skip-to-main-content
Donate
Why give?

Quick jambalaya

Enjoy the taste of N’awlins with just a few easy steps
Recipe and photo provided by CanolaInfo.org
Casserole cooked shrimp, peppers, chicken and celery
8 servings / 45 min

Prep 15 min / Cook 30 min

Ingredients
  • 2 tbsp (25 mL) canola oil
  • 1 lb (500 g) chicken breast tenders or thinly sliced chicken breasts
  • 1/4 tsp (1 mL) pepper
  • 1/4 lb (125 g) turkey chorizo sausage, with casing removed and finely diced
  • 2 garlic cloves, minced
  • 1 jalapeño pepper, seeded and finely diced
  • 1 red pepper, cut into strips
  • 2 celery ribs, chopped
  • 1 onion, chopped
  • 1 can (14 oz/398 mL) tomatoes, chopped
  • 1 tbsp (15 mL) chopped fresh thyme
  • 1/2 lb (250 g) medium sized shrimp
  • 2 cups (500 mL) cooked brown rice
  • 4 green onions, chopped
Directions
  1. In large non-stick skillet, heat canola oil over medium-high heat. Add chicken and pepper and sauté 6-8 minutes until chicken is cooked through. Remove to plate and set aside.
  2. Add sausage and garlic to skillet and sauté 1-2 minutes. Add jalapeño pepper, red pepper, celery and onion. Continue to sauté for 3-4 minutes until vegetables are tender crisp.
  3. Add canned tomatoes and thyme. Simmer 10 minutes to reduce liquid.
  4. Add shrimp and chicken back to skillet and cook until shrimp are done, about 3 minutes.
  5. Serve over cooked rice. Garnish with chopped green onions.
Nutritional info per serving (1 of 8)
  • Calories 230
  • Protein 21 g
  • Total fat 8 g
    Saturated fat 1 g
    Cholesterol 85 mg
  • Carbohydrates 18 g
    Fibre 3 g
    Sugars 4 g
    Added sugars 0 g
  • Sodium 460 mg
  • Potassium 393 mg