We love Jambalaya.  It is a great mix of the foods we are supposed to eat.  It has lots of vegetables, bone broth for calcium, cayenne – which is very healing and great for circulation, and our version has lots of fat.  If you like more heat, add more cayenne.  If you like fresh hot peppers, add hot peppers in place of the sweet ones, or in addition to them.  We like kielbasa sausage best, but it has turned out great with a wide variety of kinds we have tried.


Serves 6-8


  • 2 tablespoons lard, tallow or coconut oil
  • 2 cups chicken, cut into bite-size pieces
  • 8 ounces Polish (or other) sausage (preferably without nitrates or sulphites), diced
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1/2 cup diced celery
  • 2 tablespoons chopped garlic
  • 1/8 – 1/4 teaspoon cayenne pepper (or more or less depending upon desired heat)
  • 3-4 cups chicken stock
  • 3 bay leaves
  • 1 tablespoon soy sauce
  • ½ teaspoon fish sauce (opt)
  • 1 can seasoned tomatoes (or ½ cup NT catsup)
  • salt and ground black pepper to taste
  • 1/4 cup pork fat or bacon grease


Sauté chicken and kielbasa in fat or oil until lightly browned, about 5 minutes. Stir in onion, bell pepper, celery and garlic. Cook 5 minutes, or until onion is tender and translucent.  Place in a crock pot or large pot.  Add all remaining ingredients including the ¼ cups of fat. Cook in crock pot on low for 4 -5 hours or simmer in pot for 1 hour.



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