10Prep Time Minutes
40Total Time Minutes
13Number of Ingredients
Heat 2 tbsp (30 mL) oil in saucepan set over medium heat; cook onion, celery, red pepper, garlic and smoked paprika for 3 to 5 minutes or until slightly softened. Stir in rice, Ro*Tel® Original Diced Tomatoes & Green Chilies, broth and salt; bring to boil.
Reduce heat to low. Cover and cook for 18 to 20 minutes or until rice is tender and most of the liquid is absorbed. Cover and let stand for 10 minutes.
Meanwhile, heat remaining oil in skillet set over medium heat; cook shrimp for 2 to 3 minutes or until starting to curl. Stir in VH® Pineapple Jerk Sauce; bring to boil. Cook for 1 to 2 minutes or until shrimp are cooked through and well coated. Spoon shrimp over rice mixture. Sprinkle with parsley.
For a party jambalaya, add 8 oz (250 g) diced andouille sausage or kielbasa to the rice mixture.
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