Jambalaya One-Pot Meal
2 tablespoons olive oil 2 cloves garlic -- minced 1/2 cup chopped onion 1 stalk celery -- sliced 1 medium green bell pepper, seeded -- cut into strips 1 cup long-grain white rice
Ingredients
- 2tablespoonolive oil
- 2clovegarlic -- minced
- 1/2cupchopped onion
- 1stalk celery -- sliced
- 1medium green bell pepper, seeded -- cut into strips
- 1cuplong-grain white rice
- 16ouncecanned stewed tomatoes
- 1cupwater
Directions
- 1
2 tablespoons olive oil 2 cloves garlic -- minced 1/2 cup chopped onion 1 stalk celery -- sliced 1 medium green bell pepper, seeded -- cut i
- 2
In a large skillet or paella pan, heat oil over medium heat
- 3
Add garlic, onion, celery, and green pepper and saute just until softened (about 3 minutes)
- 4
Add rice, tomatoes and their juice, the water, hot-pepper sauce, ham (if used), chorizo, thyme, salt, and pepper
- 5
Bring to a boil, cover, reduce heat, and simmer 15 minutes
- 6
Quickly add shrimp, cover, and cook 5 minutes longer, or until rice is tender and shrimp have turned pink
- 7
Toss with a fork
- 8
Garnish with lemon and parsley