Jambalaya
Many people think Jambalaya is a time-consuming recipe to make. Well, that can be true, but not when you use Right Rice. Right Rice has amazing seasoning built in, and cooks in under 15 minutes, making jambalaya quick and easy to make! You are going to love this recipe!
Ingredients to make Jambalaya:
- 16 oz Shrimp peeled and deveined, (about 16 jumbo shrimp)
- ½ tsp Cayenne Pepper
- 1½ tsp Paprika
- ½ tsp Garlic Powder
- 1 tbsp Extra Virgin Olive Oil
- 1 Orange Bell Pepper diced, (about 135 grams)
- ½ Red Onion diced, (about 175 grams)
- 4 cloves Fresh Garlic diced, (about 20 grams)
- 2½ cups Water
- 1 tsp Reduced Sodium Chicken Base
- 1½ cup Cajun Spice Rice Brand: Right Rice, the entire bag
- 4 Links Spicy Italian Chicken Sausage, whole foods market cut into bite-sized pieces
- 3 Serrano Pepper diced, (about 15 grams)
- 2 stalks Scallions diced, (about 10 grams)
Instructions:
- Start by peeling and deveining your shrimp. Place them in a large bowl and season with Cayenne Pepper, Paprika, and Garlic Powder. Toss to coat in the seasoning, then put to the side while you work on the rest of the recipe.
- Heat a large pan to medium heat. Once the pan is hot, add the oil, diced bell pepper, and red onion. Cook stirring often to prevent burning for about 3 minutes.
- Next, add the diced garlic to the pan. Stir in with the pepper and onions and cook for another 2 minutes.
- Now add the water and chicken base to the pan and stir until the chicken base has distributed throughout. Once the water is boiling, add the rice and chicken sausage to the pan.
- Cook the rice and chicken sausage for about 8 minutes, stirring often. After about 8 minutes add the shrimp to the pan. Arrange the shrimp into the rice and sausage mixture pressing down so the shrimp is sort of along the bottom of the pan. Cook untouched for about 3 minutes.
- Add the sliced serrano peppers. Give everything a good stir and press the uncooked side of the shrimp down into the mixture again. Cook the shrimp for 3 minutes on the opposite side, again untouched.
- By now the shrimp should be cooked through and the water should be absorbed into the rice. If not turn the heat up a little and cook for a few more minutes until the water is totally absorbed. Again not stirring. You want the rice to get a little crisp on the bottom, that is what makes for a great jambalaya.
- Sprinkle the sliced scallions over top and serve.
Jambalaya
Ingredients
- 16 oz Shrimp peeled and deveined, (about 16 jumbo shrimp)
- ½ tsp Cayenne Pepper
- 1½ tsp Paprika
- ½ tsp Garlic Powder
- 1 tbsp Extra Virgin Olive Oil
- 1 Orange Bell Pepper diced, (about 135 grams)
- ½ Red Onion diced, (about 175 grams)
- 4 cloves Fresh Garlic diced, (about 20 grams)
- 2½ cups Water
- 1 tsp Reduced Sodium Chicken Base
- 1½ cup Cajun Spice Rice Brand: Right Rice, the entire bag
- 4 Links Spicy Italian Chicken Sausage, whole foods market cut into bite-sized pieces
- 3 Serrano Pepper diced, (about 15 grams)
- 2 stalks Scallions diced, (about 10 grams)
Instructions
- Start by peeling and deveining your shrimp. Place them in a large bowl and season with Cayenne Pepper, Paprika, and Garlic Powder. Toss to coat in the seasoning, then put to the side while you work on the rest of the recipe.
- Heat a large pan to medium heat. Once the pan is hot, add the oil, diced bell pepper, and red onion. Cook stirring often to prevent burning for about 3 minutes.
- Next, add the diced garlic to the pan. Stir in with the pepper and onions and cook for another 2 minutes.
- Now add the water and chicken base to the pan and stir until the chicken base has distributed throughout. Once the water is boiling, add the rice and chicken sausage to the pan.
- Cook the rice and chicken sausage for about 8 minutes, stirring often. After about 8 minutes add the shrimp to the pan. Arrange the shrimp into the rice and sausage mixture pressing down so the shrimp is sort of along the bottom of the pan. Cook untouched for about 3 minutes.
- Add the sliced serrano peppers. Give everything a good stir and press the uncooked side of the shrimp down into the mixture again. Cook the shrimp for 3 minutes on the opposite side, again untouched.
- By now the shrimp should be cooked through and the water should be absorbed into the rice. If not turn the heat up a little and cook for a few more minutes until the water is totally absorbed. Again not stirring. You want the rice to get a little crisp on the bottom, that is what makes for a great jambalaya.
- Sprinkle the sliced scallions over top and serve.
Macro Nutrition
Macro Adjustments:
Below outlines the items in each macro group that are easily adjustable to meet your specific macros.
Fat:
The fat in this recipe comes from the oil and the sausage. I do not recommend changing the amount of oil used as your onions will burn or everything will be too oily. However, you can adjust the amount of sausage you use, or the type of sausage. You could pick a sausage with more or less fat. Or remove the sausage altogether from this recipe.
Carbohydrates:
The carbs in this recipe come from the rice. Rice is a very easy ingredient to adjust. However, you will also want to adjust the amount of water you use. Using 2x’s water to rice.
Protein:
The protein in this recipe comes from the chicken sausage and the shrimp. Since the chicken sausage also contains fat I would not recommend making adjustments to your protein there. You can easily adjust the amount of protein by adjusting the amount of shrimp. Shrimp is essentially all protein.
Meal Prep:
Yes. This recipe can be meal prepped. This recipe will last up to 6 days in the fridge.
Freezer Friendly:
This recipe without the shrimp is freezer-friendly. I am not a fan of shrimp once it has been cooked, frozen, and then defrosted. I find it always ends up a little chewy. If you choose to freeze this recipe, do so without the shrimp. Then reheat on the stove with a little more water and add the shrimp at that point.
