Jambalaya

Yield: 8-10 Servings

1 Large Red Bell Pepper

1 Large Sweet Onion

2 Large Carrots

3 Stalks Celery

3 Plum Tomatoes

2 Large Cloves Garlic

2 Tablespoons Corn or Canola Oil

8 Boneless, Skinless Chicken Thighs

1 Lb. Smoked Sausage or Chorizo

1/2 Lb. Shrimp (Optional)

3 Cups Basmati Rice

4 Cups Chicken Stock

2 Tablespoons City of New Orleans Seasoning

2 Teaspoon French Curry

1 Teaspoon French Grey Sea Salt

2 Cups Corn (optional)

4 Sliced Scallions for Garnish (optional)

Jambalaya is one of our signature dishes at MorningStar Kitchen – and one of our all-time favorites! While most people think of it strictly as a regional dish, we think that with its garden fresh vegetables, it fits perfectly into our Farmhouse Fusion lifestyle. We’ve added our own twist here by using our unique City of New Orleans Seasoning Blend along with some of our French Curry, which work together to elevate the flavors of the dish, while at the same time maintaining its integrity.

Prepare vegetables: dice red pepper, onion, carrots, and celery. Peel, seed, and dice tomatoes; mince garlic.

Heat oil in large sauté pan placed over medium heat. Add prepared vegetables and sauté for 8-10 minutes until onions and celery become transparent. Remove from pan.

Slice sausage into ½” slices. (We actually cut the sausage in 1” cubes, which makes it easier to eat) Cut chicken thighs into 1½“ cubes. Add meats to pan and cook for 6-8 minutes. Add rice to the mixture and continue to cook, stirring frequently, for 5-7 minutes until rice is lightly browned.

Add stock, seasoning blends, and corn (if using) to the pan. Cover, and simmer for 25-30 minutes until rice is cooked through. If necessary, add a little water as the rice is cooking to ensure that it remains moist.

Garnish and serve with cornbread or a crusty artisanal bread on the side.

MorningStar Kitchen Seasonings Featured in this Recipe

Click on images below to learn more about seasonings in this recipe