Jambalaya
with shrimp / sausage / rice

Name: Jambalaya
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 lb Shrimp, peeled and deveined; 1 Onions, medium, chopped; 1 Bell peppers, green, diced; 3 ribs Celery, diced; 4 cloves Garlic, chopped; 8 oz Sausage, andouille (pre-cooked or smoked), sliced (this can be spicy, so sub any mild pre-cooked sausage if you prefer); 3 tsp Cajun seasoning; 1 tsp Thyme, dried; 1 tsp Oregano, dried; 1 Tbsp Oil, cooking; 1 cup Rice, uncooked white (preferably long grain); 2 Tbsp Tomato paste; 1 can Tomatoes, diced and preferably fire-roasted (14 oz / 397 g); 2 cups Stock, any type; 2 Bay leaves; 2 stalks Green onions, white and green parts chopped and combined; for serving Hot sauce (opt); for serving Yogurt, plain or Greek

Active: 40 min Total: 40 min

Original GF Paleo Vegetarian

Jambalaya is a Cajun-inspired one-pan dish made of vegetables, sausage, shrimp and rice. Layers of flavor build as the dish cooks, but onions, bell peppers and celery (often called the "holy trinity") get things started.

Ingredients

Metric

Servings:

Jambalaya:

Shrimp, peeled and deveined - 1 lb
Onions, medium - 1 , chopped
Bell peppers, green - 1 , diced
Celery - 3 ribs , diced
Garlic - 4 cloves , chopped
Sausage, andouille (pre-cooked or smoked) - 8 oz , sliced (this can be spicy, so sub any mild pre-cooked sausage if you prefer)
Cajun seasoning - 3 tsp
Thyme, dried - 1 tsp
Oregano, dried - 1 tsp
Oil, cooking - 1 Tbsp
Rice, uncooked white - 1 cup (preferably long grain)
Tomato paste - 2 Tbsp
Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can
Stock, any type - 2 cups
Bay leaves - 2
Green onions - 2 stalks , white and green parts chopped and combined
Hot sauce (opt) - for serving
Yogurt, plain or Greek - for serving

Prep

Shrimp - Defrost shrimp.
Onions / Bell peppers / Celery / Garlic / Sausage - Prep as directed. Combine onions, bell peppers and celery. Store garlic and sausage in separate containers. (Can be done up to 5 days ahead)
Make spice mix - Combine Cajun seasoning, thyme and oregano. (Can be done up to 5 days ahead)

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Make

Heat a Dutch oven with oil over medium-high heat. Add sausage and saute until sausage is browned on the outside, ~5 minutes.
Set sausage aside and return pan (including drippings) to medium-high heat. Add onions, bell peppers and celery and saute until tender, ~5 minutes. Add rice with garlic, tomato paste and spice mix and saute for 1 minute to coat rice in spices.
Add sausage back into the pan with tomatoes (including liquid), stock and bay leaves. Bring to a simmer.
Cover pan and reduce heat to low-medium. Cook, covered until rice is tender, 20 to 25 minutes.
While jambalaya cooks, chop green onions (both white and green parts).
Stir shrimp into jambalaya and put the lid back on. Cook, covered for 5 minutes more, until shrimp is pink and cooked through. Season with some salt, pepper and some hot sauce (if you’d like). Remove and discard bay leaves.
Top jambalaya with green onions and serve with a spoonful of yogurt. Enjoy!

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