Creative Culinary Solutions

Jambalaya

This savoury créole dish is hearty and comforting, and will be popular year-round.

15/20

20 minutes

20 minutes

Ingredients

500 mL (2 cups) of prepared Gluten-Free Dry Chicken Base
500 mL (2 cups) of prepared Instant, Gluten-Free Culinary Tomato Base
454 g (1 lb) of hot sausages, cut into coins
1 onion, chopped
1 bell pepper, chopped
180 g (6 oz) of chicken breasts, cooked and cut in cubes
30 mL (2 tbsp) of
1 mL (1/4 tsp) of cayenne pepper
796 mL (1 can) of diced tomatoes in juice
150 g (5 oz) of shrimps 16/45, raw
(For the rice) 500 mL (2 cups) of prepared Gluten-Free Dry Chicken Base
(For the rice) 500 mL (2 cups) of prepared Instant, Gluten-Free Culinary Tomato Base
500 mL (2 cups) of jasmine thai rice, dry

Prepare chicken soup base and culinary tomato soup according to instructions on packages and set aside.
In a large sauce pot, cook sausage through along with onion and bell pepper.
Add the rest of the ingredients and simmer for 15 minutes.
While jambalaya is simmering, cook rice in chicken soup base and tomato soup base.
Scoop jambalaya over rice and enjoy.

Sprinkle with fresh cilantro or parsley for added freshness.

500 mL (2 cups) of prepared Gluten-Free Dry Chicken Base
500 mL (2 cups) of prepared Instant, Gluten-Free Culinary Tomato Base
454 g (1 lb) of hot sausages, cut into coins
1 onion, chopped
1 bell pepper, chopped
180 g (6 oz) of chicken breasts, cooked and cut in cubes
30 mL (2 tbsp) of
1 mL (1/4 tsp) of cayenne pepper
796 mL (1 can) of diced tomatoes in juice
150 g (5 oz) of shrimps 16/45, raw
(For the rice) 500 mL (2 cups) of prepared Gluten-Free Dry Chicken Base
(For the rice) 500 mL (2 cups) of prepared Instant, Gluten-Free Culinary Tomato Base
500 mL (2 cups) of jasmine thai rice, dry