Jambalaya

Jambalaya is a flavorful and hearty dish that originated in the southern United States, particularly in the state of Louisiana. It is a one-pot dish known for its vibrant mix of ingredients and bold Cajun and Creole flavors. The name “jambalaya” is believed to have West African, French, and Spanish influences.

Jambalaya with Cauliflower Rice Ingredients

• Avocado Oil
• Andouille Sausage
• Red Bell Pepper
• Green Bell Pepper
• Onion
• Celery
• Garlic Cloves
• 1 lb. Shrimp (Wild Caught)
• Long Grain White Rice
• Diced Tomatoes
• Chicken Bone Broth
• Cajun Seasoning
• Green Onions

Creating the Jambalaya

1. First, in a large Dutch Oven, heat the oil over medium heat.
2. Next, add the bell peppers, celery, and onions, and cook until the onions are translucent.
3. Then, add the minced garlic and cook for about 30 seconds or until fragrant.
4. Next, add the sliced sausage and saute until browned.
5. Then, add the diced tomatoes, bone broth, and Cajun seasoning. Stir to combine.
6. Next, add the shrimp. Increase the heat to a simmer and cook the shrimp until pink.
7. Then, add the rice and cook, uncovered until the liquid is absorbed (about 3-5 minutes).
8. Finally, the Jambalaya is ready!

Add the Bell Peppers, Celery, and Onions; Cook Until Translucent

Add the Garlic; Cook Until Fragrant

Add the Sliced Sausage; Saute Until Browned

Add the Tomatoes, Broth, and Seasonings; Stir to Combine

Add the Shrimp; Cook Until the Shrimp are Pink

Add the Rice and Cook Until the Liquid is Absorbed

The Jambalaya is Ready!

Serving and Storing the Jambalaya

To serve the Jambalaya, spoon 1 cup of the Jambalaya into a serving bowl and garnish with thinly sliced green onions and a dash of Tabasco.

If you happen to have leftovers or make enough to freeze the leftovers, you can store them in an airtight container and the refrigerator for up to 3 days. Or, you can store the leftovers in an airtight container and the freezer for up to 1 month.

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Jambalaya

Yield: 8 Servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Jambalaya is a flavorful and hearty dish that originated in the southern United States, particularly in the state of Louisiana.

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Ingredients

• 2 tbsp. Avocado Oil
• 1 lb. Andouille Sausage, Thinly Sliced
• 1 Red Bell Pepper, Diced
• 1 Green Bell Pepper, Diced
• 1/2 Onion, Diced
• 1-2 Stalks of Celery, Diced
• 4 Garlic Cloves, Minced
• 1 lb. Shrimp (Wild Caught)
• 2 c. Long Grain White Rice, Cooked
• 1, 14.5 oz. Can of Diced Tomatoes
• 1/4 c. Chicken Bone Broth
• 2-4 tbsp. Cajun Seasoning (depends on spice preferences)
• Green Onions (Garnish)

Instructions

Creating the Jambalaya

1. First, in a large Dutch Oven, heat the oil over medium heat.
2. Next, add the bell peppers, celery, and onions, and cook until the onions are translucent.
3. Then, add the minced garlic and cook for about 30 seconds or until fragrant.
4. Next, add the sliced sausage and saute until browned.
5. Then, add the diced tomatoes, bone broth, and Cajun seasoning. Stir to combine.
6. Next, add the shrimp. Increase the heat to a simmer and cook the shrimp until pink.
7. Then, add the rice and cook, uncovered until the liquid is absorbed (about 3-5 minutes).
8. Finally, the Jambalaya is ready!

Serving and Storing the Jambalaya

To serve the Jambalaya, spoon 1 cup of the Jambalaya into a serving bowl and garnish with thinly sliced green onions and a dash of Tabasco.

If you happen to have leftovers or make enough to freeze the leftovers, you can store them in an airtight container and the refrigerator for up to 3 days. Or, you can store the leftovers in an airtight container and the freezer for up to 1 month.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 361Total Fat: 21gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 154mgSodium: 4361mgCarbohydrates: 20gFiber: 3gSugar: 4gProtein: 22g