This Jambalaya Recipe is packed full of veggies and spicy jalapeño cheddar grass-fed beef sausage. An easy weeknight meal that you can make in one-pot for a fast cleanup.
Dice vegetables. Heat large stockpot over medium heat with 1-2 Tbsp of avocado oil, tallow, butter, or refined coconut oil in the bottom.
Add onion and garlic to stockpot and cook until translucent and fragrant. Add vegetables & jalapeño to stockpot and stir frequently until sautéed and tender.
Meanwhile, cut sausage into thin circle slices. Add to stockpot. Add optional cajun seasoning.
If using rice, add chicken bone broth to stockpot. Bring to boil, add rice. Stir occasionally to prevent rice from sticking to the bottom of the pan until the liquid is absorbed and rice is tender.
Lastly, chop the kale. Add it to the stockpot just a few minutes before pulling off the heat. Cook just enough for the kale to turn a bright green color so as to preserve the nutrients.