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Jambalaya
Jambalaya

Jambalaya

Preparation 20 minutes
Cooking time 50 minutes
Servings 6 to 8

Ingredients

  • 30 ml (2 tbsp) olive oil
  • 2 medium onions, thinly sliced
  • 250 ml (1 cup) celery, cut into 5 mm (1/4 in.) dice 
  • 250 ml (1 cup) red bell pepper, cut into 2 cm (3/4 in.) dice
  • 250 ml (1 cup) green bell pepper, cut into 2 cm (3/4 in.) dice
  • 350 g (2/3 lb) boneless, skinless chicken breasts, cut into 2 to 3 cm (1 in.) cubes
  • 500 ml (2 cups) old-fashioned ham, cut into 2 to 3 cm (1 in.) cubes
  • 3 or 4 garlic cloves, finely chopped
  • 5 ml (1 tsp) ground Mexican chili
  • 5 ml (1 tsp) smoked paprika 
  • 5 ml (1 tsp) dried thyme
  • 1 bay leaf
  • 3 cloves
  • 1 pinch of Cayenne pepper
  • Salt and freshly ground black pepper
  • 500 ml (2 cups) chicken broth
  • 1 can, 796 ml (3 1/4 cups), of diced tomatoes 
  • 375 ml (1 1/2 cups) long-grain rice
  • 125 ml (1/2 cup) chorizo, cut into 1 cm (3/8 in.) dice
  • 48 Pacific white shrimp (71/90 count), cooked, peeled, tails removed 

Preparation

  1. In a large Dutch oven, heat the oil over medium-high heat.
  2. Add the onion, celery and bell peppers.
  3. Cook for 3 to 4 minutes, stirring frequently.
  4. Add the chicken and cook for 3 to 4 minutes.
  5. Add the ham, garlic and spices.
  6. Cook for 1 minute, stirring continuously.
  7. Add the chicken broth and the tomatoes.
  8. Stir and reduce the heat to medium-low.
  9. Add the rice and stir.
  10. Cover and cook for 40 minutes without stirring. Gradually lower the heat as the rice absorbs the liquid.
  11. Add the chorizo and shrimp.
  12. Cover and cook for about 5 minutes, until the shrimp is reheated.
  13. Serve immediately.
Availability in stores