Grande' Whole Grains Jambalaya

We are rounding the corner in week three of the four-week ‘Healthy New Year’ promotion that Virtual Potluck  has been challenged with by California Olive Ranch and Bob’s Red Mill, our terrific sponsors!

BRM & COR…Notice half of the bottle missing? Yum!

Each week, we are cooking up fresh and healthy recipes to share with our readers using a whole grain from Bob’s Red Mill with the delicious olive oil from California Olive Ranch, followed by a giveaway of both products!

Last week the big winner was Cat, who by commenting on all of the Virtual Potluck blogs, is being sent four, yes I said four giveaways! That is eight wonderful products!

This week, I worked with Grande’ Whole Grains from Bob’s Red Mill, along with Miller’s Blend Extra Virgin Olive Oil from California Olive Ranch.  If you missed what happened to me last week, you can read about it here, and see what was cookin’ week one here!

Cooked and rinsed Grande' Grains

Our challenge this time was a main dish, and since Mardi Gras Season has just kicked off here in the South, and I miss my old stomping grounds, I felt like making Grande’ Grains Jambalaya! There is often an argument over Cajun versus Creole, and my friend Stacey from Southern Bite shared this link from Tabasco, written by Tom Fitzmorris of New Orleans. I’m an old fan of  Tom’s and Tabasco; I think it sums things up nicely, so I wanted to share it with you.

I pan toasted the entire bag of grains, as I knew I would use them in other dishes during the week if not all in the Jambalaya. I then boiled the Grand Grains for 45 minutes in low fat, low sodium chicken broth. I sauteed all other ingredients (andouille separately) in my Millers Blend Olive oil, and set all aside using a Dutch oven. I rinsed the Grande’ Grains quickly in hot water, put them in the Dutch oven, tossed all of the ingredients together, and let sit for 15 minutes with the lid on the pot for the flavors to marry; reheated and served. Easy and delicious!

Dinner is served!

I was not sure how the dish would go over, as all of the grains have different textures. Some are nutty, some chewy, but my husband and son loved the dish, and actually wanted seconds! My husband liked it better than my regular jambalaya as he said it was not as heavy, which I found was true. This dish was packed with whole grain goodness, and proves food can be tasty and healthy! Laissez le bons temps rouler!


  • 1/2 cup Miller’s Blend olive oil
  • 3 cups chopped onions
  • 1 cup chopped bell pepper
  • 3 teaspoons salt
  • 1 1/4 teaspoons cayenne
  • 1 pound andouille,chorizo, or other smoked sausage cut crosswise into 1/4 inch slices
  • 1 1/2 pounds boneless white chicken meat, cut into 1 inch pieces
  • 3 bay leaves
  • 3/4 bag of Grande’ Grains
  • 6 cups low fat, low sodium chicken broth
  • 1 cup chopped green onions


Heat the oil in a large cast-iron Dutch oven over medium heat. Add the onions, bell peppers, 2 teaspoons of the salt and 1 teaspoon of the cayenne. Stirring often, brown the vegetables for about 20 minutes, or until they are caramelized and dark brown in color. Scrape the bottom and sides of the pot to loosen any browned particles. Add the sausage and cook, stirring often for 10 to 15 minutes, scraping the bottom and sides of the pot to loosen any browned particles. Season the chicken with the remaining 1 teaspoon salt and remaining 1/4 teaspoon cayenne. Add the chicken and the bay leaves to the pot. Brown the chicken for 8 to 10 minutes, scrapping the bottom of the pot to loosen any browned particles. In a separate stock pot on medium heat, add the Grand’ Grains and stir for 2 to 3 minutes to toast it evenly. Add the chicken broth, stir to combine, and cover. Cook over medium heat for 45 minutes, then remove grains and rinse under hot water for less than 15 seconds. Add grains to Dutch oven, remove the pot from the heat and let stand, covered for 15 minutes. Remove the bay leaves. Stir in the green onions, reheat if needed and serve.


  • I added 1/2 can San Marzano tomatoes I crushed by hand.
  • This dish is even better the next day!
  • Have a shaker of Tabasco on hand to add a sprinkle to the jambalaya when serving!
Better the next day!


Want to enter to win great products? Then you must visit either Bob’s Red Mill or California Olive Ranch on Facebook to retrieve this weeks Virtual Potluck code word! Each week will be different as we giveaway new and good for you products!

Next, come back here to to 30AEATS and use that code word in a sentence! That’s it, and you are entered!

If you want to visit the twelve other bloggers in Virtual Potluck for twelve more chances to win, go to our host blog by clicking  here now! By following all twelve each week, you increase your chances of winning (just look at Cat!) and get great recipes!

For even More entries, Follow 30A EATSBobs Red MillCalifornia Olive Ranch and Virtual Potluck on Twitter!Tweet a link to the contest by using the hashtag #virtualpotluck! Make sure you come back here to and leave a comment to let me know you tweeted!

A gift for you! California Olive Ranch is offering you a 10% discount by entering ‘BLOGFRIENDS’ upon check-out online!

This contest will end on Sunday, January 22nd at midnight, and is open to US residents only. The winner will selected by Good Luck!

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29 thoughts on “Grande’ Grains Jambalaya

  1. Dill weed is more common than dill seed when it comes to cooking, likely because
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  2. Looks absolutely delicious. It seems like very healthy recipe as it is cooked in olive oil.

  3. Yum I love jambalaya but hate white rice. Now i can make it again with whole grains and some Arbosana blend oil

  4. Arbosana is the word! I confused many by my screw up last week leaving the grain behind when I went out of town, therefore making the Quinoa Tabouleh! All good! Just leave comments to enter! :)

  5. Stupid me I just realized that you have grande grains and Miller’s blend in the post -_- need more sleep I guess! regardless maybe the arbosana goes well with the ‘nuttiness’ of some of the grains? ahhh the embarrassment of non deleteable comments… I don’t feel so special now :[

    anyhoo I follow all 4 of you guys and tweeted!!/picatasi/status/161021940528717824

  6. Wow thanks for the shout-out! I feel so special. :)
    I really want to eat that Jambalaya now so the Arbosana olive oil and quinoa would be welcomed additions to the household :)

  7. Love it, Susan! The shout out to multi-winner Cat was awesome too! More people should take Cat’s approach– she won 4 times because she’s getting around to all of the VP blogs to enter– Yay Cat!

  8. Your use of the Grande Grains looks great. I am actually making something similar tonight with quinoa and some chicken sausage. What’s great about a dish like this is one can clean out their fridge of things that are on the verge of spoiling, put it together and voila and excellent dish. Miller’s blend or Arbosana Olive Oil, does it matter, I’d sure be in on a dish like this!

  9. I can’t find the code word, but once again you’ve knocked it out of the park! Whole grains and Arbosana oil bring this family favorite into the modern day. Can’t wait to try it!!

  10. Thanks for the comments! And…Linda, I often add gulf shrimp! You are correct that it is best to add at the last minute. Many add too early and the shrimp become tough by being overcooked! Appreciate you sharing the tip! :)

  11. This Jambalaya looks delicious. I bet using Arbosana olive oil would add just the right touch to this dish.

  12. I like jambalaya, but was disappointed the last time I made it by adding chicken and chorizo to a prepackaged rice dish with Cajun spices. This version, with chorizo or andouille and chicken and olive oil–I’d like to try Arbosana–sounds like it has a much better texture. I wonder if you could add some shrimp at the last minute.

  13. I absolutely love Jambalaya and with whole grains, it’s even better. I’d be more than happy trying this with the Arbosana olive oil.

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