This dish kicks off with the Cajun "Holy Trinity": celery, onion, and bell pepper. Rice ist cooked in a richt tomatoe sauce for the ultimate flavor bomb. We added juicy shrimp, but sausage or chicken would go equally well in this classic dish.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Veggie Stock Concentrate
Green Bell Pepper
Halve, peel, and finely chop the onion. Core, seed, and remove the white veins from the bell pepper. Cut into thin strips, then cube. Cut the celery into 1/2-inch pieces. Thinly slice the scallions.
Heat 1 tablespoon olive oil in a pot over medium heat. Add the onion, celery, and half the green bell pepper. Season with salt and pepper. Cook for about 5 minutes, until softened.
Add the rice, cumin, chili powder, and pinch of cayenne pepper (careful, it's spicy!). Cook for about 1 minute, stirring, to toast.
Add the tomatoes, stock concentrate, and 2 cups of water and bring to a boil. Reduce to a simmer and cook for 15-20 minutes or until rice is tender, stirring occasionally.
Season the shrimp with salt and pepper. Add the shrimp and remaining bell pepper to the rice and stir. Cook for about 3-5 minutes, until shrimp are pink and opaque in the center.
Serve the jambalaya with a sprinkle of scallions on top!