Bayou Chicken & Bell Pepper Jambalaya
with Celery, Tomato & Scallions
Let the good times roll with this Louisiana-inspired vegan one-pot jambalaya! It’s made with fragrant jasmine rice, packed with colorful bell pepper, celery, tomato, and scallions, and jazzed up to the nines with a dose of our kickin’ blend of Cajun spices. Get ready to simmer your way to Bayou bliss (then breeze through those dishes afterwards!).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Onion
1 unit
Bell Pepper
2.5 ounce
Celery
2 unit
Scallions
1 unit
Tomato
1 unit
Tomato Paste
¾ cup
Jasmine Rice
1 unit
Veggie Stock Concentrate
1 unit
Mushroom Stock Concentrate
1 tablespoon
Cajun Spice Blend
1 teaspoon
Garlic Powder
10 ounce
Chopped Chicken Breast
Not included in your delivery
Salt
Pepper
3 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Halve, peel, and dice onion into 1⁄2-inch pieces. Core, deseed, and dice bell pepper into 1⁄2-inch pieces. Thinly slice celery. Trim and thinly slice scallions, separating whites from greens. Dice tomato into 1⁄2-inch pieces.
Rinse shrimp* under cold water and pat dry with paper towels or open package of chicken* and drain off any excess liquid. Heat a drizzle of oil in a medium, heavy-bottomed pot over medium-high heat. Add shrimp or chicken in a single layer; season with salt and pepper. Cook, stirring occasionally, until cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pot.
• Heat a large drizzle of oil in a medium, heavy-bottomed pot over medium-high heat. Add onion, bell pepper, celery, and scallion whites. Season with salt and pepper. Cook, stirring occasionally, until softened, 6-8 minutes. • Add tomato paste and cook, stirring, until tomato paste slightly darkens in color, 1-2 minutes.
Use pot used for shrimp or chicken here.
• Stir in 1 cup plus 2 TBSP water, rice, tomato, veggie stock concentrate, mushroom stock concentrate, garlic powder, half the Cajun Spice Blend, and 1⁄4 tsp salt (use 2 cups plus 2 TBSP water, all the Cajun Spice Blend, and 1⁄2 tsp salt for 4 servings). • Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 20 minutes. Turn off heat. • Fluff jambalaya with a fork, cover, and let sit for 8 minutes. TIP: Letting the pot sit on the still-warm (but turned-off) burner ensures the rice will be perfectly cooked.
Once jambalaya has sat for 8 minutes, stir in shrimp or chicken.
• Divide jambalaya between shallow bowls. Garnish with scallion greens and serve.
Chicken is fully cooked when internal temperature reaches 165°.
