Classic, Creole-style jambalaya is rich, hearty and full of flavor. Save some time with seasoned veggies and our own signature Cajun seasoning. Add your favorite proteins, and you’re ready to eat in 35 minutes or less!
CHOOSE ONE: 1 lb Chicken Breast Cubes or 3/4 lb Raw Peeled & Deveined Shrimp (51-60 per pound)
CHOOSE ONE: 14.5 oz The Fresh Market Tomatoes, All Varieties
CHOOSE ONE: 32 oz The Fresh Market Organic White or Brown Rice
GET ONE: 10 oz Andouille Sausage
GET ONE: 20 oz Creole Veggie Kit
GET ONE: 1 oz The Fresh Market Cajun Seasoning
Our Favorite Way To Serve It Up
We love adding our non-GMO chicken breasts and andouille sausage to jambalaya. (If you prefer shrimp, they’re easy to cook and equally delicious!) This recipe calls for a few simple ingredients, plus garlic for an extra kick and fresh parsley for garnishing. Scroll down for cooking instructions.
- 4 tsp canola oil, divided*
- 1 lb non-GMO chicken breast, cubed
- 2 links andouille sausage
- 1 Creole Veggie Kit
- 2 tsp The Fresh Market Cajun Seasoning Bag
- 1 c The Fresh Market Organic White Rice
- 2 c chicken stock*
- 1 (14.5 oz) can The Fresh Market Diced Tomatoes
Add 2 tsp oil to a large pot or Dutch oven and heat over medium high. Once oil is shimmering, add chicken and sauté, turning occasionally to cook evenly, about 6-7 minutes. Transfer chicken to a large bowl.
Remove sausage from casing and add to pot. Use a wooden spoon to break up and brown sausage, about 4-5 minutes. Transfer sausage to bowl with chicken.
To the same pot, add remaining 2 tsp oil and the veggies from the Creole Veggie Kit (reserving the garlic and parsley). Sauté vegetables for 6-7 minutes.
Add rice, chicken stock, tomatoes, Cajun seasoning, garlic, chicken and sausage, and bring to a boil. Reduce heat and simmer mixture, stirring occasionally, for 20 minutes. Check the doneness of the rice. Serve jambalaya into bowls and garnish with the reserved parsley before serving.
*If you prefer shrimp, simply add them after the jambalaya has simmered for 20 minutes (once the rice is completely cooked). Cook shrimp until pink, about 2-3 minutes, then remove from heat.