Jambalaya One-Pot Meal
Super easy to make, and it tastes delicious. A perfect one-pan meal on a busy week day!
Yield
4 servingsPrep
15 minCook
25 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil
|
|
| 2 | cloves |
garlic
minced |
|
| ½ | cup |
onions
chopped |
|
| 1 | stalk |
celery
sliced |
*
|
| 1 | medium |
green bell peppers
seeded, cut into strips |
|
| 1 | cup |
long grain rice
|
|
| 16 | ounces |
tomatoes, stewed, canned
|
|
| 1 | cup |
water
|
|
| ⅛ | teaspoon |
red hot pepper sauce
optional |
|
| ½ | cup |
ham
cooked, chopped |
*
|
| 8 | thin |
chorizo sausage
or other spicy sausage |
*
|
| 1 | teaspoon |
thyme
dried, or oregano |
*
|
| 1 | teaspoon |
salt
|
|
|
black pepper
to taste |
*
|
||
| 1 | pound |
shrimp
medium, shelled and deveined |
|
| 1 | slices |
lemon
and parsley, for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil
|
|
| 2 | cloves |
garlic
minced |
|
| 118 | ml |
onions
chopped |
|
| 1 | stalk |
celery
sliced |
*
|
| 1 | medium |
green bell peppers
seeded, cut into strips |
|
| 237 | ml |
long grain rice
|
|
| 462.4 | ml/g |
tomatoes, stewed, canned
|
|
| 237 | ml |
water
|
|
| 0.6 | ml |
red hot pepper sauce
optional |
|
| 118 | ml |
ham
cooked, chopped |
*
|
| 8 | thin |
chorizo sausage
or other spicy sausage |
*
|
| 5 | ml |
thyme
dried, or oregano |
*
|
| 5 | ml |
salt
|
|
| 1 | x |
black pepper
to taste |
*
|
| 453.6 | g |
shrimp
medium, shelled and deveined |
|
| 1 | slices |
lemon
and parsley, for garnish |
*
|
Directions
In a large skillet or paella pan, heat oil over medium heat. Add garlic, onion, celery, and green pepper and sauté just until softened (about 3 minutes).
Add rice, tomatoes and their juice, the water, hot-pepper sauce, ham (if used), chorizo, thyme, salt, and pepper. Bring to a boil, cover, reduce heat, and simmer 15 minutes.
Quickly add shrimp, cover, and cook 5 minutes longer, or until rice is tender and shrimp have turned pink.
Toss with a fork. Garnish with lemon and parsley.
