One Pan Jambalaya
This hearty meal is loaded with both flavor and subtle veggies that blend so well together with each bite! Not only is this savory meal unmatched in terms of vibrancy, it is packed with protein from the dynamic duo of chicken sausage and shrimp. Perfect for a family dinner, or as meal prep when you have a busy week ahead. This nourishing dish is simply amazing, and is sure to be on my fall/winter menu each year from here on out!
Ingredients:
2 cups shrimp, uncooked
1 cup orange bell pepper, diced or sliced into short slivers
1 cup white onion, diced
3/4 cup celery, diced
3 tbsp/2 cloves fresh garlic, minced
2 cup chicken sausage
3.5 cups/3-4 vine ripe tomatoes, diced
1 tsp pepper
1/2 tsp cayenne pepper (optional)
1/2 tsp paprika
3 tbsp arrowroot flour/starch
1 cup chicken/vegetable broth
2 cups cauliflower rice, frozen
fresh basil, for garnish
diced scallions, for garnish (optional)
Directions:
Grab a large saucepan and turn the heat on the stove to low. Add the shrimp and sauté this for a few minutes to allow it to cook. Meanwhile, dice and slice up the veggies!
Once the shrimp is no longer raw, add the cut up peppers, onions, celery, and garlic to the pan. Keep the heat on low and stir this mixture around occasionally as it sautés for the next 8 minutes.
Add the chicken sausage to the pan, and let it heat up for just 1 minute. Add the juicy, diced tomatoes and stir everything well. Let this simmer for about 4 minutes, then add the three seasonings and stir until everything is well-incorporated again.
If desired, add the arrowroot here to make the soup thicker and less juicy. Stir it in well then let the jambalaya simmer for about 4-6 minutes.
Pour in the chicken broth, use a spatula to mix it in, then let this simmer for another 4 minutes. Stir the cauliflower rice in, then allow it to cook for the next few minutes.
Serve in some bowls. garnish with basil (and scallions), then enjoy! Store leftovers, if any, in an airtight container for up to about 1 week.
