Chicken & Shrimp Jambalaya

Prep time: 15min
Total time: 45min
Serves: 4
11 oz
2 bone-in chicken thighs
327 g
11 oz
2 chicken drumsticks
327 g
4 tsp
Cajun seasoning, divided
20 mL
1 tbsp
olive oil
15 mL
1 pkg
Trinity Mix
225 g
sprigs fresh thyme
1 cup
Compliments Long Grain Rice
250 g
2 cups
low sodium chicken broth
500 mL
4 oz
Compliments Uncooked Pacific White Shrimp
125 g
1/4 cup
chopped fresh parsley
60 mL
Compliments Oh Mama Buffalo Wing Hot Sauce (optional)
Lemon wedges (optional)
15 g
saturated fat
3.5 g
58 g
3 g
32 g
115 mg
2 g
990 mg


  1. Preheat oven to 425°F (220°C). Season chicken thighs and drumsticks all over with 1 tsp (5 mL) Cajun seasoning. Arrange on a parchment-paper lined baking sheet and bake for 20 to 25 min. or until just cooked through. Remove skin before shredding meat from bone; discard bones.

  2. Meanwhile, heat oil in Dutch oven or large saucepan set over medium heat. Add Trinity Mix, thyme and remaining Cajun seasoning and cook, stirring occasionally, for 3 to 5 min. or until vegetables soften.

  3. Stir in rice and cook, stirring for 1 to 2 min. Stir in broth; bring to a boil and then reduce heat to low, cover and cook for 10 minutes. Stir in shrimp, shredded chicken and continue to cook for 5 min. or until rice absorbs liquid and shrimp turn pink. Remove from heat and let stand covered for 5 min.; remove and discard thyme.

  4. Stir in parsley and serve with lemon and hot sauce, if using.