0
0 ITEM(S) - £0.00 GO

Menu

    • Shrimp Jambalaya

    Mark Sharron
    Medium difficulty
    45 minutes
    2-4
    Amount Per Serving: Calories 400; Fat 16.6g; Carbs 41.6g; Protein 24.g
    Shrimp Jambalaya is a classic Creole dish made with shrimp, andouille sausage, vegetables, and rice. It's a flavorful and hearty one-pot meal that is sure to please the whole family. This dish is easy to make and can be ready in under an hour. It's a great way to use up leftover vegetables and can be spiced up or down depending on your tastes. So, if you're looking for a delicious and comforting meal, Shrimp Jambalaya is a great choice.    
    1 rating
    layout 0 comment

    Ingredients

    • 1 pound uncooked shrimp, peeled and deveined
    • 1/2 pound andouille sausage, diced
    • 1 large onion, diced
    • 1 green bell pepper, diced
    • 2 stalks celery, diced
    • 2 cloves garlic, minced
    • 1 teaspoon dried oregano
    • 1 teaspoon dried thyme
    • 1 teaspoon smoked paprika
    • 1/2 teaspoon cayenne pepper
    • 1/2 teaspoon black pepper
    • 3 cups long grain white rice
    • 3 1/2 cups chicken broth
    • 1 14.5-ounce can diced tomatoes
    • 1/4 cup chopped fresh parsley
    • 2 tablespoons olive oil
    • 1/2 teaspoon salt

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Finally, stir in the chopped parsley and season with salt to taste. 
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.