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Kentucky Style Jambalaya


45 minutes

10 minutes


Taking a twist on the Louisiana favourite, our Kentucky Style Jambalaya adds Jack Daniel’s to spice up this Cajun and Creole dish. This does come with a warning as being expletively explosive so it’s not for the fainthearted.

For us this is a perfect Autumnal dish as we move into the cooler months of September and October. We suggest pairing with a Chardonnay wine to add notes of vanilla, citrus and mango to the dish

Kentucky Style Jambalaya


  1. Heat 1 tbsp chili oil, 2 chicken stock cubes and 25ml of Jack Daniel’s Whiskey in a large frying pan, or wok, with a lid and brown 2 chopped chicken breasts for 5-8 mins until golden.

  2. Remove and set aside. Tip in the sliced mushrooms and cook for 3-4 mins until soft.

  3. Add 1 thinly sliced red pepper, 100g sliced butternut squash, 75g sliced chorizo and the Jambalaya Mix, and cook for 5 mins more.

  4. Stir the chicken back in with 250g brown rice, add the 200g cherry tomatoes and 150ml Whiskey. Cover and simmer for 20-25 mins until the rice is tender.

  5. Serve up in a Casserole Dish or individually


250g Brown Rice

2 Chicken Breast, chopped

75g Chorizo, sliced

100g Butternut Squash, sliced

200g Cherry Tomatoes

1 Red Peppers, sliced

100g Mushrooms, sliced

175ml Jack Daniel’s Whiskey*

Jambalaya Mix

2 Tbsp Chili Oil

2 Chicken Stock Cubes

*We prefer using Famous Grouse over Jack Daniel’s

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