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Shrimp Jambalaya

Shrimp Jambalaya

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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.

Allergens:Shellfish

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time40 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

10 ounce

Shrimp

(ContainsShellfish)

¾ cup

Rice

1 unit

Yellow Onion

1 stalk

Celery

1 teaspoon

Cayenne Pepper

1 can

Diced Tomatoes

1 unit

Veggie Stock Concentrate

1 teaspoon

Cumin

1 teaspoon

Chili Powder

2 unit

Scallions

1 unit

Green Bell Pepper

Not included in your delivery

1 tablespoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2343.04 kJ
Calories560 kcal
Fat9 g
Saturated Fat0 g
Carbohydrate81 g
Sugar0 g
Dietary Fiber7 g
Protein38 g
Sodium0 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Knife
Pot
Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

Add the rice, cumin, chili powder, and pinch of cayenne pepper (careful, it's spicy!). Cook for about 1 minute, stirring, to toast.

4

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.

5

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.

6

Serve the jambalaya with a sprinkle of scallions on top!