Easy Market Jambalaya

Serves: 6


2 tbsp (30 ml) grapeseed oil, divided
2 boneless, skinless chicken breasts, cut into ½-inch pieces (Jackson’s Poultry)
1 lb (454 g) andouille sausage, cut into ¼-inch rounds (Oyama Sausage Co.)
3 small bell peppers, any colour, cored and diced (Sunlight Farms)
2 celery ribs, cut into ¼-inch half moons (Sunlight Farms)
1 yellow onion, peeled and diced (Sunlight Farms)
4 garlic cloves, minced (Sunlight Farms)
1 14-ounce (414 ml) can crushed tomatoes (Zara’s Deli)
4 cups (1 L) chicken stock (The Stock Market)
1 ½ cups (375 ml) long-grain rice (The Grainry)
2 tbsp (30 ml) Creole seasoning (The Grainry) – call
¼ tsp (1 ml) smoked paprika (The Grainry)
¼ tsp (1 ml) cayenne pepper (The Grainry)
1 dried or fresh bay leaf (The Grainry)
½ tsp (2.5 ml) kosher salt, plus extra (The Grainry)
½ tsp (2.5 ml) fresh ground black pepper (The Grainry)
1 lb (454 g) raw large shrimp, peeled and deveined (Seafood City)
1 cup (250 ml) sliced okra, about ½-inch thick, optional (Sunlight Farms)
2 green onions, trimmed and thinly sliced (Sunlight Farms)


1.Using a deep sauté pan, heat 1 tablespoon oil over medium high heat. Add chicken and sausage and sauté until both meats are cooked through and lightly browned, about 7 minutes. Transfer cooked chicken and sausage to a plate and set aside.

2.Place pan back over medium high heat and warm remaining 1 tablespoon oil. Add peppers, celery, onion, and garlic and cook, stirring often, until onion has softened, about 6 to 8 minutes. Stir in tomatoes (along with their juice) chicken stock, rice, Creole seasoning, paprika, cayenne pepper, bay leaf, salt, and black pepper. Cook stirring until mixture reaches a simmer.

3.Reduce heat to medium low, stir in reserved chicken and sausage, cover and let simmer, stirring occasionally, until rice is almost cooked, about 20 minutes.

4.Stir in shrimp and okra (if using) and continue to cook, uncovered and stirring occasionally, until shrimp is cooked through and pink, about 8 minutes. Season to taste with additional salt.

5.To serve, divide among serving bowls and garnish with green onion.

Public Market open 7 days a week
from 9AM - 6PM
Net Loft open 7 days a week
from 10AM - 6PM
Covid safety plan →

For retail, individual store, restaurant, gallery & studio hours, please click:
Store Hours | Open Map