Jambalaya
Portions:
20Preparation Time:
Cooking Time:
Ingredients
- 1 bag (2 kg) Arctic Gardens Rice Pilaf
- 1/3 cup (85 ml) Canola oil
- 600 g sliced Chorizo
- 1 cup (250 ml) Chopped onion
- 1 tbsp (15 ml) Chopped garlic
- 1/4 cup (60 ml) Cajun seasoning
- 1 cup (250 ml) Diced tomatoes, drained
- 2 tbsp (30 ml) Fresh thyme
- 20 pieces Fresh chicken drumsticks
- 40 pieces Shrimp 21/25, thawed
Preparation
- Preheat the oven to 350° F (180° C).
- In a bowl, mix the chicken drumsticks with 5 tbsp (75 ml) of the oil and 5 tsp (25 ml) of the Cajun seasoning. Place the drumsticks on a baking tray and bake in the oven for 20 to 25 minutes. Set aside and keep warm.
- In another bowl, mix together the shrimp with 1 tbsp (15 ml) of the oil and 1 tsp (5 ml) of the Cajun seasoning. Put the shrimp on a baking tray and bake in the oven for 5 to 10 minutes. Set aside and keep warm.
- In a Dutch oven, heat the remaining oil and sweat the onions, garlic and chorizo for 5 minutes.
- Add the frozen rice pilaf mix to the Dutch oven with the remaining Cajun seasoning, thyme and tomatoes. Cook uncovered for 10 minutes, stirring occasionally.
- On a serving dish, lay a cooked chicken drumstick and 2 shrimp onto the chorizo rice.
- Serve hot.
