Jambalaya for One
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A single-serving skillet jambalaya with smoked sausage, shrimp, rice, and vegetables. Everything cooks in one pan.
Ingredients
- ½ tablespoon olive oil
- 3 tablespoons chopped green bell pepper
- 2 tablespoons chopped onion
- 2 tablespoons chopped celery
- 1 garlic clove minced
- ¼ teaspoon kosher salt
- 2½ ounces sliced smoked sausage halved
- ½ cup canned diced tomatoes
- ¼ cup uncooked long-grain white rice
- 1 cup low-sodium chicken broth
- 5 medium peeled deveined shrimp (about 2½ ounces)
- ½ teaspoon hot sauce
Equipment
- skillet
- cutting board
- chef’s knife
Directions
- Heat the oil in a 10-inch skillet over medium heat. Add the pepper, onion, celery, garlic, and salt. Stir and cook for about 3 minutes, until soft.
- Add the sausage and cook for 1 minute. Add the tomatoes and the dry rice and cook for about 30 seconds.
- Pour in the broth and bring to a boil. Lower the heat, cover and simmer gently for 25 minutes.
- Stir in the raw shrimp and hot sauce. Cover and cook for 5 more minutes, until the shrimp are cooked through and the rice is tender. Serve hot.
Nutrition
Serving: 622g | Calories: 585kcal | Carbohydrates: 49g | Protein: 32g | Fat: 29g | Saturated Fat: 8.2g | Trans Fat: 0.2g | Cholesterol: 156mg | Sodium: 1550mg | Potassium: 1143mg | Fiber: 4g | Sugar: 5.8g | Vitamin A: 655IU | Vitamin C: 42mg | Calcium: 133mg | Iron: 4.2mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); ounces sliced smoked sausage counted as smoked pork sausage, ¼ cup uncooked long-grain white rice counted as dry long-grain white rice, peeled deveined shrimp counted as raw shrimp (14 g each), ½ teaspoon hot sauce counted as hot pepper sauce. Brands and portions vary, so use it only as an approximation.