ONE POT CAJUN SHRIMP, SAUSAGE, AND RICE
This one-pot jambalaya-inspired recipe tastes better the next day, so it’s ideal for meal prep. Serve it for Sunday dinner and have leftovers for lunch the next day too!
Servings: 6
Ingredients
- 2 tablespoons avocado oil
- 1 small onion, diced
- 2 bell peppers, large diced
- 2 celery stalks, diced
- 2-3 cloves garlic, minced
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon onion powder
- ½ teaspoon thyme
- ¼ teaspoon cayenne
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 ½ cups chicken bone broth
- 14.5 ounce can fire-roasted diced tomatoes
- 1 cup long-grain rice, rinsed
- 12 ounces pre-cooked cajun sausage links (I used chicken sausage)
- 1 pound small shrimp, peeled and deveined
For Serving:
- Fresh cilantro
- Sliced green onions
Instructions
- Heat the avocado oil in a Dutch oven or large pot over medium heat.
- Add the onion, bell peppers, and celery and sauté for 3 to 5 minutes, stirring occasionally.
- Add the garlic, seasonings, and salt and pepper and cook for 2 to 3 minutes, allowing the garlic to become fragrant and the seasonings to bloom.
- Add the chicken broth and fire-roasted tomatoes and bring to a simmer.
- Add the rice and sausage, stirring to incorporate and ensuring that the rice is submerged.
- Cover and cook on a low simmer for 20 minutes.
- Uncover and stir then add the shrimp, submerging them in the rice mixture, and cover and cook for another 6 minutes.
- Remove from heat and allow to sit, covered, for another 3 to 5 minutes.
- Serve with green onion and cilantro. Enjoy!
Nutrition
Calories: 437kcal | Carbohydrates: 33g | Protein: 29g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 163mg | Sodium: 972mg | Potassium: 516mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1942IU | Vitamin C: 54mg | Calcium: 100mg | Iron: 2mg