Summer Peach Jambalaya

Juicy ripe Ontario Peaches add summer freshness to this colourful skillet jambalaya.  You can add whatever Ontario vegetables you have on hand -- but remember the essentials are rice, zesty spices and Ontario Peaches, of course.  

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Servings: 4

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  • 1/2 cup (125 mL) sodium-reduced chicken broth
  • 2 cloves Ontario Garlic, crushed
  • 1 tsp (5 mL) dried thyme leaves
  • 1/2 tsp (2 mL) dried oregano leaves
  • 1/4 tsp (1 mL) each cayenne and hot pepper sauce
  • 2 cups (500 mL) cooked rice
  • 1/3 cup (75 mL) diced pepperoni
  • 1 Ontario Sweet Green Pepper, diced
  • 1 large Ontario Field Tomato, diced
  • 12 oz (375 g) skinless Ontario Rainbow Trout Fillet(s)
  • 4 Ontario Peaches
  • 2 Ontario Green Onions, thinly sliced


In large deep skillet, combine broth, garlic, thyme, oregano, cayenne and hot pepper sauce; bring to a boil over high heat.

Stir rice, pepperoni, green pepper and tomato into boiling mixture.  Cover tightly and reduce heat to medium.  Simmer for 3 minutes.

Cut fish into bite-size pieces. Stir into rice mixture, cover and cook for 3 minutes.

Meanwhile, peel, pit and dice 3 peaches. Slice remaining peach (unpeeled) into wedges for garnish.

Stir diced peaches, any peach juices and onions into rice mixture.  Cover and continue to cook until fish is opaque, 2 to 4 minutes. 

Garnish with sliced peaches. 

Nutritional information

  • Protein: 24 grams
  • Fat: 8 grams
  • Carbohydrate: 44 grams
  • Calories: 340
  • Fibre: 3 grams
  • Sodium: 275 mg