This recipe was created for us by Chef Michaela Skloven and was featured in our “Mardi Gras” theme box in February 2021. It features products from some of our partner businesses in Pike Place Market including Uli’s Famous Sausage, Herban Farm, Grimm of Galveston, and produce from Frank’s Quality Produce. Specific items are linked below to order online if you can’t make it to Pike Place Market to shop, or find comparable items at your local market!
MAKES 4-6 SERVINGS
Total time: 1 hour | Active time: 20 minutes
• ¼ cup extra virgin olive oil
• 1 cup red onion, diced
• 1 bell pepper, diced
• 4 garlic cloves, minced
• 1 medium red skinned potato, diced
• 4 roma tomatoes, chopped
• 1 cup long grain white rice
• 3 cups chicken stock
• ½ – 1 tablespoon King’s Cajun Blend (do you like things spicy?)
• 2 cups collard greens, destemmed and cut into ¼-inch thick ribbons
• 2 Uli’s andouille sausages, sliced into ¼-inch thick rounds
• 1 cup spice rubbed chicken thigh
• ½ cup green onions, sliced
• ¼ cup parsley, chopped
• Farmer’s Market Blend hot sauce to taste
Very large sauté pan or Dutch oven (or a large sauté pan plus a large casserole dish)
Preheat the oven to 400F degrees.
1. Sauté the vegetables. Heat ¼ cup of olive oil in a large sauté pan over medium-high heat. Add the onions and peppers. Cook, stirring occasionally, until they’re soft and beginning to brown, 5-7 minutes. Add the garlic and cook another 2-3 minutes. Add the potatoes and tomatoes.
2. Toast the rice & aromatics. Add the rice and cook, stirring frequently, for 2-3 minutes until the rice is coated with oil and juices. Add the spice blend and cook for 30 more seconds until fragrant.
3. Bake the jambalaya. Add the collard greens, andouille sausage, and chicken to the pan. Pour the chicken stock over the top, and use a spoon to ensure all the ingredients are submerged. Bring the stock to a boil, then carefully transfer the entire pan to the oven. Bake, uncovered, for 30-35 minutes until the rice is tender and the jambalaya has thickened. *If you don’t have a sauté pan large enough to fit all of the ingredients, you can transfer everything to a large casserole before you bake.
4. Garnish & serve. Take the jambalaya out of the oven and garnish with the chopped parsley and green onions. Add hot sauce to taste, and serve.