Jambalaya For Junior Chefs
This is a really fun and delicious recipe I curated for my 6-8 year old students as a culinary instructor.
Jambalaya For Junior Chefs
This is a really fun and delicious recipe I curated for my 6-8 year old students as a culinary instructor.
Cooking Instructions
- 1
Heat olive oil in a large dutch oven or sturdy pot. Chop onions and peppers into bite size pieces. Mince or crush garlic.
- 2
Saute veggies and garlic until they softened a bit, about 4-5 minutes.
- 3
Cut chicken and sausage (separately) into bite size pieces. Add ground sea salt and ground black pepper.
- 4
Add the chicken and the sausage continue cooking until chicken is no longer pink on the outside.
- 5
Next add the sausage. Saute on medium high heat for five minutes. Toss.
- 6
To the pot add the rest of the ingredients, minus the shrimp. Stir to combine.
- 7
Turn down the heat to medium-low and simmer, covered for 30 minutes.
- 8
{If you use brown rice vs. white rice, this will take longer to cook for the rice to soften. Plan on an extra 20-25 minutes and you may need to add more liquid}
- 9
Once the rice is soft, taste and add more of the listed seasonings based upon personal preference.
- 10
Zest with lemon for an added burst of flavor.
- 11
Add minced parsley and diced fresh tomato on top for the perfect aesthetic.
- 12
Serve warm and enjoy!
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