CS Jambalaya
Entrees
Ingredients
Shrimp, peeled and deveined - 1 lb
Onions, medium - 1, chopped
Bell peppers, green - 1, diced
Celery - 3 stalks, 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
Directions
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)
Heat a Dutch oven with oil over medium-high heat. Add sausage and saute until sausage is browned on the outside, ~5 minutes. Drain off excess oil.
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 tomatoes (including liquid), stock, and bay leaves. Bring to a simmer.
Cover pan and simmer until rice is tender, ~20 minutes.
While jambalaya simmers, chop green onions (both white and green parts).
Stir shrimp into jambalaya and put the lid back on. Simmer 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!
Nutrition
Saturated Fat 7g
Trans Fat 0g
Cholesterol 182mg
Sodium 1600mg