I watched The Frog Princess and was inspired.

Jambalaya Bake (serves 6)
Inspired by a recipe found here.

I recently saw The Frog Princess for the first time. What a great movie! I wasn’t sure it could contend with the classics, but Disney really did a great job with the movie. It’s modern, but timeless and I just really loved it (probably more than Natalie.) Anyway, I wanted to make jambalaya. This is a gluten and dairy free version, and I altered the recipe to include chicken instead of bison and omitted some things I just didn’t have on hand. It’s a nice warm meal that would have been paired nicely with a nice fresh, crispy baguette if it wasn’t for Bryan and his pesky aversion to bread… 🙂


    • 1 tbsp coconut oil
    • 1 lb chicken breast
    • 1 yellow onion, diced
    • 1/2 tsp minced garlic
    • 28 oz can of diced tomatoes with juice
    • 1/4 cup tomato paste
    • 1 large green pepper, diced
    • 3 stalks celery, diced
    • 3/4 cup brown or par-boiled rice
    • 1 tbsp fresh parsley
    • 1 tsp paprika
    • 1 tsp braggs soy sauce
    • 3/4 cup water
    • 1/2 tsp chili powder
    • 1/2 tsp salt
    • 1/4 tsp pepper

Preheat oven to 400F. In a large frying pan, combine coconut oil, chicken, onion, and garlic. Cook on medium heat until meat is no longer pink. Combine all remaining ingredients in a 2.3L casserole dish. Add chicken and mix. Cover and cook for 75-80 minutes, or until rice is cooked and water is absorbed.


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