Shrimp Jambalaya

Bee's Baking - Shrimp JambalayaAdapted from Martha Stewart


150g andouille sausage, sliced (may substitute with chorizo)
1 medium onion, diced
1 green bell pepper, seeded & diced
3 celery stalks, peeled & diced
2 garlic cloves (~10g), minced
2 teaspoons paprika
8 plum tomatoes, seeded & diced
1 cup (~200g) long-grain white rice
3 cups water
500g shrimp, peeled & de-veined w/ tails removed
Salt and pepper, to taste
Thinly sliced scallions, to garnish
Olive/canola oil, as required


1. Cook sausage over medium-high heat for 4-6 minutes, turning occasionally until browned
2. Add onion, bell pepper, celery, garlic, salt, and pepper, then cook for 5-6 minutes until onion begins to soften
3. Stir in paprika and cook for a further 1 minute until fragrant
4. Add tomatoes, water, and rice, then cover and simmer over medium heat until water is absorbed (~15 minutes)
5. Add shrimp and cook, covered, for a further 3-4 minutes until opaque throughout
6. Remove from heat, add salt and pepper to taste, and serve topped with scallions

Nutritional Information

– Recipe yields 4 servings
– Each serving contains ~450 calories, 53g carbs, 40g protein, and 7g fat

Bee's Baking - Shrimp Jambalaya


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