Jambalaya using OVM Chicken, Sausage, and Bacon
Shortcut Jambalaya with Bacon, Chicken & Jalapeño Cheddar Sausage
Big Louisiana-inspired flavour, one pot, and three incredible Canadian meats. This shortcut jambalaya is smoky, hearty, a little spicy, and easier to make than you might think.
All the Flavour. None of the Fuss.
Traditional jambalaya is a Louisiana favourite, combining rice, vegetables, seasoning and meat in one incredibly satisfying dish.
Our shortcut version puts a Canadian spin on things with wood-smoked heritage pork bacon, cheddar jalapeño sausages and juicy free-range chicken thighs from Ottawa Valley Meats.
We even used red onion instead of yellow. That's the beauty of a dish like this: a few simple substitutions can still make something delicious.
See How It All Comes Together
Crispy bacon. Sizzling jalapeño cheddar sausage. Tender chicken thighs. And a whole lot of flavour.
Watch us bring this shortcut jambalaya together, one delicious ingredient at a time.
Whether you're cooking jambalaya for the first time or looking for an easy new family dinner, this one-pot recipe is a great place to start.
What You'll Need
Check off your ingredients as you get everything ready. A little preparation makes this one-pot recipe even easier.
For the Jambalaya
- 1 tbsp vegetable oil, as needed
- 180 g (6 oz) OVM heritage pork bacon, chopped
- 200 g (7 oz) OVM cheddar jalapeño sausage, sliced
- 300 g (10 oz) OVM boneless skinless chicken thighs, diced
- 1 tbsp butter
- 4 garlic cloves, minced
- 1 large red onion, diced
- 2 celery ribs, diced
- 2 medium green bell peppers, diced
- 1¼ cups uncooked long-grain white rice
- 2½ cups (625 mL) low-sodium chicken broth
- 200 g crushed canned tomatoes
- 2 tbsp tomato paste
- 1 cup sliced green onions, plus extra for serving
Homemade Creole Seasoning
- 2 tsp fresh thyme or 1 tsp dried
- 4 tsp sweet paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne pepper, or to taste
- ½ tsp black pepper
- ½ tsp salt
Step by Step
Grab your favourite Dutch oven or a large heavy-bottomed pot. We're building flavour one ingredient at a time.
Start with the Bacon
Place your chopped bacon in a large Dutch oven over medium heat. Cook until the fat renders and the bacon begins to crisp, about 6–8 minutes.
Remove the bacon with a slotted spoon and set aside. Leave about 1–2 tablespoons of rendered fat in the pot.
OVM heritage pork bacon comes from pigs raised on small family farms. It's locally cured and smoked using real wood, creating the perfect smoky foundation for this recipe.
Shop Heritage Pork Bacon →Brown the Sausage
Add the sliced cheddar jalapeño sausages to the bacon fat. Cook over medium heat, turning occasionally, until browned on both sides.
Remove the sausage and set aside with the bacon. If the pan looks dry, add a small splash of vegetable oil.
Handmade by OVM's Mennonite partners using heritage pork, these sausages combine jalapeño and cheddar for a delicious twist on classic jambalaya.
Shop Cheddar Jalapeño Sausages →
Give the Chicken Some Colour
Add the diced chicken thighs to the pot. Brown over medium-high heat for about 4–5 minutes, stirring occasionally.
The chicken doesn't need to be fully cooked yet. It will finish cooking with the rice. Remove it from the pot and set aside.
OVM's free-range chicken thighs are air chilled without added water, helping them brown beautifully. Their naturally richer texture also keeps them tender in dishes that simmer, like jambalaya.
Shop Boneless Chicken Thighs →Bring in the Vegetables
Reduce the heat to medium. Add the butter, diced red onion, celery and green peppers.
Cook for about 5 minutes, stirring regularly, until the vegetables begin to soften. Add the minced garlic and cook for another 30–60 seconds.
Stir in the homemade Creole seasoning and tomato paste. Cook for about a minute to release their aromas.
Everything Comes Together
Add the uncooked rice and stir for about a minute, coating it in the seasoned vegetable mixture.
Pour in the chicken broth and crushed tomatoes. Return the browned chicken and sausage to the pot, along with any juices.
Stir well, scraping up any flavourful browned bits from the bottom. Bring everything to a gentle simmer.
Simmer, Fluff & Serve
Cover and cook over low heat for approximately 20–25 minutes, or until the rice is tender and most of the liquid has been absorbed.
Check that the chicken has reached an internal temperature of 74°C (165°F). If the rice needs more time, add a small splash of hot broth and continue cooking.
Turn off the heat and let the jambalaya rest, covered, for 5–10 minutes. Fluff gently with a fork.
Fold in the reserved bacon and sliced green onions. Serve hot with extra green onions on top.
One Pot. Three Canadian Meats. A Whole Lot of Flavour.
Whether you're feeding the family or planning tomorrow's leftovers, this hearty jambalaya brings together simple ingredients and seriously good meat.
Great Recipes Start with Great Meat
Ready to try this recipe yourself? Start with the three Canadian meats that make it so delicious.
Heritage Pork Bacon
Locally cured, real wood-smoked bacon that builds incredible flavour.
Shop Bacon →Cheddar Jalapeño Sausages
Handmade heritage pork sausages with cheddar and jalapeño.
Shop Sausages →Boneless Chicken Thighs
Free-range, air-chilled chicken that's perfect for one-pot meals.
Shop Chicken →
