Deep South America Jambalaya made with JD Seasonings Jambalaya
This Louisiana-origin dish combines Spanish and french influences consisting of meat, rice, vegetables and of course JD Seasonings herbs and spices and will surely leave you wanting more.
- 1 pot of JD Seasonings Jambalaya
- 620g Chicken breast, all fat removed and cut into chunks
- 1 Onion, peeled and diced
- 1 celery stalk, roughly chopped
- 1/2 a red pepper, deseeded and diced
- 1 x 400g tinned tomatoes
- 300g long grain rice
- 600ml Vegetable stock
- Low calorie cooking spray
Spray a large pan with low calorie cooking spray and place over a medium heat.
Add the chicken and gently fry for 4 - 5 minutes then add the celery and onions and cook for a further 5 minutes.
Now add the red pepper and continue to cook for a further 2 minutes or until the chicken is lightly browned and the onions, celery and red pepper are soft.
Pour in the full pot of JD Seasonings Jambalaya and mix well for a minute.
Then add the vegetable stock, tomatoes and rice, mix well, cover and simmer for 20 to 25 minutes, stirring often until the rice is tender
If the rice needs cooking longer add more stock until cooked.