• Panhandle Milling

Mixed Grain Chicken and Shrimp Jambalaya

Updated: May 21

Jambalaya is a savory blend of meats like pork, chicken and shrimp or crawfish that are simmered with spicy seasonings in a thick stew-like dish that usually includes aromatic vegetables and rice. It has heavy French, Spanish and West African influences and can most often be found in the Cajun cooking of Louisiana. The secret to an authentic flavor is using Andouille sausage, a coarse-grained smoked meat made using pork, pepper, onions, and French seasonings. Our chef wanted to make a healthier whole-grain version of this dish in which Specialty Grains Whole Grain Rye,Red Wheat, White Wheat, or Barley could be used interchangeably. This recipe captures all the bold flavors anyone would expect in a Jambalaya, while still providing a satisfying hearty chew and complexity of flavor from the whole grain.

Mixed Grain Chicken and Shrimp Jambalaya

1 lb skinless boneless chicken thighs cut into ½ inch pieces

8 oz andouille sausage, thinly sliced

3 Tbsp. garlic infused olive oil oil

2 cups chopped white onion

1 cup diced celery

2 cups chopped bell peppers

2 tbsp. minced garlic

1 Tbsp. paprika

1 tsp. black pepper

1 tsp. oregano

1 tsp. red pepper flakes

½ cup Specialty Grains Organic Whole Grain Rye

½ cup Specialty Grains Red Wheat, White Wheat, or Barley

2 ½ cups chicken stock

1 15oz. can diced tomatoes, undrained

12 oz. medium shrimp, peeled and deveined

½ cup sliced green onion

Directions: Heat a Dutch oven over medium high heat. Coat the pan with the oil. Add the chicken and sausage. Cook through. Remove from the pan. Add the onion, celery, peppers and garlic. Sauté and brown the vegetables. Stir in the spices, grain, chicken stock, and tomatoes. Return the chicken and sausage to the pan. Bring to a boil and then reduce heat to low. Cover and simmer 40 minutes. The last 5 minutes of cooking add the shrimp. Sprinkle with green onions.

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Panhandle Milling is a PHM Brands company

730 17th St., Ste. 600

Denver, CO 80202