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Curry Jambalaya and Honey Glazed Biscuits with Carlina

Curry Jambalaya and Honey Glazed Biscuits with Carlina


Curry Jambalaya

  • 1 pound of chicken or Andouille sausage, cut into 1⁄4 inch pieces
  • 2 boneless chicken breasts, cut into 1⁄2 inch pieces
  • 2 tablespoons of Great Value curry powder
  • 1⁄4 teaspoon of cayenne pepper
  • 1⁄4 teaspoon of basil flakes
  • Salt and pepper to taste
  • 3 tablespoons of olive oil, divided
  • 1 cup of white onion, diced
  • 2 green and 1 red bell peppers, diced
  • 2 ribs of celery, diced
  • 1⁄2 of a jalapeño pepper, seeded and finely chopped
  • 4 cloves of garlic, minced
  • 1 14-ounce can of crushed tomatoes
  • 3 1/2 cups of chicken stock
  • 1 1⁄2 cups of uncooked white rice
  • 2 tablespoons of Cajun seasoning
  • 1 teaspoon of crushed dried thyme
  • 1 pound of Great Value large shrimp, peeled and deveined
  • 1 cup of okra, thinly sliced
  • Freshly chopped parsley

Honey Glazed Biscuits

  • 1 pack of Great Value Buttermilk Biscuits
  • Himalayan Sea Salt (Optional)


  1. Season the cut chicken breast and sausage with the curry powder, cayenne pepper, basil flakes, salt, and pepper. Marinate overnight.
  2. Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add the seasoned chicken and sausage. Sauté for 5-7 minutes, stirring occasionally, until the chicken is cooked through and the sausage is lightly browned. Once cooked, remove the chicken breast and sausage from the pan and set it aside.

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