Sunday Supper: Jambalaya

Name: Sunday Supper: Jambalaya
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Creole, Cajun
Ingredients: 411 grams can diced tomatoes; 1 stalk celery, minced; 473 milliliters chicken stock; 2 cloves garlic, minced; 1 green pepper, finely chopped; 355 milliliters okra, cut into 1 inch pieces; 1 onion, finely chopped; 1 teaspoons salt; 227 grams sausage (andouille, or any hot pork sausage), casing removed; 151 grams peeled and deveined shrimp; 0 teaspoons smoked paprika (omit if using a smoked sausage); 237 milliliters white rice

Need a gluten free and dairy free main course? Sunday Supper: Jambalaya could be an amazing recipe to try. This recipe serves 4. One portion of this dish contains about 26g of protein, 18g of fat, and a total of 489 calories. This recipe is typical of Creole cuisine. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up garlic, celery, shrimp, and a few other things to make it today. To use up the white rice you could follow this main course with the Baked Rice Pudding as a dessert.

Instructions

Heat skillet over medium high heat and add sausage, breaking it into small pieces with a wooden spoon. Once sausage is browned and cooked through, about 5 minutes, remove and set aside.

Ingredients you will need

Sausage

Equipment you will use

Wooden Spoon

Frying Pan

Add onion, garlic, celery and pepper to the hot skillet and cook until just beginning to soften, about 3 minutes.

Ingredients you will need

Celery

Garlic

Pepper

Onion

Equipment you will use

Frying Pan

Add cooked sausage, rice, tomatoes, chicken stock, paprika (if using), salt, and okra. Cover with a lid and cook until liquid has almost been absorbed and rice is just about cooked, about 17 minutes.

Ingredients you will need

Chicken Stock

Tomato

Paprika

Sausage

Okra

Rice

Salt

Add shrimp and continue cooking until liquid is fully absorbed, and shrimp are pink.

Ingredients you will need

Shrimp

Equipment

Wooden Spoon

Frying Pan

Ingredients

Servings:

411grams

can diced tomatoes 1stalk

celery, minced 473milliliters

chicken stock 2cloves

garlic, minced 1

green pepper, finely chopped 355milliliters

okra, cut into 1 inch pieces 1

onion, finely chopped 1teaspoons

salt 227grams

sausage (andouille, or any hot pork sausage), casing removed 151grams

peeled and deveined shrimp 0teaspoons

smoked paprika (omit if using a smoked sausage)237milliliters

white rice

Recommended wine: Albarino, Rose Wine, Sauvignon Blanc

Cajun works really well with Albarino, rosé Wine, and Sauvignon Blanc. These low-tannin, lower alcohol wines will complement the heat in spicy cajun dishes, instead of making your mouth burn more. The Salneval Albarino with a 4.2 out of 5 star rating seems like a good match. It costs about 9 dollars per bottle.