Recipes

Jambalaya

This Jambalaya recipe features Tastic Rice infused with a blend of Louisiana, African, Spanish, and French influences,complemented by hearty sausage, seafood, and robust spices.

Ingredients

YIELD: 10 Portions

45 ml Olive oil, divided
300 g Boneless skinless chicken breasts, cut into bite-sized pieces
400 g Andouille sausage, thinly sliced into rounds (Chorizo can also be used)
240 g Bell peppers, cored and diced (I used a yellow, red and green bell pepper) 100 g Celery, diced
1 Jalapeño pepper, seeded and finely chopped
1 White onion, diced
4 Cloves garlic, peeled and minced 410 g All Gold Tomato Puree
1 L Hot water (With the Benny to make your stock)
2 sachets Benny Chicken Stock
300 g Tastic Rice
30 g Cajun seasoning or Creole seasoning 5 g Dried thyme, crushed
2 g Cayenne pepper
1 Bay leaf
500 g Raw large shrimp, peeled and deveined
1 cup Thinly-sliced okraKosher salt and freshly-cracked black pepper

Optional:

Chopped fresh parsley, thinly-sliced green onions, hot sauce

Note:

To make this recipe vegetarian friendly omit the sausage, shrimp and chicken and replace with KOO Chickpeas, plant based sausageand edamame beans.

Method

Heat 1 tablespoon oil in a stock pot (or a very large, deep sauté pan) over medium-high heat. Add the chicken and sausage and sauté for 5-7 minutes, stirring occasionally, until the chicken is cooked through and the sausage is lightly browned. Transfer to a clean plate and set aside.
Add the remaining 2 tablespoons oil to the stock pot. Add bell peppers, celery, jalapeño, onion
Add the All Gold Tomato Puree, Benny chicken Stock, Tastic rRce, Cajun seasoning, thyme, cayenne, bay leaf,and stir to combine. Continue cooking until the mixture reaches a simmer. Then reduce heat to medium-low, coverand simmer for about 25-30 minutes, or until the rice is nearly cooked through, stirring every 5 minutes or so alongthe way so that the rice does not burn.
Add the shrimp, okra, and stir to combine. Continue to simmer, stirring occasionally, until the shrimp are cookedthrough and pink. Stir in the chicken and sausage, and remove and discard the bay leaf.
Taste season the jambalaya with salt, pepper, and additional Cajun seasoning if needed
Serve warm with your desired garnishes.

Chef’s notes:

To aid in portion control, each portion with appropriate amount of protein can be portioned out ahead of time to prevent your tiebacks from not aligning.