EAT- RECIPE
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
INGREDIENTS
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- 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
Method:
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Saute sausage & chicken until cooked thoroughly
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Add spices
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Add diced tomatoes, chicken stock, and hot sauce to pan
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Add peppers and celery to pan
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Simmer mixture until vegetables are tender
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Stir in cooked rice
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Season to taste
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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.
GET THERE
Copper Coil Still & Grill
37996 Cleveland Ave
Downtown Squamish, BC
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