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Updated: Feb 17

Jambalaya is a dish many people think is difficult to make. But, it really is not! It’s a one-pot meal great for busy nights. Packed with shredded chicken, sausage, plump shrimp, rice, and flavoured with Joyful Lynne's Sweet & Spicy Gourmet seasoning. This spicy, smoky, dish is filling and absolutely delicious!


30 mL (2 tbsp) olive oil, divided

3 links chicken or pork sausage, sliced

300 mL (1¼ cups) diced green pepper

300 mL (1¼ cups) diced celery

300 mL (1¼ cups) diced onion

2 large cloves garlic, minced

15 mL (1 tbsp) tomato paste

14 oz can canned tomatoes

425 mL (1¾) cup chicken stock

250 mL (1 cup) quick-cooking brown rice or white rice

250 g (½ lb) peeled and deveined shrimp

375 mL (1½) cups shredded chicken

15 mL (1 tbsp) Joyful Lynne's Gourmet Sweet & Spicy Seasoning

1 Green onion for garnish


  1. Brown sausage in 15 mL (1 tbsp) olive oil.

  2. Add remaining olive oil, green pepper, onion, celery and garlic. Sauté until slightly softened, about three minutes.

  3. Add tomato paste, canned tomatoes, chicken stock, Joyful Lynne's Sweet & Spicy Gourmet Seasoning and rice, Stir to combine.

  4. Bring to a boil, and then reduce to low and simmer covered, until the rice is puffed and cooked, about 20 minutes.

  5. Just before the rice is fully cooked (approx 15 minutes), add in the shrimp and shredded chicken. Cook at least 4-5 minutes until pink.

  6. Garnish with green onion and season to taste with Joyful Lynne's Sweet & Spicy Gourmet Seasoning.

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