For traditional jambalaya, shrimp and sausage are stirred into the vegetables and rice, not served on the side. Carrots, cauliflower, and squash are a delicious addition to this Cajun recipe.

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Ingredients

Shrimp:

Directions

  • Heat vegetable oil in large pot. Add onion and carrots; cook 7 minutes, stirring occasionally. Add sweet peppers and cauliflower; cook 8 minutes, stirring occasionally. Add garlic, tomatoes, tomato paste, vegetable broth, creole seasoning and salt. Bring to boiling. Reduce heat to medium-low; cover and simmer until vegetables are almost fork-tender, about 18 minutes.

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  • Add squash; cook until squash is cooked through but still retains its shape, about 5 minutes.

  • Cook chorizo in skillet over high heat until browned, 5 minutes. Remove to paper toweling.

Shrimp:

  • Heat olive oil in large skillet over high heat. Season shrimp with the salt and pepper. Add shrimp to skillet; sauté until cooked through, pink and curled, 2 to 3 minutes each side. Remove shrimp from skillet; keep shrimp warm.

  • To serve, spoon cooked rice into large bowl. Spoon vegetable jambalaya over rice. Arrange cooked shrimp around edge. Serve browned chorizo in a bowl on the side as an optional garnish.

Nutrition Facts

531 calories; 22 g total fat; 5 g saturated fat; 109 mg cholesterol; 1681 mg sodium. 62 g carbohydrates; 9 g fiber; 25 g protein;

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