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.


Once the rice is added, don’t stir it too often, as it will break up the long grains.