Jambalaya

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Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 2
Calories: 617kcal

Ingredients

Jambalaya

  • 1 TBSP Extra-virgin olive oil divided
  • 4 oz Andouille sausage sliced into rounds
  • 1/3 cup Onion diced
  • 1/3 cup Green bell pepper seeded and diced
  • 1/3 cup Red bell pepper seeded and diced
  • 1 stalk Celery chopped
  • 2 cloves Garlic minced
  • 5 oz Crushed tomatoes
  • 1/3 tsp Salt
  • 1/8 tsp Black pepper
  • 1/3 tsp Dried thyme
  • 1/3 tsp Dried oregano
  • 1/2 tsp Worcestershire sauce
  • 3/4 TBSP Cajun seasoning (adjust to suit your tastes/heat preference)
  • 1/3 tsp Gumbo file powder optional
  • 1/2 cup White rice rinsed
  • 1 cup Chicken broth
  • 1/3 lb Shrimp tail off peeled and deveined
  • 2 Dinner rolls
  • 4 tsp Butter
  • 2 TBSP Scallions chopped

Hurricane Mocktail

  • 1 cup Passion Fruit Juice cold
  • 3/4 cup Orange juice cold
  • 3/4 cup Pineapple juice cold
  • 2 TBSP Lime juice
  • 2 TBSP Sugar
  • 2 TBSP Grenadine syrup
  • 12 oz Sparkling water cold
US Customary - Metric

Instructions

  • Prep the ingredients per the instructions above.
  • Heat the oil in a large pot or Dutch oven over medium heat. Brown the sausage in the oil, then remove with a slotted spoon and set aside.
  • Sauté the onion, bell peppers, and celery until onion is soft and transparent. Add the garlic and cook until fragrant (30 seconds).
  • Stir in the tomatoes; season with salt, pepper, thyme, oregano, red pepper flakes, Worcestershire sauce, and Cajun seasoning. Stir in the filé powder and sausage. Cook for 5 minutes, while stirring occasionally.
  • Add in the rice and chicken broth, bring to a boil, then reduce heat to low-medium. Cover and let simmer for about 20 to 25 minutes, or until liquid is absorbed and rice is cooked, while stirring occasionally.
  • Place the shrimp on top of the Jambalaya mixture, stir through gently, and cover with a lid. Simmer while stirring occasionally, until the shrimp are cooked through and pink (about 4-6 minutes, depending on the size/thickness of the shrimp being used). Season with salt and pepper to taste.
  • Warm the rolls in the oven for 2 to 3 minutes at 350℉ (176℃). Then slice in half and spread with butter.
  • Mix all the ingredients for the mocktail. Serve over ice (optional).
  • Portion the jambalaya and garnish with scallions. Serve with roll and hurricane mocktail.

Nutrition

Calories: 617kcal | Carbohydrates: 63g | Protein: 19g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.5g | Cholesterol: 73mg | Sodium: 1600mg | Potassium: 798mg | Fiber: 6g | Sugar: 8g | Vitamin A: 2755IU | Vitamin C: 63mg | Calcium: 132mg | Iron: 4mg

Jambalaya

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Servings 2
Calories 617 kcal

Ingredients
 
 

Jambalaya

  • 1 TBSP Extra-virgin olive oil divided
  • 4 oz Andouille sausage sliced into rounds
  • 1/3 cup Onion diced
  • 1/3 cup Green bell pepper seeded and diced
  • 1/3 cup Red bell pepper seeded and diced
  • 1 stalk Celery chopped
  • 2 cloves Garlic minced
  • 5 oz Crushed tomatoes
  • 1/3 tsp Salt
  • 1/8 tsp Black pepper
  • 1/3 tsp Dried thyme
  • 1/3 tsp Dried oregano
  • 1/2 tsp Worcestershire sauce
  • 3/4 TBSP Cajun seasoning (adjust to suit your tastes/heat preference)
  • 1/3 tsp Gumbo file powder optional
  • 1/2 cup White rice rinsed
  • 1 cup Chicken broth
  • 1/3 lb Shrimp tail off peeled and deveined
  • 2 Dinner rolls
  • 4 tsp Butter
  • 2 TBSP Scallions chopped

Hurricane Mocktail

  • 1 cup Passion Fruit Juice cold
  • 3/4 cup Orange juice cold
  • 3/4 cup Pineapple juice cold
  • 2 TBSP Lime juice
  • 2 TBSP Sugar
  • 2 TBSP Grenadine syrup
  • 12 oz Sparkling water cold

Instructions
 

  • Prep the ingredients per the instructions above.
  • Heat the oil in a large pot or Dutch oven over medium heat. Brown the sausage in the oil, then remove with a slotted spoon and set aside.
  • Sauté the onion, bell peppers, and celery until onion is soft and transparent. Add the garlic and cook until fragrant (30 seconds).
  • Stir in the tomatoes; season with salt, pepper, thyme, oregano, red pepper flakes, Worcestershire sauce, and Cajun seasoning. Stir in the filé powder and sausage. Cook for 5 minutes, while stirring occasionally.
  • Add in the rice and chicken broth, bring to a boil, then reduce heat to low-medium. Cover and let simmer for about 20 to 25 minutes, or until liquid is absorbed and rice is cooked, while stirring occasionally.
  • Place the shrimp on top of the Jambalaya mixture, stir through gently, and cover with a lid. Simmer while stirring occasionally, until the shrimp are cooked through and pink (about 4-6 minutes, depending on the size/thickness of the shrimp being used). Season with salt and pepper to taste.
  • Warm the rolls in the oven for 2 to 3 minutes at 350℉ (176℃). Then slice in half and spread with butter.
  • Mix all the ingredients for the mocktail. Serve over ice (optional).
  • Portion the jambalaya and garnish with scallions. Serve with roll and hurricane mocktail.

Nutrition

Calories: 617kcalCarbohydrates: 63gProtein: 19gFat: 33gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gTrans Fat: 0.5gCholesterol: 73mgSodium: 1600mgPotassium: 798mgFiber: 6gSugar: 8gVitamin A: 2755IUVitamin C: 63mgCalcium: 132mgIron: 4mg
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