Jambalaya One-Pot Meal
774
Super easy to make, and it tastes delicious. A perfect one-pan meal on a busy week day!
Ingredients
| 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 |
* |
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.
Nutrition Facts
Serving Size 405g (14.3 oz)Amount per Serving
Calories 93652% of calories from fat
% Daily Value *
Total Fat 54g
84%
Saturated Fat 19g
93%
Trans Fat
0g
Cholesterol 327mg
109%
Sodium 2607mg
109%
Total Carbohydrate
17g
17%
Dietary Fiber 3g
11%
Sugars g
Protein
116g
Vitamin A 12%
•
Vitamin C 65%
Calcium 13%
•
Iron 52%
* based on a 2,000 calorie diet
How is this calculated?
