Smoky Cajun Jambalaya.jpg

Smoky Cajun Jambalaya

Created for Mello's Chourico courtesy of


  • 2 tablespoons canola oil

  • 1 lb. Mello’s Finest Portuguese chourico, linguica or Andouille sausage, cut into 1/2-inch slices

  • 2 large chicken breasts, cut into 1/2-inch pieces

  • 1 green bell pepper, diced

  • 1 large yellow onion, diced

  • 4 cloves garlic, minced

  • 1 bay leaf, fresh or dry

  • 2 teaspoons Cajun seasoning

  • 1 (14.5 ounce) can stewed tomatoes, undrained and broken up with your hands

  • 3/4 cup Pacific organic chicken broth

  • 1 tablespoon Worcestershire sauce

  • 3 cups hot cooked white rice

  • Chopped scallion and chopped fresh parsley for garnish


  1. In a large Dutch oven, saute the chourico or Andouille sausage in canola oil until nicely browned. Remove from the pan and set on a plate.

  2. Add chicken and saute for five minutes or until nicely browned with juices running clear.

  3. Return the chourico back to your pan and add green bell peppers, onion, garlic and bay leaf. Saute for another three minutes.

  4. Add Cajun seasoning, stewed tomatoes, chicken broth and Worcestershire sauce. Cook for an additional five minutes and then add rice.

  5. Stir well and serve with freshly chopped scallions and parsley. Enjoy!