This tasty one skillet jambalaya will leave family and guests begging for seconds - lucky it's so easy to prepare!
"Local Community" Recipe Series
This recipe is part of an incredible project that demonstrates what it looks like when local businesses band together. The COVID-19 pandemic brought about numerous challenges for local businesses, but it also paved the way for unique collaboration opportunities. Our "Local Community" recipe series is one of those opportunities - we work closely with local businesses to not only support one another but bring you some time-saving and drool-worthy recipes! We will be bringing you one of these fantastic recipes every two weeks, so be sure to subscribe to get them right in your inbox!
THE One Skillet Jambalaya
Video: Point Blank Photography (@pointblankphoto)
Pictures: Jamie-Lee Fuoco (@fuoco.photography)
The four companies involved in today's recipe are Dyana's Aji, Sriracha Revolver, Wild West Coast Seafood, and the Salt Dispensary!
Jordan is the owner of Sriracha Revolver, a mom, wife and Indigenous entrepreneur! Jordan is passionate about building a community around food and experiencing culture through food. All her hot sauce recipes have been inspired by flavours or ingredients she has enjoyed while travelling or by wanting to eat something that didn't exist anywhere else. Along with a small, dedicated team, Jordan makes craft size batches of hot sauce that are a treat to enjoy with all your favourite foods. Try all of her unique and delicious products here.
Ron is so excited that as of 2022, his business, Wild West Coast Seafood, will be entering their 15th year of business getting BC Fish to BC Families! Wild West Coast Seafoods established its presence primarily at BC Farmers Markets as a way to connect at a grassroots level with local families. Ron, the face at the markets, continues his father’s legacy of bringing quality, wild-caught/processed legacy of bringing quality, wild local fisherman caught/locally processed seafoods to BC families. Find Ron's exquisite seafood here.
Jonathan and the Salt Dispensary are based in Vancouver, BC, Canada. Jonathan started out selling our Gourmet Blended Sea Salts at the local Farmer's Market and has since expanded into a line of Smoked Salts, Peppers, Garlic, Paprika and Jalapeno Peppers. Their line now consists of over 20+ Salt Blends, all using organic ingredients! They also do not use any anti-caking chemicals, No MSG or liquid smoke. You can find his tasty products here.
Did you know that all of Dyana's Aji products are vegan, gluten-free, and sugar-free, and 0-points on the Keto diet?! Go ahead and add Aji to every dish without concern that it's going to throw off any dietary restrictions - find our products here.
Now that we have introduced everyone, let's get into the recipe!
Picture: Jamie-Lee Fuoco (@fuoco.photography)
Prep: 5-10 Minutes Cook: 25 minutes
1/4 cup of Dyana's Aji (find your heat preference here)
1 tsp of Sriracha Revolver chili garlic sauce (buy here)
1/2 lbs shrimp from Wild West Coast Sea Food (buy here)
Pinch of Applewood Smoked salt from the Salt Dispensary (buy here)
4-5 mild or hot Italian sausage links, casings removed
2 stalks of celery – sliced
1 small onion – chopped
1 red or green pepper – chopped
1 14oz can diced tomatoes
3/4 cup uncooked white rice
1 can of chicken broth
1/4 tsp thyme
1 pinch of allspice
1/4 tsp oregano
1 bay leaf
1 clove of garlic minced
Step 1: Start with the base flavours
Combine Italian sausage, celery, onion, peppers and cook for 5 minutes. .
Step 2: Starting to add that local love
Add Sriracha Revolver, Dyana's Aji, diced tomatoes, uncooked rice, chicken broth, thyme, allspice, oregano, bay leaf, and garlic. Cover and simmer for 15 minutes.
Step 3: Last step with a few more local favs
Add shrimp and a pinch of Applewood smoked salt. Cover and simmer 5 minutes, or until rice is tender.
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