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Jambalaya
Recipe By Corporate Chef Tom Fraker

Jambalaya

Ingredients

1 pound Boneless/Skinless Chicken Breast, diced
1 pound Shrimp, peeled and deveined
1 tablespoon Seasoned Salt
½ tablespoon Smoked Paprika
1 teaspoon Granulated Garlic
½ teaspoon Freshly Ground Pepper
2 tablespoons Unsalted Butter
2 tablespoons Extra Virgin Olive Oil
1 Melissa’s Perfect Sweet Onion, diced
½ jar Melissa’s Sun-Dried Tomatoes in Olive Oil & Herbs, chopped
1 Red Bell Pepper, seeded; diced
4 Roma Tomatoes, diced
3 cloves Melissa’s Peeled Garlic, minced
6 Bay Leaves
2 dashes Worcestershire
2 dashes Louisiana Hot Sauce
2 packages Melissa’s Basmati Rice (don’t use the spice packet enclosed)
5 cups Chicken Stock or Broth, divided use
¾ pound Chipotle Beef Smoked Sausage, sliced
¾ pound Hot Linguica Sausage, sliced


Directions
In a bowl, add the chicken and shrimp. Sprinkle in the seasoned salt, smoked paprika, garlic and pepper.

Using your hands, gently message the seasonings into the meat. Let rest for 5 minutes.

In a sauté pan, melt the butter and heat the oil. Add the onion, sun-dried tomato and red bell pepper. Sauté for 3 minutes. Add the Roma tomatoes and the next 5 ingredients and 4 cups of the chicken stock. Cook until the rice is just tender, about 12-15 minutes, stirring occasionally. Add the chicken, shrimp, sausages and the last cup of chicken stock and simmer for 10-15 minutes or until meat is completely cooked. Adjust the seasonings and add more hot sauce, if desired.

Makes about 6-8 servings.