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 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, sauté 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 servingsNutrition Facts
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Recipe compliments of the Minnesota Cultivated Wild Rice Council