Shrimp Jambalaya

 

This shrimp jambalaya is delicious. It is filled with tasty veggies and lots of plump shrimp. The Old Bay and okra give it that classic jambalaya favor, and it’s served up steaming hot over fluffy white rice. What’s not to love?

Ingredients:

2 oz. Button Mushrooms 

1 Shallot

3 oz. Roasted Red Peppers 

2 tsp. Gluten Free Minor’s Chicken Base

8 oz. Tomato Sauce

2 tsp. Old Bay Seasoning 

16 Shrimp

¾ Cup Parboiled White Rice 

2 oz. Frozen Peas

2 ½ oz. Frozen Okra

Directions:

Thoroughly rinse produce and pat dry. Quarter mush- rooms. Peel and mince shallot. Dice roasted red peppers. Mix chicken base with tomato sauce, Old Bay, and ⅔ cup water. Rinse shrimp and pat dry. Place in medium bowl and season with pepper.

Start the Jambalaya:

Heat 1 tsp. olive oil in a medium pan over medium-high heat. Place shrimp in pan and cook for 5 minutes to brown the shrimp. Remove shrimp and set aside. Wipe pan out, add an additional tsp. of olive oil, and add mushrooms. Cook for 4 minutes, or until mushrooms begin to brown. Add shallot and cook for another minute. Add additional 1 tsp. olive oil and rice and cook about 4 minutes, or until rice slightly browns. Slightly toasting the rice creates a barrier that helps the rice from sticking together in this recipe.

Add the Vegetables:

Add peas, okra, and roasted red peppers to pan and cook for about 2 minutes. These vegetables can be added thawed or frozen–they defrost pretty quickly in the pan. If still frozen, add 2-3 minutes of cooking time to make sure they cook through all the way.

Add the Broth:

Add tomato sauce–chicken base broth to pan and bring to a boil.

Add the Shrimp:

Once boiling, reduce to a simmer. Cover and cook about 20 minutes. Add shrimp back to pan, stir, and cook for an additional 2 minutes or until shrimp has reached a minimum internal temperature of 130 degrees. Season with a pinch of pepper.

Divide jambalaya between 2 bowls or shallow dishes and enjoy!