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Jalapeño Cheddar Croghan Bologna Jambalaya

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February 16th, 2020

We’ve been eyeing this recipe for a while! Jambalaya is most defiantly considered a comfort food and we couldn’t think of a better sausage recipe to highlight our spicy bologna. The Jalapeno Cheddar Croghan Bologna is prefect for this recipe because it already has the chunks of jalapeno incorporated into the sausage so it saves you a step and we love that!

Simple Cajun Spice Blend 1 serving:

    • 1 + ½ teaspoons salt
    • 1 teaspoon paprika
    • 1 teaspoon black pepper
    • 1 teaspoon dried oregano
    • ½ teaspoon garlic powder
    • ½ teaspoon onion powder
    • ½ teaspoon cayenne pepper (1 teaspoon for spicy/ ¼ teaspoon for mild)
    • ¼ teaspoon dried thyme

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  • 1 pound boneless/ skinless chicken breast, cut into bite sized pieces, salt and pepper
  • 1 pound Jalapeno Cheddar Croghan Bologna, peeled and cut into bite sized pieces
  • 1 pound raw shrimp, deveined and tail removed (pinch and twist off)
  • 4 tablespoons avocado oil, divided (or an oil of your preference)
  • 2 stalks of celery, chopped
  • 1 medium red onion, diced
  • 3 bell peppers, chopped (assortment of colors)
  • 4 cloves of garlic, minced
  • 3 cups chicken broth
  • 1-28 ounce can crushed tomatoes
  • 2 cups long-grain rice
  • Simple Cajun Spice Blend (see recipe)
  • 1 +1/4 cup okra
  • 2 bay leaves
  • Optional: green onion for garnish


  1. In a large pot with a lid, add two tablespoons of avocado oil.  Add in celery, bell pepper, onion, and garlic.  Sauté the veggies over medium-high heat until they begin to get tender.  This should take around 4-5 minutes depending on your cooktop.
  2. Sprinkle the chicken pieces with salt and pepper.  Add another 2 tablespoons of avocado oil to pot with vegetables. Fold in chicken and bologna pieces. Continue to sauté until the chicken is cooked and no longer pink.
  3. Add in the chicken broth, crushed tomatoes, rice, and. Simple Cajun Blend seasoning. Combine all ingredients and add 2 bay leaves whole.  Cover the pot with a lid and lower the heat to medium-low and let the jambalaya simmer until rice is fully cooked around 20-25 minutes or follow the directions for your particular rice. Keep stirring the jambalaya throughout this process to make sure the ingredients don’t stick and burn to the bottom of the pot.
  4. Stir in the shrimp and okra.  Cover the pot again and wait for shrimp to fully cook.  Once finished remove the two bay leaves and taste for seasonings.  You may need to add more salt, pepper, or cayenne pepper (heat) to adjust to your liking.
  5. Your jambalaya is finished. You can plate and garnish with chopped pieces of the green onion.  Enjoy!

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The Croghan Meat Market, Inc. is a specialty meat processing plant and retail store located in Croghan, New York. The plant operates to create traditional, quality meats for conscious consumers who take pride in their meats and eats. Under daily federal processing supervision and guidelines issued by USDA regarding product production and safety, the plant is owned and operated by generational meat cutters and owners who are always crafting the finest product for consumers. Our retail store operates out of the same building on Main Street in Croghan and is the same location that has produced world famous Croghan Bologna and Croghan Smoked Breakfast Sausage since 1888.

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