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Take a trip to New Orleans with this Louisiana Creole dish that combines traditional Creole seasonings with chorizo, shrimp and chicken.
Serves: 6
Prep Time: 15 min
Cook Time: 30 min


3 tbsp olive oil
3 lb whole chicken, cut into 8 pieces
½ lb chorizo sausage, sliced
1 red onion, cubed
1 red pepper, cut into strips
3 sprigs thyme, fresh
6 cloves garlic, fresh, chopped
15-18 large shrimp, raw, peeled, deveined
19 fl oz (540 mL) stewed tomatoes
4 cups hot chicken broth
2 cups long grain rice
2 tbsp paprika
2 tbsp cayenne pepper
salt, to taste
pepper, freshly ground, to taste
½ cup cilantro, fresh, chopped

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. In a large, heavy-bottomed pot, sauté chicken pieces in oil over high heat for a few minutes. Remove and keep warm.

  2. Add chorizo slices, onion, bell pepper, thyme sprigs and garlic cloves and brown for 2 to 3 minutes.

  3. Return reserved chicken to the pot along with the rest of the ingredients (shrimp, tomatoes, stock, rice and seasonings), except cilantro, and bring to a boil.

  4. Cover and simmer over very low heat for about 30 minutes or until the rice and chicken are cooked (internal temperature of chicken of 77 °C (170 °F)).

  5. Place the entire pot on a trivet at the centre of the table and garnish the jambalaya with cilantro. Serve with plenty of refreshments (water, beer or good wine).

Nutrition Info

Per 675 g serving Amount
Protein62 g
Fat61 g
Saturated Fat18 g
Carbohydrate66 g
Fibre4 g
Sugar7 g
Cholesterol230 mg
Sodium930 mg
Per 675 g serving % Daily Value
Vitamin A60
Vitamin C90
Vitamin B682
Vitamin B1292