| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 40 minutes |
| Serves | 6 |
| Cuisine | American |
| Diet | Other |
| Preparation | Moderate |
| Calories | 212 |
| Fat | 7.4g |
| Saturates | 2.4g |
| Protein | 12.5g |
| Carbs | 25.5g |
| Sugars | 7.5g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFChop the chicken and chorizo into bite-sized pieces. Mince the garlic. Dice the capsicums, jalapeño, celery and onion.
Heat 1 tablespoon of olive oil in a large pot over a medium-high heat. Add the chicken and chorizo and sauté for 5-7 minutes, stirring occasionally, until the chicken is cooked and the chorizo is lightly browned. Remove from the pot and set aside.
Add the remaining 2 tablespoons of olive oil to the pot. Add the diced vegetables and garlic. Sauté for 6 minutes, stirring occasionally, until the onions are softened. Add the crushed tomatoes, chicken stock, rice, Cajun seasoning, cayenne pepper and season with salt and pepper. Stir to combine. Continue cooking until the mixture reaches a simmer, then reduce the heat to medium-low. Cover and simmer for 15-20 minutes, until the rice is cooked.
Thinly slice the okra and add it to the pot along with the shrimp. Stir to combine. Continue to simmer, until the shrimp cook through. Add the chicken and chorizo. Remove the pot from the heat and allow to cool.
To stuff the peppers, slice the tops off the peppers then slice them in half lengthways. Remove the seeds. Fill the peppers with the jambalaya and place them on the grill. Cook for 5 minutes until the peppers have softened slightly.
Serve immediately.
