Jambalaya Stew
45 Minutes
Serves 4
Gluten-Free
INGREDIENTS
4 tbsp olive oil
8oz andouille sausage, sliced
1 lb peeled shrimp
1 medium yellow onion, chopped
2 ribs celery, chopped
1 green bell pepper, chopped
4 garlic cloves, minced
1 quart chicken broth
1 15oz can crushed tomatoes
4 tbsp harissa
1 tbsp Creole seasoning
2 tsp smoked paprika
1/2 tsp dried thyme
1/2 tsp sea salt
1 15oz can kidney beans, rinsed and drained
1 cup cooked white rice
DIRECTIONS
In a large pot, heat oil over medium heat. Sauté sausages slices until browned. Remove from pan and set aside.
In the same pan, add onion and sauté until translucent. Stir in celery and green bell pepper, sauté for three minutes then add garlic and cook for another minute.
Stir in tomatoes, harissa, Creole seasoning, paprika, thyme, and salt. Bring to a simmer and cook for 20 minutes. Add in peeled shrimp and cook until shrimp turns opaque, approximately three minutes.
Add in kidney beans, cooked rice, and sausage. Heat through and adjust seasonings to taste.
