Mixed Grain Chicken and Shrimp Jambalaya

Mixed Grain Chicken and Shrimp Jambalaya

 Jambalaya is a dish that came to America in the Southern states when Spanish settlers wanted to recreate their beloved paella, a spicy one-skillet rice dish. It has been a favorite in Louisiana for hundreds of years, and it's simple to make! Here we're using some heartier whole grains to make it. The grain adds a really amazing texture and nutty flavor to this already complex tasting dish.  Don't be fooled. In spite of the complexity of the flavors, it really is a simple dish to make.

Mixed Grain Chicken and Shrimp Jambalaya

skinless boneless chicken thighs cut into ½ inch pieces |1 pound                 
andouille sausage, cooked and thinly sliced |8 oz
garlic infused avocado oil |3 Tbsp.
white onion|2 cup
diced celery |1 cup
chopped bell peppers |2 cups
cloves minced garlic |8
paprika |2 tsp.
black pepper |1 tsp.
oregano |1 tsp
red pepper |½ tsp
Organic Grains Whole Grain Rye |1 cup
Organic Grains Red Wheat, White Wheat, or Barley |½ cup
chicken stock |2 ½ cup
diced tomatoes, undrained |1 can, 15 oz
medium shrimp, peeled and deveined|12 oz
sliced green onion |½ cup

 

Directions: Heat a Dutch oven over medium-high heat. Coat the pan with the avocado oil. Add the chicken and sausage. Cook through. Remove from the pan. Add the onion, celery, peppers, and garlic. Saute and brown the vegetables.  Stir in the spices, grain, chicken stock, and tomatoes. Return the chicken and sausage to the pan. Bring to a boil and then reduce heat to low. Cover and simmer 40 minutes. The last 5 minutes of cooking add the shrimp. Sprinkle with green onions.


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