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CONTENTS

Sweet Paprika, Kosher Salt, Black Pepper, Bay Leaves, Thyme, Garlic Powder, Onion Powder, Smoked Sweet Paprika, File Powder, Coriander, Rubbed Sage, Oregano, Cayenne Pepper, Basil

 
 

PRESSURE COOKER RECIPE

INGREDIENTS

  • 2 tbsp vegetable oil

  • 1 large onion, diced

  • 2 garlic cloves, minced

  • 1 green bell pepper, seeded and chopped

  • 2 celery stalks, diced

  • Ani™ Jambalaya Spice Pack

  • 1 can diced tomatoes, 28oz

  • 1 cup low-sodium chicken broth

  • 1 cup Arborio rice

  • 1 1/2 lbs boneless, skinless chicken thighs

  • 3/4 lb Andouille sausage, cut in 1” pieces

  • 1 lb shrimp, peeled and deveined

  • 3 tbsp Italian parsley, chopped (optional)

DIRECTIONS

  1. Heat up the pressure cooker using the Sauté setting.

  2. While it is heating up, prepare the ingredients by dicing, mincing, chopping, cutting or measuring.

  3. When the display reads hot, add the oil.

  4. Add the onion, garlic, bell pepper, and celery; sauté ~5 minutes, stirring occasionally, until onion is translucent.

  5. Add the Ani™ Jambalaya Spice Pack. Stir 30 seconds to coat vegetables.

  6. Press Cancel to stop Sauté mode.

  7. Add tomatoes (with juice) and chicken stock. Stir to combine.

  8. Add chicken & sausage. Stir to combine.

  9. Gently add the rice so it is submerged but remains on top of the other ingredients.

  10. Cover the pressure cooker and set the steam release to Sealing. Cook on high pressure for 12 minutes.

  11. Do a quick pressure release and open the pressure cooker.

  12. Remove the chicken thighs, and shred with two forks.

  13. Return the shredded chicken to the pot. Then add the shrimp and parsley. Stir occasionally until the shrimp are cooked (about 5 minutes).

  14. Season to taste and serve!

SLOW COOKER RECIPE

INGREDIENTS

  • 2 tbsp vegetable oil

  • 1 large onion, diced

  • 2 garlic cloves, minced

  • 1 green bell pepper, seeded and chopped

  • 2 celery stalks, diced

  • Ani™ Jambalaya Spice Pack

  • 1 can diced tomatoes, 28oz

  • 1 cup low-sodium chicken broth

  • 1 cup Arborio rice

  • 1 1/2 lbs boneless, skinless chicken thighs

  • 3/4 lb Andouille sausage, cut in 1” pieces

  • 1 lb shrimp, peeled and deveined

  • 3 tbsp Italian parsley, chopped (optional)

DIRECTIONS

  1. Prepare the ingredients by dicing, mincing, chopping, cutting or measuring.

  2. Heat a large sauté pan over medium heat on your stove. When warm, add the oil.

  3. Add the onion, garlic, bell pepper, and celery; sauté ~5 minutes, stirring occasionally, until onion is translucent.

  4. Add the Ani™ Jambalaya Spice Pack. Stir 30 seconds to coat vegetables.

  5. Add the tomatoes (with their juices) and chicken stock to the pan. Stir to combine.

  6. Add the mixture to the slow cooker.

  7. Add the chicken, sausage, & rice to the slow cooker. Stir to combine.

  8. Cook on high for 1 ½ - 2 hours.

  9. Set the slow cooker to Keep Warm.

  10. Remove the chicken thighs, and shred with two forks. Return the shredded chicken to the pot.

  11. Add the shrimp and parsley. Stir occasionally until the shrimp are cooked (about 5 minutes).

  12. When the shrimp are done, season to taste and serve!