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.
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!