Jambalaya Dat’s Nice

Jambalaya Dat’s Nice

Some Like it Hotter!

This version of jambalaya gives you a choice on heat. You can use either Dat’s Nice Original Datil Pepper Sauce for a medium hot dish or choose Dat’s Nice Hotter-n-Hell Datil Pepper Sauce for a super spicy kick.

Jambalaya Dat’s Nice
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4
A new variation of an old Louisiana favorite, Dat's Nice Hot Sauce adds the amount of heat you like.
  • 2 tablespoon olive oil
  • 1 package low sodium smoked sausage, sliced into rounds
  • 2 chicken breasts cut into cubes
  • 1 medium sweet onion, chopped
  • 1 bunch green onions, chopped, white and green parts separated
  • 1 cup chopped green bell pepper
  • 2 cups long-grain white rice, uncooked
  • 2 cans no salt-added diced tomatoes, undrained
  • ½ cup tomato paste
  • 2 cloves garlic, minced
  • 1 whole bay leaf
  • 1 teaspoon sea salt
  • ½ teaspoon ground black pepper
  • 4 quarts low sodium chicken stock
  • ⅛ cup Dat’s Nice Hotter-n-Hell Datil Pepper Sauce or
  • ⅓ cup Dat’s Nice Hot Sauce
  • 1 pound raw medium shrimp, peeled
  • 2 tablespoons finely chopped fresh parsley
  1. Heat olive oil in a large Dutch oven over medium-high heat.
  2. Add the sausage and chicken and cook about five minutes stirring occasionally.
  3. Add all onions (except the greens) and the sweet peppers; saute until vegetables are tender.
  4. Add rice, tomato paste, choice hot pepper sauce, garlic, bay leaf, and diced tomatoes; bring to a boil.
  5. Add chicken stock, salt and pepper to the base and return to boiling.
  6. Cover, reduce heat, and simmer 35 minutes.
  7. Add shrimp; cook additional 5 minutes.
  8. Discard bay leaf. Stir in parsley and green onion tops.



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