Tummies In Love: Good and Cheap Spicy Summer Jambalaya Posted on 17 Jun 00:00

Spicy Summer Jambalaya

Allow us to introduce ourselves - we are a young couple in Indianapolis, recently engaged, and very much into eating delicious, locally sourced food. It’s tough juggling a hectic schedule, finding work/life balance, AND managing time to eat well and taking care of ourselves. To achieve our maximum levels of working hard and playing hard, we block off one afternoon to cook several meals to last us for the week. These meals are our lunches at work and dinners on those late and/or lazy nights. So far, we have saved tremendous amounts of dough, and precious time, while still eating like Midwestern royalty.  

A recipe is perfect when it’s delicious, rich, and filling, while not being overly complicated to assemble. One of our best examples of this is our go-to jambalaya recipe, adapted from the Good and Cheap Cookbook by Leanne Brown. 

COST: This meal is the real deal: it’s only $0.65 per serving when using non-organic produce and without meat. Add your favorite Tyner Pond protein and grab some organic produce from one of Indianapolis’ multiple farmers’ markets, and the cost per serving is still only about $2.00. That’s certainly a worthy investment for your health and well-being! Good luck finding something this good at a restaurant for the price of a cup of coffee. When cooled down, portion out your leftovers for the rest of the week. Sleep tight at night without the worry and stress of what tomorrow’s lunch will be.
VARIATIONS: Just like a skilled yogi, this recipe is super flexible. Instead of using Italian sausage, try Tyner Pond chorizo, ground pork, or ground chicken. Rice can be substituted with quinoa. Quinoa requires less broth – cut down the broth to two total cups, and cook for less time. Check it often to make sure it is cooked to your desired texture. Any great recipe is the collective sum of its parts – we always recommend buying local, organic produce whenever possible. 
NOTE: this is spicy. We love spicy food, and it’s scientifically proven that spicy food makes you feel fuller faster and for longer. We save on spices by buying in bulk at Good Earth, located in Broad Ripple. There’s no reason to fear buying a lot of spices at once, as they have outstanding shelf lives. In case your palate tends to point its thumbs down at spicy food, halving or omitting the jalapeño will result in a milder end product. Using less cayenne powder, or replacing it with cumin, will also reduce spiciness.  

Good and Cheap Spicy Summer Jambalaya 
Serves 6
Tyner Pond Farm Mild Italian Sausage Links
2 TBSP grapeseed oil (med-high heat oil, better than olive oil which should never be heated), grass-fed butter, or ghee  
1 medium-size onion, chopped  
1 green bell pepper, chopped  
3 stalks celery, chopped  
3 cloves garlic, chopped  
1 jalapeno pepper   
4 Roma tomatoes, 2 large tomatoes, or 1 clamshell cherry tomatoes 
2 bay leaves  
1 tsp paprika   
1 tsp garlic powder  
1 tsp cayenne  
½ tsp dried thyme  
½ tsp dried oregano  
1 tsp soy sauce, tamari, or Worcestershire sauce  
¾ cup long grain brown or white rice  
4 cups low sodium vegetable or chicken broth  
Salt and pepper to taste  
Fermenti Artisan Curtido to garnish (optional)


1. Cook the sausage in boiling water in a covered cast iron skillet for five minutes, flip and cook for another five minutes. Remove water and sear on each side for 60 seconds. Remove, check for doneness, and cut links into 1/2'’ coins.

2. Heat oil in a large pan over medium-high heat. Add chopped onion, bell pepper and celery.    

We lined these three ingredients on one side of the cutting board so we could easily slide them off into the pan. Cook for about five minutes until they are translucent, not browned.

3. Add garlic, jalapeño, tomatoes, bay leaves, paprika, garlic powder, cayenne, thyme, oregano, sauce.  

4. Lower heat to medium and cover the pan. Cook for 25-30 min, then check for doneness. Add sausage to pan. Add salt and pepper to taste. Eat as it, top with curtido, a fried Tyner Pond egg, or wrap in a burrito! ENJOY!!!

Meet Colleen & Drew 

Colleen Rocap is a local-food enthusiast with a desire for positively impacting the state of health in Indianapolis. She credits the discovery of Tyner Pond's products as a major factor in her switching back to eating meat after being vegan for many years. She is currently piloting a youth food-education program, MicroGreens Project -Indy, and has worked on the Indiana-based food documentary Food First. She proudly supports the local economy with her whole-hearted addiction to tattoos. 

Drew Kincius is a dazzling enigma of energy. As the manager for The Bureau, a co-working space in Fletcher Place, he puts his heart and soul into facilitating the success of numerous entrepreneurs and small businesses in Indianapolis. He also acts as drummer and manager for Royalty, a Prince tribute band, and Wolf and The Wereboys, an Americana-folk act. Part man, part garbage disposal, he loves eating clean, locally sourced food to help fuel his many endeavors.