MAKING JAMBALAYA (EASY ONE POT CAJUN DINNER)

Ingredients

• 2 tbsp Olive Oil (for sautéing)
• 1 cup Yellow Onion (diced)
• 1 cup Green Bell Pepper (diced)
• 1 cup Celery (diced, about 2-3 stalks)
• 3 cloves Garlic (minced)
• 1 lb Chorizo Sausage (fully cooked, cut into bite‑size pieces)
• 2 Tomatoes (medium, diced)
• 1 cup White Long Grain Rice (uncooked)
• 2 cups Chicken Broth (low‑sodium)
• 1 tbsp Creole Seasoning (store‑bought)
• 1 lb Raw Shrimp (peeled and deveined, 16‑20 count)
• 2 tbsp Fresh Parsley (chopped, for garnish)

Instructions

1. Prep Ingredients

   Dice the onion, bell pepper, and celery into 1‑cup portions. Mince the garlic, cut the chorizo into bite‑size pieces, and dice the tomatoes.

   Time: PT10M

2. Sauté Vegetables

   Heat 2 tbsp olive oil in the skillet over medium‑high heat. Add the onion, bell pepper, and celery. Cook, stirring occasionally, until softened, about 5 minutes.

   Time: PT5M

   Temperature: Medium‑high heat

3. Add Garlic

   Add the minced garlic to the vegetables and sauté for 30 seconds until fragrant.

   Time: PT30S

   Temperature: Medium‑high heat

4. Brown the Chorizo

   Stir in the chorizo pieces and cook for about 4 minutes, allowing them to develop a light color.

   Time: PT4M

   Temperature: Medium‑high heat

5. Toast Seasoning

   Sprinkle 1 tbsp Creole seasoning over the mixture and stir for 30 seconds to toast the spices.

   Time: PT30S

   Temperature: Medium‑high heat

6. Toast the Rice

   Add 1 cup uncooked white rice, stirring to coat the grains. Toast for about 1 minute until the rice takes on a light golden hue.

   Time: PT1M

   Temperature: Medium heat

7. Add Liquid and Simmer

   Pour in 2 cups chicken broth and the diced tomatoes. Stir, increase heat to bring to a gentle boil (about 3 minutes), then reduce to low, cover with the lid, and simmer for 15 minutes until the rice is tender and liquid is absorbed.

   Time: PT18M

   Temperature: Medium to low heat

8. Add Shrimp

   Scatter the raw shrimp over the rice, gently stir once, replace the lid, and cook for an additional 5 minutes until the shrimp turn pink and are cooked through.

   Time: PT5M

   Temperature: Low heat

9. Finish and Serve

   Remove the skillet from heat, sprinkle chopped parsley on top, give a final gentle fluff, and serve hot.

   Time: PT1M

Nutrition Facts

Calories

450

Protein

20g

Carbohydrates

55g

Fat

12g

Fiber

3g