Jazzy Jambalaya

Jazzy Jambalaya (2)

Cue up the jazz music and get kids cooking with this recipe from Raddish Kids!

Jazzy Jambalaya (1)

There’s lots of chopping prep work for this recipe, which is great practice for budding chefs. Tailor the knife skills to your child’s age; Travis helps me hold the knife hilt while I guide the motion. Older kids can try chopping by themselves!


  • 2 tablespoons olive oil
  • 3 Field Roast Italian sausage links, sliced
  • 1 small onion, peeled and chopped
  • 1 green bell pepper, chopped
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • 1 and 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 and 1/2 cups long-grain white rice
  • 1 (15-ounce) can diced tomatoes
  • 3 cups vegetable broth
  • 1 (15-ounce) can kidney beans, drained and rinsed
  1. Heat the olive oil in a large pot over medium-high heat. Add the sausage and cook for about 5 minutes, until browned.
  2. Add the onion, bell pepper, celery, garlic, salt, and black pepper. Continue to cook for an additional 5 minutes, until the vegetables are soft.
  3. Add the paprika, oregano, thyme, rice, tomatoes, broth, and kidney beans. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.

Jazzy Jambalaya (3)

We finished the fun with information on the recipe card, including elements of New Orleans’ culture and a jazz instrument matching game.

2 thoughts on “Jazzy Jambalaya

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