Jambalaya That I Can Eat.

My mouth waters when I see jambalaya. Even though it’s chock-full of things I don’t eat, like sausage and chicken (I think…right? Doesn’t it have those things in it?), I want it. One day, with the help of my aunt, I achieved the unthinkable: I made Jambalaya That I Can Eat. It’s delicious.

4 c cooked brown or white rice

1 medium red onion, chopped

1 tbsp minced garlic

2 zucchini, quartered and sliced

3 carrots, halved and sliced

3 stalks celery, chopped

2 green bell peppers, chopped

2 10-oz cans diced tomatoes with green chiles

2 cans black beans, rinsed

2 tbsp chili powder

1 tbsp ground cumin

1/2 tsp black pepper

1 tbsp sea salt

1/2 stick butter

2 tbsp olive oil

1 lb cooked frozen tail-on shrimp

Possible carnivorous mix-ins:

Cooked spicy sausage

Sliced Kielbasa

Cooked (or canned) chicken, shredded or cut into small pieces

In a large wok or saucepan, saute onion, garlic, celery, carrots, and 1/2 tbsp sea salt in olive oil until slightly tender, about 4 minutes. Add zucchini and bell peppers and continue to cook for a few minutes until zucchini begins to soften. Add rice, (undrained) tomatoes, rinsed beans, butter, and seasonings; stir to combine. Continue to cook together until rice and vegetables are heated through. Grasping their tails, stick the shrimp, head-down, into the rice mixture one-by-one until evenly distributed. Cover saucepan with a lid and steam on low heat until shrimp are hot. Serves 10.

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One thought on “Jambalaya That I Can Eat.

  1. i just made jambalaya a couple of nights ago. i made red beans and rice a few weeks ago. i think i was meant to live in new orleans. i LOVE this stuff! i think the best part is the spices. the meat is just a bonus for meat-lovers. i’m glad you finally got to enjoy jambalaya. next you should try red beans and rice (if you haven’t already).

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