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
Brown sausage in 15 mL (1 tbsp) olive oil.
Add remaining olive oil, green pepper, onion, celery and garlic. Sauté until slightly softened, about three minutes.
Add tomato paste, canned tomatoes, chicken stock, Joyful Lynne's Sweet & Spicy Gourmet Seasoning and rice, Stir to combine.
Bring to a boil, and then reduce to low and simmer covered, until the rice is puffed and cooked, about 20 minutes.
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.
Garnish with green onion and season to taste with Joyful Lynne's Sweet & Spicy Gourmet Seasoning.