Jambalaya

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When the days get colder, there’s nothing better than the spicy flavors of a classic Jambalaya to warm you right up. Chef Andre’s Jambalaya is full of fresh seasonal produce like yellow onion and red pepper. Don’t forget jumbo shrimp from Henry's to make this a fall dish the whole family will love. Usher in the fall season with flavor!
Prep time: 20 minutes, Cook time: 20 minutes, Serves 6 to 8 guests

1 1/2 pounds fresh spicy sausage, cut into 1/2-inch pieces
1 1/2 pounds organic boneless chicken breast, cut into 1/2-inches pieces
2 Tbsp. fresh garlic
1 c. small dice yellow onion
1 c. small dice celery
1 c. small dice organic red pepper
2 c. rough chopped fresh, organic tomatoes
10 pieces shrimp
1 quart organic chicken broth
1 tsp. fresh thyme leaves
1 Tbsp. fresh parsley leaves
1 Tbsp. Cajun-Blackening Spice Mix

Procedure:
Cook sausage and chicken pieces in a pot over medium high heat until all sides are golden brown. Add the garlic, onion, celery, red pepper and tomatoes; stir and cook for 3 minutes. Add the shrimp, chicken broth, thyme, parsley and blackening spice; reduce heat to low and cook for 20 minutes. Serve over a bed of white or brown rice.


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