Jambalaya with Roasted Garlic Fra Diavolo


Serves 4-6


  • 3 Tablespoons olive oil
  • 2 ribs celery, diced small
  • 1 small yellow onion diced small
  • 1 small red bell pepper, diced small
  • 1 small yellow bell pepper, diced small
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 2 Tablespoons Cajun or Creole seasoning (**more/less to taste, see note below)
  • 2 boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 pound andouille sausage, thinly sliced into half moons
  • 3 cups chicken stock
  • 1 jar of Spinellis Roasted Garlic Fra Diavolo sauce
  • 1 1/2 cups uncooked white or brown rice
  • 1 lb. raw shrimp, peeled and deveined
  • Salt and pepper

Heat olive oil in a large stew pot over medium-high heat. Add celery, onion, bell pepper, spices and bay leaf. Saute for about 5 minutes, stirring occasionally, until the vegetables are softened. Add the chicken and sausage, and stir to combine. Continue sauteing for an additional 5 minutes, or until the chicken is no longer pink and mostly cooked.

Add the chicken stock, 1 jar of Spinelli’s Roasted Garlic Fra Diavolo and rice to pot. Reduce heat to medium-low, cover and simmer for about 25-30 minutes, or until the rice is cooked, stirring occasionally. (Don’t forget to stir, or the rice may burn on the bottom of the pan.)

Once the rice is tender, add the shrimp to the pot. Let the mixture continue to simmer, stirring occasionally, until the shrimp are cooked and pink. Remove bay leaf and season the jambalaya with salt and pepper to taste.