Entrées: Kasha Shrimp Jambalaya

Buckwheat adds another texture to this classic Creole cusine!

Serves: 4 portions


  • 3/4 cup USDA Certified Organic Pocono Kasha
  • 1/2 cup long-grain rice (not converted)
  • 2 tablespoons vegetable oil
  • 1 package (4 ounces) chorizo, sliced (about 3/4 cup)
  • 1/2 cup sliced celery
  • 1/2 cup diced onion
  • 1/2 cup diced sweet green bell pepper
  • 1 can (14.5 ounces) diced tomatoes and chilies
  • 1 pound shelled cooked medium-sized shrimp or 2 cups cooked chicken chunks
  • 1 teaspoon salt


  1. In a large skillet (preferably nonstick), over high heat, cook and stir kasha and rice until toasted, about 3 minutes; remove to a bowl.
  2. To skillet, add oil; heat until hot; stir in chorizo, celery, onion and bell pepper; cook and stir over medium high heat until onion is tender, about 5 minutes.
  3. Add kasha and rice mixture along with 2-3/4 cups boiling water. Cover and simmer until kasha and rice are tender, 8 to 10 minutes.
  4. Stir in tomatoes, shrimp and salt; cover and cook until hot, about 2 minutes. If desired, garnish with chopped parsley and/or thinly sliced green onion.