Green Mountain Gringo® Jambalaya

Servings: 4
Prep Time: 20 Minutes
  • GMG Salsa, preferred flavor
    3/4 cup
  • Unsalted butter
    1 tsp
  • Olive oil
    1 tsp
  • Celery, small, diced
    1/4 cup
  • Onion, small, diced
    1/4 cup
  • Green bell pepper, small, diced
    1/4 cup
  • Garlic, minced
    1 1/2 tsp
  • Scallion, white part only, thinly sliced
    1 tbsp
  • Cajun or creole seasoning blend
    1 1/2 tsp
  • GMG Salsa, preferred flavor
    3/4 cup
  • Texas Pete® Hot Sauce
    1 tsp
  • Low sodium chicken stock
    1 1/2 cups
  • Uncooked white rice
    3/4 cup
  • Chicken thighs, grilled, cut into 1 inch pieces
    2 oz.
  • Andouille sausage, grilled, cut into 1 inch pieces
    2 oz.
  • Crawfish tail meat, cooked
    2 oz.
  • Kosher Salt
    To taste
  • Black Pepper
    To taste
  • In a large, heavy stockpot or Dutch oven, melt butter and olive oil over medium heat. Add celery, onion, bell pepper, garlic and scallion; sauté until onions are translucent and vegetables begin to soften, about 10 minutes.
  • Add Cajun or Creole seasoning, Green Mountain Gringo Salsa and Texas Pete Hot Sauce. Bring to a boil and cook for 3 minutes.
  • Add chicken stock and rice. Bring to a boil, then reduce heat to a simmer and cover. Stir occasionally to keep rice from scorching. Cook for the amount of time specified on rice package or until rice is done.
  • Stir in chicken, Andouille sausage and crawfish. Add salt and pepper to taste.
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