Bayou Shrimp & 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!).
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
Shrimp
(Contains Shellfish)
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 ½-inch pieces. Core, deseed, and dice bell pepper into ½-inch pieces. Thinly slice celery. Thinly slice scallions, separating whites from greens. Dice tomato into ½-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.
• Add rice, tomato, veggie stock concentrate, mushroom stock concentrate, garlic powder, half the Cajun Spice Blend, 1 cup plus 2 TBSP water, and ¼ tsp salt to pot with veggies (use all the Cajun Spice Blend, 2 cups plus 2 TBSP water, and ½ tsp salt for 4 servings). Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 20 minutes. Remove from heat. • Fluff jambalaya with a fork, cover, and let sit for 8-10 minutes. TIP: Letting the pot sit on the still-warm (but turned-off) burner ensures the rice will finish cooking perfectly.
Once jambalaya is removed from heat, stir in shrimp or chicken.
• Divide jambalaya between shallow bowls. Garnish with scallion greens and serve.
Shrimp are fully cooked when internal temperature reaches 145°.
