Jambalaya Meal Starter

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This Jambalaya meal starter will have you dancing in the streets, dinner with slow cooked flavor ready in 20 minutes! You could have a different version every day of the week if you like!

Ingredients and Variations

Ingredients: Chicken thighs, crushed tomatoes tomato sauce, chicken broth, Worcestershire sauce, red bell peppers, green bell peppers, yellow onion, celery, garlic, garlic powder, onion powder, Cajun seasoning, cayenne, oregano, thyme, canning salt and pepper.

Variations: Chicken breast can be used in place of thighs or any other protein you prefer in your jambalaya. More cayenne, Cajun seasoning or red pepper flakes can be added for more heat or left out for mid! Diced tomatoes instead of crushed can be used. Use vegetables and seasoning you prefer! Meat can be left out to can plain base of for a vegetarian version.

Canning

Before you begin, be sure to do the safety checks on your canner per manufacturer instructions. Always inspect your jars for chips and cracks and wash all equipment needed for the canning project, in hot soapy water.

Be sure to check the recipe for recommended headspace and be accurate. This is important for shelf stability and safety. Consult the USDA Complete Guide to Home Canning and Preserving for more information. https://nchfp.uga.edu/publications/publications_usda.html

Jambalaya Meal Starter
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Jambalaya Meal Starter

5 from 1 vote
Recipe by Jeni Gough
Yields

7

quarts or
Yields

14

pints
Processing time

90

minutes for quarts
Processing time for pints

75

minutes

All day flavor in minutes!!

Ingredients

  • 5 lbs 5 chicken thigh meat cut into 1 inch cubes

  • 1 1 large onion, diced

  • 2 2 green bell peppers, diced

  • 2 2 red bell peppers, diced

  • 8 cloves 8 garlic, minced

  • 4 stalks 4 celery, chopped

  • 1 28 oz can 1 can crushed or diced tomatoes

  • 1 14 oz can 1 tomato sauce, plain

  • 2 tsp 2 Cajun Seasoning (Slap Your Mama)

  • 2 Tbsp 2 Worcestershire sauce

  • 1 1/2 tsp 1 1/2 dried thyme

  • 2 tsp 2 dried oregano

  • 1/4 tsp 1/4 cayenne pepper

  • 2 tsp 2 canning salt

  • 1/2 tsp 1/2 pepper

  • 14 cups 14 chicken broth

Directions

  • Inspect jars for cracks and chips. Wash jars, lids and rings in hot, soapy water. Prepare pressure canner per canner instructions, filling with water.
  • Add everything to a large pot, bring to a boil, cover turn down heat and simmer for 10 minutes.
  • Hot Pack: fill each jar with half solids and half liquid, leaving 1-inch headspace. Wipe rims and place on lids and bands fingertip tight. Place jar directly into simmering pressure canner.
    Raw/Cold Pack: fill each jar with half solids and half cold broth. Wipe rims and place on lids and bands fingertip tight. Place jar directly into canner with cold water not simmering!
  • Process quarts for 90 minutes and pints for 75 minutes.
  • To Use: Add andouille slices or smoked sausage slices to a pot, brown slightly, add 1 cup of rice and 1 quart of the jambalaya meal starter, add raw or freeze dried shrimp and 1/2 cup sliced okra. Bring to a boil, cover, turn heat to low and simmer for 20 minutes.

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