Black Pearl Medley® Jambalaya

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  • 2 qts. chicken stock
  • 2 bay leaves
  • 2 lbs. cooked diced chicken
  • 2 lbs. sliced Andouille sausage
  • 2 c. medium-dice green bell pepper
  • 6 c. diced tomatoes with juice
  • 1 c. diced hot green chiles
  • ¼ c. smoked paprika
  • 1 bunch chopped scallion
  • 3 T. (or to taste) Tabasco®

Substitute Products


  1. Bring chicken stock and bay leaves to a boil.
  2. Into a 2½-inch full hotel pan, place the InHarvest Black Pearl Medley®, chicken, Andouille sausage, bell pepper, diced tomatoes, diced green chiles, smoked paprika and Tabasco®.
  3. Add hot stock to the pan and stir well to combine.  Cover with parchment paper and foil and cook in a 350°F oven for 30 minutes or until liquid is absorbed and grains are tender.
  4. Stir in chopped scallion and serve.

Recipe Yield: 24 (1 c.) servings

Nutrition Facts

Per serving: 391 cal., 27 g pro., 34 g carb., 6 g fiber, 17 g fat (6 g sat. fat), 68 mg chol., 702 mg sod., 2 g sugar

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