Chicken & poultry , Fishes & seafood , Main dishes , Rice & grains , Sausages

Jambalaya with chicken, sausage and shrimp

Name: Jambalaya with chicken, sausage and shrimp
Prep time: 45 min
Cook time: 40 min
Total time: 1 h 25 min
Yield: 6 to 8
Cuisine: Québécoise
Ingredients: 1 yellow onion, finely chopped; 3 garlic cloves, finely chopped; 2 celery stalks, sliced; Olive oil; 1 green bell pepper, diced; 1 red bell pepper, diced; 300 g chicken breasts, diced; 1 teaspoon smoked paprika; 1 teaspoon dried oregano; 3 semi-frozen Italian sausages, sliced; 1 1/2 cups chicken broth; 1/2 cup light Pilsner beer; 796 ml diced tomatoes with Italian spices; 1 1/4 cups long grain white rice; 1 teaspoon dried thyme; 1 teaspoon onion powder; 250 g frozen okra, sliced; 340 g shrimp sizes 31-40 peeled without the tail; Fresh parsley, to serve; Salt and pepper from the mill

Preparation 45 min
Cooking 40 min
Servings 6 to 8
Freezing Absolutely

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Ingredients
Preparation
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The jambalaya is a dish from Louisiana with Spanish, French and African inspirations. It usually contains smoked andouille sausages, but since they are not easily found, I added Italian sausages. With shrimps, chicken and a ton of vegetables, the whole family will enjoy it !!!

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Ingredients

1 yellow onion, finely chopped
3 garlic cloves, finely chopped
2 celery stalks, sliced
Olive oil
1 green bell pepper, diced
1 red bell pepper, diced
300 g chicken breasts, diced
1 teaspoon smoked paprika
1 teaspoon dried oregano
3 semi-frozen Italian sausages, sliced
1 1/2 cups chicken broth
1/2 cup light Pilsner beer
796 ml diced tomatoes with Italian spices
1 1/4 cups long grain white rice
1 teaspoon dried thyme
1 teaspoon onion powder
250 g frozen okra, sliced
340 g shrimp sizes 31-40 peeled without the tail
Fresh parsley, to serve
Salt and pepper from the mill

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Preparation

In a large Dutch oven dish heated over medium heat, add the onion, garlic and celery then drizzle a good drizzle of olive oil. Cook for 5 minutes while stirring.
Add the bell peppers and cook for 2 to 3 minutes, stirring. Season with salt and pepper.
Increase over medium-high heat, add chicken and cook for 4 to 5 minutes.
Add the sausages, smoked paprika and oregano and cook for 2 minutes, stirring.
With the exception of the shrimp, add the rest of the ingredients and mix. Bring to a boil, reduce to low heat and cover. Simmer for about 20 minutes or until the water is absorbed and the rice is cooked. Season with salt and pepper to taste.
Remove the lid, add the shrimps and mix. Cook for 3 to 4 minutes, stirring or until the shrimps are cooked.
Remove from heat, cover and let stand for 5 minutes. Serve with fresh parsley!

Our sommeliers suggest

El Esteco Don David Reserve Syrah Vallée Calchaqui 2023

Calchaquí Valleys, Argentina

El Esteco Don David Reserve Syrah is an aromatic, soft red from Argentina, with the pepper and dark fruit that syrah often brings, and that is right at home with the spices in the jambalaya, the sausage and the smoked paprika. Being soft, it does not fight back when the heat builds, and the shrimp do not get lost. A weeknight supper that tastes like Louisiana. See the product

Pale Ale au Poivre, 5%

Les Trois Mousquetaires

A spicy dish takes a spicy beer. This pepper pale ale brings orange blossom, toasted grain and a pepper that works with the Cajun seasoning in the jambalaya. The light caramel in the malt rounds out the smoked sausage and leaves the shrimp alone. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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