and mix:
  • 2 cups long-grain parboiled rice, dry
  • 1¾ cups frozen peppers and onions
  • 2 cups diced tomatoes with juice, unsalted
  • 1¼ cups tomato sauce, unsalted
  • ½ cup + 2 tbsp chicken stock
  • 1 cup cooked chicken, diced
  • ½ cup cooked turkey sausage, crumbled
  • ⅓ cup green onions, cut diagonally

For Cajun Seasoning:
  • 2¼ tsp paprika
  • 2¼ tsp granulated onion
  • 2¼ tsp granulated garlic
  • ¼ tsp kosher salt
  • ½ tsp chili powder
  • ½ tsp dried thyme
  • ½ tsp dried oregano
  • ½ tsp black pepper
  • Pinch dry mustard
  • 1½ tsp celery seed

Directions

  • Preheat oven: 350°F (175°C).
  • Mix seasoning and rice: In a bowl, combine rice and all Cajun seasonings. Stir to coat evenly.
  • Combine ingredients: In a 3–4 quart ovenproof casserole or Dutch oven, layer:
    Seasoned rice
    Peppers and onions
    Diced tomatoes
    Tomato sauce
    Chicken stock
    Diced chicken and crumbled sausage
  • Cover tightly: Use a lid or foil.
  • Bake: 90 minutes, or until rice is tender and fully cooked.
  • Check temperature: Ensure internal temp reaches 165°F (74°C) for safety.
  • Garnish and serve: Sprinkle green onions on top. Serve about 2 cups per person.