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Black Pearl Medley Jambalya

(2:35)
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InHarvest Foodservice
This Jambalaya has all the key elements of the traditional recipe -- chicken, andouille, and heat -- but cooks up in one pot, for easy prep. Black Pearl Medley adds depth-of-flavor and texture with whole grain brown rice, black barley and Daikon radish seeds.

Cooking Recipe

Yields: 6 one cup servings

Ingredients:
2 cup chicken stock
1 bay leaf
8 oz. InHarvest Black Pearl Medley®
1/2 lb. cooked diced chicken
1/2 lb. sliced andouille sausage
1/2 c. medium-dice green bell pepper
1 10-oz. can Ro-tel® Original Diced Tomatoes & Green Chilies
1/4 cup canola oil
1 tbsp smoked paprika
Salt, freshly ground black pepper and Tabasco®, to taste
1 bunch scallions, sliced

Directions:
1. In a large stockpot, add the chicken stock and bay leaf and bring to a boil.

2. Add InHarvest Black Pearl Medley, chicken, sausage, bell pepper, tomatoes, oil and paprika. Stir, cover and reduce heat to a simmer. Cook on the stovetop for 35 minutes or until all liquid is absorbed.

3. Discard the bay leaf. Season to taste with salt, pepper and Tabasco®. Top with sliced scallion before serving.

http://www.inharvest.com/recipes/multigrain-blends/black-pearl-medley-jambalaya1/

Black Pearl Medley Jambalya
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