Chicken & Shrimp Jambalaya
Prep Time
Serves
Cooking Mode
11 oz 2 bone-in chicken thighs
11 oz 2 chicken drumsticks
4 tsp Cajun seasoning, divided
1 tbsp olive oil
1 pkg Trinity Mix
2 sprigs fresh thyme
1 cup Compliments Long Grain Rice
2 cups reduced sodium chicken broth
4 oz Compliments Uncooked Pacific White Shrimp
¼ cup chopped fresh parsley
Compliments Oh Mama Buffalo Wing Hot Sauce (optional)
lemon wedges (optional)
11 oz 2 bone-in chicken thighs
11 oz 2 chicken drumsticks
4 tsp Cajun seasoning, divided
1 tbsp olive oil
1 pkg Trinity Mix
2 sprigs fresh thyme
1 cup Compliments Long Grain Rice
2 cups reduced sodium chicken broth
4 oz Compliments Uncooked Pacific White Shrimp
¼ cup chopped fresh parsley
Compliments Oh Mama Buffalo Wing Hot Sauce (optional)
lemon wedges (optional)
Directions
1Preheat 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.
2Meanwhile, 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.
3Stir 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.
4Stir in parsley and serve with lemon and hot sauce, if using.
Tips
1
Once the rice is added, don’t stir it too often, as it will break up the long grains.
2
Watch the heat! Cooking it low and slow means all ingredients stay tender and flavourful.
3
Use a heavy-bottomed Dutch oven or saucepan to ensure even heat distribution.
4
This recipe is an excellent source of vitamin C.
Disclaimer
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Personal Note
Personal Note
