Description
A delightful one-pot dish brimming with bold flavors and vibrant colors, perfect for family dinners or gatherings.
Ingredients
Scale
- 1 lb shrimp (peeled and deveined)
- 1 cup long-grain white rice
- 1 medium yellow onion (diced)
- 1 red bell pepper (chopped)
- 1 green bell pepper (chopped)
- 3 cloves garlic (minced)
- 1 can (14.5 oz) diced tomatoes
- 4 cups low-sodium chicken broth
- 2 tbsp Cajun seasoning
- 1 tbsp olive oil
Instructions
- Prepare Your Ingredients: Gather and chop the onion, bell peppers, and garlic to streamline the cooking process.
- Sauté Vegetables: In a large skillet or Dutch oven over medium heat, add olive oil. Once hot, sauté the diced onion and chopped bell peppers until softened (about 5 minutes). Stir in the minced garlic and cook for an additional minute.
- Mix in Tomatoes and Rice: Add the canned diced tomatoes (with juice) and rice to the skillet. Stir well to combine all ingredients evenly.
- Add Broth and Seasoning: Pour in the chicken broth and sprinkle Cajun seasoning over the mixture. Bring everything to a boil, then reduce heat to low, cover with a lid, and simmer for about 20 minutes until rice absorbs liquid.
- Add Shrimp: During the last five minutes of cooking, gently stir in the shrimp, allowing them to cook through without becoming rubbery.
- Serve: Remove from heat, fluff with a fork, and serve hot. Garnish with fresh parsley if desired.
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 200mg
Keywords: - For added flavor, consider swapping half of the shrimp for cooked chicken or adding your favorite vegetables like zucchini or okra. - Allowing the jambalaya to rest for a few minutes before serving helps meld the flavors together beautifully.