This Spicy Italian Style Jambalaya is the perfect fusion of classic Italian flavors and the spiciness & kick that you expect from Cajun cuisine...
This post is sponsored by Ragu. All thoughts & opinions expressed below are 100% my own.
One thing that my family and I love is spicy... all the spicy foods. Even my almost 4 year old loves them. Whether it is chili or wings or jambalaya, I always find myself cranking up the heat level just a tad & the entire family loves it. So when Ragu contacted me about giving their new Spicy Italian Style sauce a spin in my kitchen, it was pretty much a no-brainer for me. Spicy and Italian? Sold! ;)
We have recently become obsessed with homemade jambalaya, so I thought why not a spicy Italian twist on this new family favorite? This Spicy Italian Style Jambalaya is the perfect fusion of classic Italian flavors and the spiciness & kick that you expect from Cajun cuisine. And the addition of Ragu's Spicy Italian Style sauce ensures that this jambalaya comes together quickly and easily making it perfect for busy weeknights...
Spicy Italian Style Jambalaya
Prep Time: 15 minutes
Cook Time: 35 minutes
Ingredients (6-8 servings)
- 3 tbsp olive oil
- 2 stalks of celery, chopped
- 1 small red onion, diced
- 2 cloves of garlic, minced
- 3 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 lb of turkey or Italian style sausage, sliced into rounds
- 2 cups chicken broth
- 24 oz jar of Ragu Spicy Italian Style sauce
- 1 1/2 cups uncooked white or brown rice
- 1/2 tbsp Cajun seasoning
- 1 bay leaf
- 1/4 tsp ground cayenne pepper
- Fresh basil & Parmesan cheese, for topping
In a large skillet or dutch oven, heat 2 tablespoons of the olive oil over medium-high heat. Add in the celery, onion, & garlic, & saute for 3-4 minutes until the veggies have softened. Add in the remaining tablespoon of olive oil, the chicken, and the sausage, and stir well. Saute for another 5-6 minutes, or until the chicken is mostly cooked through.
Add in the chicken broth, the Ragu sauce, rice, Cajun spice, bay leaf, & cayenne pepper and stir to combine. Reduce the heat to medium-low, cover, and simmer for 15-20 minutes or until the rice is cooked. Be sure to stir often to prevent the rice from burning to the bottom of the pan.
Once the rice is tender, remove the bay leaf and season with salt & pepper to taste. Top with chopped fresh basil and Parmesan cheese and serve.
Adapted from this recipe for Jambalaya from Gimme Some Oven.
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Even though I added just a little extra heat to this jambalaya with a some Cajun spice & a pinch of cayenne pepper, I am loving the flavors and spiciness in this new Ragu Spicy Italian Style sauce. I can't wait to give all my family's favorite Italian dishes a spicy kick with this new sauce- like my Weeknight Lasagna Soup, Double Mozzarella Stuffed Meatballs, & my Pizza Pierogi Casserole.
This Spicy Italian Style Jambalaya is so versatile and easy to customize to your family's preferences:
- Add chopped bell pepper to this (just saute in with the celery, onions, & garlic) for a little extra flavor.
- Swap out the rice for orzo pasta to give this dish some extra Italian flair.
- Add shrimp to this dish, but use 2 chicken breasts instead of 3. Add the shrimp in during the last 5-6 minutes of cooking.
- Don't like it too spicy? Cut back on the Cajun spice & omit the cayenne pepper. Like it even spicier? Add more Cajun spice & cayenne pepper.
Which of your family's favorite dishes would you try Ragu's new Spicy Italian Style sauce in first? :)
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