Chicken & Shrimp Jambalaya

  • Prep Time 15 min
  • Total Time 45 min
  • Serves: 4

Ingredients

  • 11 oz 2 bone-in chicken thighs 327 g
  • 11 oz 2 chicken drumsticks 327 g
  • 4 tsp Cajun seasoning, divided 20 mL
  • 1 tbsp olive oil 15 mL
  • 1 pkg Trinity Mix 225 g
  • 2 sprigs fresh thyme
  • 1 cup Compliments Long Grain Rice 250 g
  • 2 cups reduced sodium chicken broth 500 mL
  • 4 oz Compliments Uncooked Pacific White Shrimp 125 g
  • 1/4 cup chopped fresh parsley 60 mL
  • Compliments Oh Mama Buffalo Wing Hot Sauce (optional)
  • lemon wedges (optional)

Directions

  • Step 1

    Preheat oven to 425°F (220°C). Season chicken thighs and drumsticks all over with 1 tsp (5 mL) Cajun seasoning. Arrange on a parchment-paper lined baking sheet and bake for 20 to 25 min. or until just cooked through. Remove skin before shredding meat from bone; discard bones.

  • Step 2

    Meanwhile, heat oil in Dutch oven or large saucepan set over medium heat. Add Trinity Mix, thyme and remaining Cajun seasoning and cook, stirring occasionally, for 3 to 5 min. or until vegetables soften.

  • Step 3

    Stir in rice and cook, stirring for 1 to 2 min. Stir in broth; bring to a boil and then reduce heat to low, cover and cook for 10 minutes. Stir in shrimp, shredded chicken and continue to cook for 5 min. or until rice absorbs liquid and shrimp turn pink. Remove from heat and let stand covered for 5 min.; remove and discard thyme.

  • Step 4

    Stir in parsley and serve with lemon and hot sauce, if using.

Tip

Once the rice is added, don’t stir it too often, as it will break up the long grains.

Watch the heat! Cooking it low and slow means all ingredients stay tender and flavourful.

Use a heavy-bottomed Dutch oven or saucepan to ensure even heat distribution.

This recipe is an excellent source of vitamin C.

Nutrition Facts

  • Nutrition Description Per serving (1/4 of the recipe)
  • Calories 500
  • Fat 15 g
  • Saturated Fat 3.5 g
  • Carbs 58 g
  • Sugar 3 g
  • Protein 32 g
  • Cholesterol 115 mg
  • Fibre 2 g
  • Sodium 990 mg