Cajun-Spiced Shrimp Jambalaya
with Bacon and Peppers
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.
étiquettes:
Rapido
•Épicé
Allergènes:
Crevettes
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Durée de préparation20 minutes
Temps de cuisson5 minutes
DifficultéMoyen
Ingrédients
quantité par portion
100 g
Tranches de bacon
570 g
Crevettes
(Contient: Crevettes)
113 g
Mirepoix
1 pièce(s)
Poivron vert
1 pièce(s)
Tomates broyées à l'ail et aux oignons
113 g
Maïs en grains
7 g
Ciboulette
5 g
Mélange d'épices cajun
(Peut contenir : Lait, Moutarde, Noix, Arachides, Sésame, Soya, Sulfites, Blé)
¾ tasse(s)
Riz étuvé
1 pièce(s)
Concentré de bouillon de poulet
Pas inclus dans votre livraison
1 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Ustensiles
•Passoire
•Casserole moyenne
•Verre doseur
•Grande poêle antiadhésive
•Cuillères à mesurer
•Essuie-tout
Instructions
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.
