Jambalaya One-Pot Meal
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 |
---|---|---|---|
30 | 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.