American 50 min

Creole Jambalaya

Name: Creole Jambalaya
Total time: 50 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb andouille sausage, sliced; 1 lb large shrimp, peeled; 2 cups long-grain white rice; 1 large yellow onion, diced; 3 stalks celery, diced; 1 green bell pepper, diced; 4 cloves garlic, minced; 1 can (14 oz) diced tomatoes; 3.5 cups chicken broth; 2 tablespoons neutral oil; 2 teaspoons Creole seasoning; 1 teaspoon smoked paprika; 1/2 teaspoon cayenne; 2 bay leaves; Sliced green onions and parsley for serving

seafoodhigh-proteincomfort-foodone-panspicy

Ingredientsfor 2

560

Cal

38g

Protein

58g

Carbs

18g

Fat

11 lb andouille sausage, sliced
21 lb large shrimp, peeled
32 cups long-grain white rice
41 large yellow onion, diced
53 stalks celery, diced
61 green bell pepper, diced
74 cloves garlic, minced
81 can (14 oz) diced tomatoes
93.5 cups chicken broth
102 tablespoons neutral oil
112 teaspoons Creole seasoning
121 teaspoon smoked paprika
131/2 teaspoon cayenne
142 bay leaves
15Sliced green onions and parsley for serving

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Instructions

1
Heat oil in a large heavy pot over medium-high heat. Brown andouille sausage slices 3 minutes per side. Remove. Add onion, celery, and bell pepper to the pot (the 'holy trinity'). Cook for 6–8 minutes until soft. Add garlic, Creole seasoning, paprika, and cayenne. Cook 1 minute.
2
Add tomatoes and cook 4 minutes. Return sausage to the pot. Add rice and stir to coat with the tomato-spice base. Pour in chicken broth and add bay leaves. Stir once, bring to a boil, then reduce to a low simmer. Cover and cook 20 minutes without lifting the lid.
3
Add shrimp to the top of the rice, pressing them gently into the surface. Replace lid and cook 5 more minutes until shrimp are pink and rice is fully cooked. Remove bay leaves. Garnish with green onions and parsley. Serve directly from the pot.