Bayou Shrimp & Bell Pepper Jambalaya
with Celery, Tomato & Scallions
- Shellfish
Let the good times roll with this Louisiana-inspired vegan one-pot jambalaya! It’s made with fragrant jasmine rice, packed with colorful bell pepper, celery, tomato, and scallions, and jazzed up to the nines with a dose of our kickin’ blend of Cajun spices. Get ready to simmer your way to Bayou bliss (then breeze through those dishes afterwards!).
Ingredients
1 unit
Veggie Stock Concentrate
1 unit
Tomato Paste
1 unit
Onion
10 ounce
Shrimp
(Contains: Shellfish)
½ tablespoon
Cajun Spice Blend
1 unit
Mushroom Stock Concentrate
1 unit
Tomato
2 unit
Scallions
1 unit
Bell Pepper
¾ cup
Jasmine Rice
1 teaspoon
Garlic Powder
2.5 ounce
Celery
Not included in your delivery
3 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Halve, peel, and dice onion into 1⁄2-inch pieces. Core, deseed, and dice bell pepper into 1⁄2-inch pieces. Thinly slice celery. Trim and thinly slice scallions, separating whites from greens. Dice tomato into 1⁄2-inch pieces.
Rinse shrimp* under cold water and pat dry with paper towels or open package of chicken* and drain off any excess liquid. Heat a drizzle of oil in a medium, heavy-bottomed pot over medium-high heat. Add shrimp or chicken in a single layer; season with salt and pepper. Cook, stirring occasionally, until cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pot.
• Heat a large drizzle of oil in a medium, heavy-bottomed pot over medium-high heat. Add onion, bell pepper, celery, and scallion whites. Season with salt and pepper. Cook, stirring occasionally, until softened, 6-8 minutes. • Add tomato paste and cook, stirring, until tomato paste slightly darkens in color, 1-2 minutes.
Use pot used for shrimp or chicken here.
• Stir in 1 cup plus 2 TBSP water, rice, tomato, veggie stock concentrate, mushroom stock concentrate, garlic powder, half the Cajun Spice Blend, and 1⁄4 tsp salt (use 2 cups plus 2 TBSP water, all the Cajun Spice Blend, and 1⁄2 tsp salt for 4 servings). • Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 20 minutes. Turn off heat. • Fluff jambalaya with a fork, cover, and let sit for 8 minutes. TIP: Letting the pot sit on the still-warm (but turned-off) burner ensures the rice will be perfectly cooked.
Once jambalaya has sat for 8 minutes, stir in shrimp or chicken.
• Divide jambalaya between shallow bowls. Garnish with scallion greens and serve.
Shrimp are fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the taste, though some found it needed more depth. Consider adding the full Cajun spice packet for extra kick 🌶️.
- Ease of prep: Quick to cook and simple to make, with easy cleanup. Prep time may be longer for larger portions.
- Suggestions: Try adding andouille sausage or chicken for more authentic flavor. Some preferred a soupier consistency by keeping rice separate.
- Portions: Satisfying and filling for most; one reviewer's son happily ate three big bowls!
- Texture: A few found the rice undercooked; consider adding extra water and extending the cooking time if needed.
Reviews from our home cooks
Pleasantly surprised with this meal. The vegetables were flavorful, the rice filling and the shrimp was a great complement.
Excellent flavor, quick to cook and we'd both love to eat it again.
This dish was wonderful! My 22 year old son ate three big bowls of it.
Kept the rice separate and added a little water to make ours more soupy! Very yummy!
The rice is a bit undercooked and the flavor is a bit bland. How can jambalaya be bland? Help!
Good. I would prefer a riper tomato & a fresher looking piece of celery.
A little bland, definitely needs more spice. I should have deviated from the recipe and add the whole packet of Cajun spice for 2 servings.
Good taste not as spicey as I thought which was great
Easy cleanup. Tasted great. Takes longer than anticipated to prep for a 4 serving.
This was really good, maybe add the chicken sausage and Cajun seasoning to really kick it up
