Shrimp Jambalaya

Shrimp Jambalaya is a vibrant and flavorful one-pot dish that showcases succulent shrimp combined with rice and a medley of spices, vegetables, and herbs. This Halal version brings the taste of the South right to your table in just under an hour.

Ingredients

• Shrimp - 200 grams, peeled and deveined
• Long-grain rice - 150 grams
• Chicken broth - 400 ml
• Olive oil - 2 tablespoons
• Onion - 1 medium, diced
• Green bell pepper - 1 medium, diced
• Celery - 1 stalk, diced
• Garlic - 2 cloves, minced
• Diced tomatoes - 200 grams, canned
• Paprika - 1 teaspoon
• Cayenne pepper - 1/4 teaspoon
• Dried thyme - 1/2 teaspoon
• Bay leaf - 1
• Salt - to taste
• Black pepper - to taste
• Green onions - 2, sliced (for garnish)
• Fresh parsley - 1 tablespoon, chopped (for garnish)

Steps

1. Heat olive oil in a large skillet over medium heat. Add the diced onion, green bell pepper, and celery. Sauté for about 5 minutes until the vegetables are softened.
2. Add minced garlic and cook for an additional minute until fragrant.
3. Stir in the diced tomatoes, paprika, cayenne pepper, thyme, bay leaf, salt, and black pepper. Cook for 2-3 minutes to combine the flavors.
4. Add the long-grain rice and stir to coat it with the vegetable mixture.
5. Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes.
6. After 15 minutes, add the shrimp on top of the rice, cover again, and cook for another 5-7 minutes until the shrimp are pink and cooked through.
7. Remove the bay leaf and fluff the jambalaya with a fork. Taste and adjust seasoning if necessary.
8. Serve hot, garnished with sliced green onions and chopped parsley.

Nutrition

• Calories: 450
• Protein: 30 g
• Carbs: 56 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 170 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in protein from shrimp, supporting muscle health.
• Contains a variety of vegetables, providing vitamins and minerals.

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