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Easy, tasty, one pot recipe for Jambalaya prepared with rice, chicken, shrimp and sausages.

Ready in: 40 minutes

Serves: 6

Complexity: very-easy

kcal: 436

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1 tbsp rice bran oil
1 onion, diced
2 celery ribs diced
2 bell peppers, diced, orange & green
3 cloves garlic, minced
500 g boneless skinless chicken breasts, cubed
¼ tsp sweet paprika
1 tsp oregano
170 g smoked sausage, sliced into coins
2 tbsp tomato paste
2 cups chicken broth
410 g can diced tomatoes
1 cup long grain rice
1 tsp Cajun seasoning, to taste
500 g shrimp, peeled & deveined
2 spring onions, thinly sliced


In a large Dutch oven, heat oil to medium. Add onions, celery, bell peppers and season with SIDS SALT & PEPPER.
Cook for 4 minutes, until just tender. Stir in garlic and cook for 1 minute. Stir in chicken and add sweet paprika and oregano. Cook for 5 minutes, until chicken is browned on all sides. Stir in prepared sausage and tomato paste then cook for 1 minute. Add chicken broth, crushed tomatoes, rice and cajun seasoning.
Bring mixture to a boil then reduce heat to medium low and cover with a lid.
Cook for 20 minutes, until rice is tender and most of the liquid is absorbed.
Add the shrimp and cook for 4-5 minutes, until shrimp is pink and cooked through.
Remove from heat.
Garnish with sliced spring onions and parsley then serve.