Preview
One Pot Shrimp Jambalaya
5 min
Prep Time30 min
Cook Time35 min
Total Time
Ingredients (2 servings)
MetricImperial
1 onion
3 celery sticks
1 green bell pepper
1 cloves garlic
150g shrimps
100g brown basmati rice
400g tinned tomatoes
400ml low sodium stock
1 tbsp ground coriander
1/2 tsp smoked paprika
1/2 tsp dried thyme
1/4 tsp cayenne pepper
1/4 tsp black pepper
1 tbsp oil
-Salt, to taste
- Dice onion, celery and bell pepper. Finely mince garlic.
- Heat up oil in a large nonstick skillet over medium heat. Add onion and celery and sauté for 3-4 minutes.
- Add bell pepper and sauté for 3-4 minutes.
- Add garlic, spices, rice, tinned tomato and stock/water and stir until combined. Reduce heat to low, then cover and let simmer for 20-25 minutes until the rice is tender.
- Taste and adjust seasoning if necessary, then stir in shrimps. Cover and let simmer until shrimps are cooked through.
- Remove from heat and serve immediately. Enjoy!
Notes
- Feel free to substitute prawns with other proteins. Traditionally, andouille sausage (a Louisanna smoked sausage) and chicken are also used for this dish.
- Feel free to adjust the amount of cayenne pepper according your spice tolerance.
- You can substitute water for stock.
- Leftovers can be stored in an airtight continuer in the fridge for 3-4 days.
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