Spicy New Orleans Jambalaya to Die For (with Hotte Chocolatte!)

Posted by Suzanne Ford on August 10, 2016

spicy-jambalaya-recipe_large.jpg

A classic dish with a luscious addition: Pura Vida! Hotte Chocolatte, made with precious chocolate habañeros and a bevy of other delectable ingredients like dark sweet cherries. Our hottest sauce - and so versatile! Here's what you need:

1 tbsp olive oil

1 large sweet sweet onion, finely chopped

2-3 cloves garlic, peeled and crushed

1 large green bell pepper, chopped

2 banana peppers, chopped

2 celery stalks, diced

3 tbsps Italian parsley, minced

1/2 lb Andouille sausage, chopped

1 whole chicken breast, cut up

1 large bay leaf

Pura Vida! Hotte Chocolatte

1 28-oz can diced tomaoes

1 8-oz can tomato sauce

3/4 cup brown rice, uncooked

1 1/2 lb medium shrimp, peeled, deveined and halved

salt to taste

Add oil to a large nonstick saucepan. Over medium heat, sauté onion, garlic, bell pepper, banana peppers and celery until onion is translucent. Add parsley, sausage, chicken, bay leaf, and Pura Vida! Hotte Chocolatte to taste. Cook, stirring often, 5 to 6 minutes. Add tomatoes (with juice), tomato sauce, and 1 3/4 cups cold water. Gently simmer, uncovered, stirring occasionally, about 5 minutes. Pour rice into the pan and stir well. Bring mixture to a boil. Lower heat and simmer, covered, 45 minutes, or until rice is cooked and absorbs most of the liquid. Stir in shrimp and cook 5 minutes more. Remove bay leaf. Add salt if needed. Put a bottle of Pura Vida! Hotte Chocolatte on the table. You can never get enough!

     jambalaya Hotte Chocolatte

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