Copper Coil Jambalaya

by Chef Sebastien

This past October, Copper Coil owners, Scott and Kurt, along with Chef Sebastien embarked on a pilgrimage to New Orleans to take a deep dive into Cajun cooking. After sampling jambalaya up and down Bourbon Street, Chef Sebastien created this authentic recipe.


Copper Coil Jambalaya



- 1 lb chicken breast or thighs

- 1 Andouille sausage

- 1 yellow onion

- 2 – 3 garlic cloves

- 2 red peppers

- 1 green pepper

- 2 celery branches

- 1 cup regular rice cooked

- 1 large can of diced tomatoes

- Hot Sauce & Worcestershire Sauce to taste

- 1 L of chicken stock

- Cajun spice mix



  1. Saute sausage & chicken until cooked thoroughly

  2. Add spices 

  3. Add diced tomatoes, chicken stock, and hot sauce to pan 

  4. Add peppers and celery to pan 

  5. Simmer mixture until vegetables are tender

  6. Stir in cooked rice 

  7. Season to taste

  8. Can be garnished with grilled prawns and fresh herbs


Copper Coil's Chef Sebastien with owners Scott and Kurt on their pilgrimage for Cajun flavours in New Orleans. 


Copper Coil Still & Grill

37996 Cleveland Ave

Downtown Squamish, BC

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