Wild Jambalaya

    1/2 pkg (7.5 oz) Gold’n Plump® Extra Tender™ Boneless Skinless
    Split Chicken Breasts, cubed
    1 tbsp Creole seasoning, divided
    16 small precooked shrimp
    3 links (11 oz) Gold’n Plump® Hot Italian Chicken Sausage
    1/4 cup chopped onion
    1/4 cup chopped green pepper
    1/4 cup chopped celery
    2 tbsp olive oil
    2 tbsp minced garlic
    1/2 cup chopped tomatoes
    1 tsp Worcestershire sauce
    1 tsp Famous Dave’s® Wilbur’s Revenge Hot Sauce
    3 cups cooked wild rice
    1/2 cup chicken broth
    salt and pepper to taste

In small bowl, combine chicken and ½ tbsp Creole seasoning;
work in seasoning well. In separate bowl, combine shrimp and
remaining Creole seasoning. In large skillet, brown sausage;
remove from heat, slice, and set aside. In same skillet, saute onion,
green pepper, and celery in oil. Stir in garlic, tomatoes, and sauces.
Stir in chicken; cook 5 minutes. Stir in shrimp; cook 2 minutes. Add
wild rice and broth; heat through until broth is absorbed. Salt and
pepper to taste.

6-8 servings.

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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