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
A new variation of an old Louisiana favorite, Dat's Nice Hot Sauce adds the amount of heat you like.
Ingredients
- 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
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat.
- Add the sausage and chicken and cook about five minutes stirring occasionally.
- Add all onions (except the greens) and the sweet peppers; saute until vegetables are tender.
- Add rice, tomato paste, choice hot pepper sauce, garlic, bay leaf, and diced tomatoes; bring to a boil.
- Add chicken stock, salt and pepper to the base and return to boiling.
- Cover, reduce heat, and simmer 35 minutes.
- Add shrimp; cook additional 5 minutes.
- Discard bay leaf. Stir in parsley and green onion tops.
