01 Feb Jambalaya Stew

Jambalaya Stew

Getting ready for Mardi Gras? This Jambalaya Stew should be in your meal plan. A nod to the classic jambalaya, it’s filled with sausage, shrimp, veggies, and plenty of herbs and spices. You’ll build so much flavor in under an hour, this could be a weeknight meal, especially if you’ve got some leftover rice in the fridge. The holy trinity of creole cooking, onion, celery, and green bell pepper, form the base of the dish, with dried herbs, premixed spice blends, and a bit of harissa paste adding flavor and spice. Laissez les bons temps rouler! 

Jambalaya Stew

Getting ready for Mardi Gras? This Jambalaya Stew should be in your meal plan. A nod to the classic jambalaya, it’s filled with sausage, shrimp, veggies, and plenty of herbs and spices. 

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Servings 1

Ingredients

  

• 4 tablespoons olive oil
• 8 ounces andouille sausage sliced
• 1 pound peeled shrimp
• 1 medium yellow onion chopped
• 2 ribs celery chopped
• 1 green bell pepper chopped
• 4 garlic cloves minced
• 1 quart chicken broth
• 1 15-ounce can crushed tomatoes
• 4 tablespoons harissa
• 1 tablespoon Creole seasoning
• 2 teaspoons smoked paprika
• ½ teaspoon dried thyme
• ½ teaspoon sea salt
• 1 can kidney beans rinsed and drained
• 1 cup cooked white rice

Instructions

 

• In a large pot, heat oil over medium heat. Sauté sausage slices until browned. Remove from pan and set aside.
• In the same pan, add onion and sauté until translucent. Stir in celery and green bell pepper, sauté for three minutes then add garlic and cook for another minute.
• Stir in broth, tomatoes, harissa, Creole seasoning, paprika, thyme, and salt. Bring to a simmer and cook for 20 minutes. Add in peeled shrimp and cook until shrimp turns opaque, approximately three minutes.
• Add in kidney beans, cooked rice, and sausage. Heat through and adjust seasonings to taste.
• Enjoy!

Keyword gluten free, traditional

Recipe Provided by INFRA