1 1/2 tsp. EACH: chili powder dried thyme leaves, crushed
1/4 tsp. cayenne pepper (or to taste)
1/2 tsp. salt
2 stalks celery, diced
1 medium green pepper, seeded and diced
3 fully cooked, browned hot Italian sausage cut into 1/2''(2 cm) thick slices
1/4 cup dry white wine
2 cups Knorr® Chicken Broth
1 1/2 cups canned diced tomatoes, undrained
1 bay leaf
12 uncooked large shrimp, cleaned and tails left on (about 6 oz/180 g)
In a large, deep skillet, heat 1 tbsp (15 mL) vegetable oil and cook chicken until nicely browned, about 5-7 minutes. Remove and set aside.
In same skillet, sauté onions and garlic in remaining oil until softened, about 5 minutes. Stir in rice, thyme, chili powder, cayenne and salt; sauté one minute longer. Stir in celery, green pepper, sausage, chicken, wine, Knorr Chicken Broth, tomatoes and bay leaf.
Bring to a simmer, cover and cook over medium-low heat for 20 minutes or until rice is tender, adding shrimp in the last 10 minutes. Remove bay leaf. Stir before serving and season to taste with salt, pepper and hot sauce.
A hallmark of Creole cooking, Jambalaya is a delicious rice dish prepared with a variety of ingredients which changes from cook to cook. This version is made with chicken, sausage and shrimp along with traditional Cajun seasonings.