Express jambalaya with vegetable rice

 Cooking 20 minutes
 Preparation 15 minutes
 4 servings


3 chorizo sausages
2 skinless chicken breasts, diced
12 medium shrimp (size 31/40), raw and peeled
125 ml (1/2 cup) of chicken broth
2 packs (2 x 300g) of Florette Chili-Lime Vegetables to cook
30 ml (2 tbsp.) of tomato paste


  1. In a skillet, heat a little olive oil over medium heat. Cook the sausages for 6 to 8 minutes. Remove from the heat and let cool on a plate before cutting the sausages into rounds.
  2. In the same skillet, brown the diced chicken for 2 to 3 minutes.
  3. Return the sausages to the pan, then add the shrimp, broth and tomato paste. Bring to a boil, then simmer for 5 to 6 minutes over low-medium heat, until the inside of the chicken flesh has lost its pink colour.
  4. Meanwhile, microwave each package of vegetables according to package directions.
  5. Add the vegetables to the skillet. Pepper and stir. Heat for 1 minute.

Recipe developed in partnership with Pratico-Pratiques:

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