Bouillons artisanaux par Justine de
Artisanal broth by Justine from
Montréal, QC, Canada


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Tata's Jambalaya

-- version française ici --

I first discover Jambalaya bowls a few days ago and now I’m obsessed with them!

This recipe can be done with both Italian and Indian broth depending on what you have in your pantry and the flavour you want it to have :) 

You can do a vegan version of this by omitting the Worcestershire sauce.

You can personalize this bowl by adding any kind of protein that you prefer! Sautéed shrimps are really good ;)

I also love to do a mix of shrimps and chorizo, it gives a nice surf & turf twist.


3 tablespoons olive oil

1 onion, diced

2 cloves of garlic, minced

4 celery stalks, chopped

1 tablespoon diced jalapeno

4 cups tomatoes, diced

2 cups uncooked brown rice

1 jar Tata Soupe Italian or Indian broth

1 cup of water

2 teaspoons Worcestershire sauce

3 bay leaves

1 teaspoon smoked paprika

2 teaspoons hot sauce (for an extra spicy!)

Salt and pepper to taste

Cilantro for garnish



  1. Heat oil in a large saucepan over medium heat
  2. Add onion, garlic, celery and jalapeño and sauté until onion and tender (3-4 minutes)
  3. Add tomatoes and continue cooking for a minute to soften them up
  4. Add rice, broth, water, Worcestershire sauce, bay leaves, paprika, hot sauce to the saucepan and stir to combine everything.
  5. Cover and bring to a simmer and let it cook for 25-35 minutes until the rice has absorbed all the liquid
  6. Serve in bowls, garnish with cilantro and enjoy!

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