Recipe
Jambalaya Rice
Instructions
Step 1
Sauté Base Flavors:
In a large pot or deep pan, heat oil or butter over medium heat. Add onions. Sauté for 2–3 minutes until softened.
Step 2
Add Protein:
Stir in sausage and cook for 3–5 minutes until browned. Add cooked chicken and shrimp. Mix everything together and let it cook for 2–3 minutes.
Step 3
Season & Simmer:
Mix 200g Pinnick Instant Party Jollof Blend with 1 cup water into a puree. Mix well and stir to coat the meats and veggies in the seasoning.
Step 4
Add Rice & Liquid:
Pour in the rice and stir to combine. Add chicken broth or water and bring to a gentle boil. Reduce heat to low, cover tightly, and simmer for 20–25 minutes, stirring occasionally, until rice is tender and liquid is absorbed.
Step 5
Finish & Serve:
Fluff the rice with a fork. Taste and adjust salt & pepper if needed. Garnish with chopped green onions or parsley.
Tips:
Add chopped tomatoes for a twist. For a vegetarian version, skip the meats and use mushrooms or beans.
INGREDIENTS
- • 1 Pouch (200g) of Pinnick Instant Party Jollof Blend
- • 6 cups long-grain rice (washed and drained)
- • 1 tablespoon tomato paste (optional for richer color)
- • ½ cup vegetable oil or butter
- • 1 medium onion (chopped)
- • 1 cup cooked chicken breast (cubed or shredded)
- •1 cup cooked shrimp (peeled and deveined)
- • 1 smoked sausage (sliced)
- • 3 cups chicken broth or water
- • Chopped green onions or parsley (for garnish)
NUTRITION
- • Calories: 450 kcal
- • Total Fat: 16.875g
- • Saturated Fat: 3.5g
- • Trans Fat: 0.1875g
- • Sodium: 1100mg
- • Carbohydrates: 57.5g
- • Dietary Fiber: 2.25g
- • Sugars: 3.75g
- • Protein: 13.75g
PRODUCT USED
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