Jambalaya with Pinto Beans
A crowd pleaser with Creole origins, our Jambalaya has added tomatoes and pinto beans to round out the sausage, chicken and shrimp!
- Serving Size 1 cup (250 mL)
- Calories 381
- Fat 19 g
- Saturated Fat 15 g
- Cholesterol 176 mg
- Carbohydrate 15 g
- Fibre 5 g
- Sugars 4 g
- Protein 36 g
- Sodium 724 mg
- Potassium 760 mg
- Folate 106 mcg
- Iron 4 mg
- 2 Tbsp (30 mL) canola oil, divided
- 1 large onion, chopped
- 1 large sweet pepper (any colour), chopped
- 1 jalapeno pepper, finely chopped (optional)
- 3 stalks celery, chopped
- 1 Tbsp (15 mL) purchased Cajun seasoning blend, or more to taste
- 2 tsp (10 mL) dried oregano
- 1 lb (500 g) fresh or smoked sausage, sliced into 1-inch (2.5 cm) rounds
- 8 boneless, skinless chicken thighs, cut into thirds
- 1 can (19 oz/540 mL) no salt added tomatoes, whole or diced
- 1 cup (250 mL) no salt added chicken or vegetable broth, or water
- 1 1/2 lbs (750 g) shelled & deveined medium or large uncooked shrimp
- 1 lb (500 g) small okra, fresh or frozen
- 1 can (14 oz/398 mL) no salt added pinto beans, drained & rinsed (yields 1 1/4 cups/300 mL) cooked pinto beans)
- 3 cups (750 mL) white or brown long grain rice, cooked
- chopped fresh cilantro and basil
- lime slices
- Louisiana style (or other) hot sauce
In a deep wide skillet with a cover, Dutch oven, or large pot, heat 1 Tbsp (15 mL) of oil over medium heat.
Add onions, celery and peppers and sauté until soft and fragrant, about 3 minutes.
Stir in Cajun seasoning and oregano and cook for 1 minute. Remove mixture to a bowl and set aside.
Add remaining 1 Tbsp (15 mL) oil to the skillet. Add sausage and chicken and stir fry until browned, about 7 minutes.
Return onion mixture to pan and stir in tomatoes and broth or water.
Reduce heat, cover and simmer mixture, stirring occasionally, until chicken is cooked through.
Gently stir in shrimp, okra and beans. Simmer until heated through and shrimp is fully cooked.
Serve over hot rice with chopped herbs, lime and hot sauce to garnish.
Wear latex or rubber gloves when handling the jalapeno pepper as the oils and seeds in a jalapeno can irritate your skin. Make sure you avoid touching your eyes, nose or mouth to prevent any irritation, and wash your hands with soap and water when you are done working with the pepper.
If you want a spicier dish, leave the seeds in the jalapeno. For less spice, remove the seeds.
You can use summer squash, diced yams or green peas instead of the okra.