Shrimp Jambalaya
Shrimp Jambalaya is a one pot dish that is simple to prepare but looks fancy. Has a slightly spicy kick and is loaded with fresh flavors straight from the South. Gluten free, low calorie and high protein recipe.
Servings: 4
Ingredients
- 1 tablespoon extra virgin coconut oil
- 6 ounces andouille sausage halved lengthwise and sliced into 1/4-inch-thick pieces
- 1 medium onion diced
- 1 green bell pepper ribs and seeds removed, diced
- 3 celery stalks diced
- 2 garlic cloves minced
- Coarse salt and ground pepper
- 2 teaspoons paprika
- 1 14.5 ounce can of diced tomatoes with chilis
- 1 cup long-grain gluten free rice
- 1 pound medium shrimp about 16-20, peeled, deveined, and tails removed
- 1/2 cup thinly sliced green onion for garnish {scallions}
Instructions
- Heat oil in a large skillet over medium-high heat. Add sausage cook, flipping occasionally, until browned on all sides, about 4 to 6 minutes. Add onion, bell pepper, celery, and garlic, season with a pinch of salt and pepper. Cook, stirring occasionally, until onion begins to soften, 3-4 minutes.
- Stir in paprika; cook until fragrant, about 1 minute.
- Add tomatoes, rice, and 3 cups water to skillet, cover, and simmer over medium heat until rice is cooked and has absorbed all water, about 15 minutes. {cooking time will depend on rice cooking instructions}
- Add shrimp to skillet, and cook, covered, until shrimp are opaque throughout, 3 to 4 minutes.
- Remove from heat, taste and season with salt and pepper, as desired.
- Serve garnished with scallions.