At Cadence Kitchen, we are a community of foodies. For us, it’s not just about keeping up on the newest trends, the most in-demand restaurants, and the best chefs but also about our shared love of the deep comforts only experienced with a plate of food. This kind of nostalgic warmth is fueled by sense memories ignited by tastes, textures, and smells.

As a chef, I’m constantly thinking about how well-executed dishes can not only be delicious but also have the potential to transport the eater to a certain place or even a time in their life. There’s perhaps no better kind of dish to do this with than comfort food, which warms the soul as much as the stomach! 

Our Chicken and Sausage Jambalaya is unadulterated comfort food that finds inspiration from the big, rich, and deep flavors of the American South and Creole cuisine. Since I’ve been working on it in the test kitchen, this hearty dish of andouille sausage, chicken, fresh spices, poblano peppers, and spices, has been a consistent pleaser. 

Thanks to our nitro flash-freezing technology, the diversity of flavors and textures truly come alive when heated up in just 15 minutes. Close your eyes and you’ll think you’re eating at a cozy, hole-in-the-wall in the French Quarter! All the joyful celebration of Big Easy eating from the comforts of home.

And who said that you can’t have huge flavor at the expense of a healthy meal? Our jambalaya contains antibiotic-free meat, no artificial colors or flavors, and each serving is only 200 calories. Thirsty? I recommend a big-bodied Zinfandel or a well-balanced amber ale. 

My favorite hack for this dish is a simple one that keeps things in the Creole spirit. Simply add some beautiful, fresh shrimp to the skillet once the frozen mixture has fully heated up and you’ll have an even heartier dish that won’t disappoint! 

Have you tried our jambalaya? Do you have another hack that’s worked well for you? We’d love to hear from you, so please comment below, or reach out via social! 

Jason Triail is the Vice President of Culinary and Innovations, and the master of all things tasty in our Southern California kitchen. With more than 33 years of experience, he draws on a diverse culinary background to continue improving and reinventing Cadence Kitchen dishes. 

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