Festival Classic Lunch: Grilled Jambalaya Paella

Allergens

Shellfish (Shrimp)

Ingredients

• 1 cup Arborio rice
• 2 cups chicken broth
• 1/2 cup diced tomatoes
• 1/4 cup chopped onion
• 1/4 cup chopped green bell pepper
• 1/4 cup chopped red bell pepper
• 1/4 cup chopped celery
• 1/2 lb shrimp, peeled and deveined
• 1/2 lb chicken breast, diced
• 1/2 cup chorizo sausage, sliced
• 1/2 cup frozen peas
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and black pepper to taste
• 1 tbsp olive oil

Instructions

1. Preheat a grill or stovetop griddle to medium high heat.
2. In a large, deep skillet or paella pan, add the olive oil and sauté onions, bell peppers, celery, and chorizo until vegetables are softened and chorizo is browned.
3. Add shrimp and chicken to the skillet and cook until almost fully cooked through.
4. Stir in rice, tomatoes, smoked paprika, garlic powder, onion powder, salt, and black pepper. Cook for 1 2 minutes, stirring constantly.
5. Gradually pour in the chicken broth while continuously stirring to prevent sticking or clumping.
6. Bring the mixture to a boil, then lower the heat, cover, and let simmer for about 15 20 minutes until rice is fully cooked and has absorbed the liquid.
7. Remove from heat and let rest for 5 minutes before serving.

Chef’s Insight

This grilled jambalaya paella is a fun and flavorful fusion of Creole and Spanish flavors, perfect for outdoor gatherings or festive occasions.

Notes

This recipe calls for Arborio rice, which gives the dish a creamy texture, but you can substitute with any long-grain or short-grain rice.