Cajun-Spiced Shrimp Jambalaya
with Bacon and PeppersCalories
:
950 kcalProtein
:
56g proteinTotal
:
20 minutesDifficulty
:
MediumQuick
Spicy
Allergens:
- Shrimp
- May contain traces of allergens
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Soy
- Sulphites
- Wheat
Smoky bacon adds loads of savoury flavour to this saucy shrimp and rice. Add some jazz music and you'll feel like you're dining on a patio in New Orleans.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
100 g
Bacon Strips
570 g
Shrimp
(Contains: Shrimp)
113 g
Mirepoix
1 unit(s)
Green Bell Pepper
1 unit(s)
Crushed Tomatoes with Garlic and Onion
113 g
Corn Kernels
7 g
Chives
5 g
Cajun Spice Blend
(May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
¾ cup
Parboiled Rice
1 unit(s)
Chicken Broth Concentrate
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Calories950 kcal
Fat36 g
Saturated Fat10 g
Carbohydrate104 g
Sugar19 g
Dietary Fiber9 g
Protein56 g
Cholesterol390 mg
Sodium2720 mg
Potassium2200 mg
Calcium300 mg
Iron4.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Strainer
•Medium Pot
•Measuring Cups
•Large Non-Stick Pan
•Measuring Spoons
•Paper Towel
Cooking Steps
1
- To a medium pot, add 1 cup (2 cups) water and broth concentrate. Cover and bring to a boil over high heat.
- Using a strainer, rinse rice until water runs clear.
- Add rice to the boiling water, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 17-18 min. Remove from heat. Set aside, still covered.
2
- Meanwhile, heat a large non-stick pan over medium. When hot, add bacon. (NOTE: For 4 servings, cook bacon in batches.) Cook for 6-9 min, flipping occasionally, until crispy.**
- Remove the pan from heat. Using tongs, transfer bacon to a paper towel-lined cutting board. Set aside.
- Discard all but 1 tbsp (2 tbsp) bacon fat.
3
- Meawhile, core, then cut pepper into 1/4-inch pieces.
- Thinly slice chives.
4
- Reheat the same pan with bacon fat over medium.
- When hot, add mirepoix and peppers. Cook for 4-6 min, stirring occasionally, until veggies are tender and golden.
- Add Cajun Spice Blend. Cook for 30 sec-1 min, stirring often, until fragrant.*
- Add corn and tomatoes. Bring to a simmer over high. Once simmering, reduce heat to medium. Cook for 5-6 min, stirring occasionally, until jambalaya thickens slightly. [tester, is this reduced enough? Trying to stick to 20 mm]
5
- Meanwhile, drain and rinse shrimp, then pat dry with paper towels.
- To the pan with jambalaya, add shrimp and cover. Cook for 3-4 min, lifting the lid to stir occasionally, until firm and opaque.** Season with salt and pepper.
6
- Fluff rice with a fork.
- Divide rice and jambalaya between bowls.
- Crumble bacon over top.
- Sprinkle chives over top.
