Hey yall! Hope you had a great weekend. I was able to get away with a few girlfriends for some dancin and laughing in Nashville. A short 3 hour trip south….and it’s like you’re in Vegas. That city does not sleep…dancing till all hours…bands playing…the music literally fills the air and you can’t help but feel like everyone is attending one large party. Very festive:) 
Need less to say….I am a bit worn out today. Not really working with all circuits….Anywho, thought I would share a great fall meal with you. This jambalaya is a perfect weeknight meal. Comes together quickly…serve it up with a salad and cornbread and you’re done!
Easy Weeknight Jambalaya Recipe
Ingredients
- 1 tablespoon canola oil
- 6 ounces andouille sausage halved lengthwise and sliced into 1/4-inch-thick pieces
- 1 medium onion diced
- 1 green bell pepper ribs and seeds removed, diced
- 3 celery stalks diced
- 2 garlic cloves minced
- Coarse salt and ground pepper
- 2 teaspoons paprika
- 8 plum tomatoes seeded and chopped
- 1 cup long-grain white rice
- 1 pound medium shrimp about 30, peeled, deveined, and tails removed
- 1/2 cup thinly sliced scallions for garnish
Instructions
- Heat oil in a large skillet over medium-high heat. Add sausage; cook, turning occasionally, until browned on all sides, 4 to 6 minutes. Add onion, bell pepper, celery, and garlic; season with salt and pepper. Cook, stirring occasionally, until onion begins to soften, 5 to 6 minutes. Stir in paprika; cook until fragrant, about 1 minute.
- Add tomatoes, rice, and 3 cups water to skillet; cover, and simmer over medium heat until rice is cooked and has absorbed all water, about 15 minutes.
- Add shrimp to skillet, and cook, covered, until shrimp are opaque throughout, 3 to 4 minutes. Remove from heat; season with salt and pepper, as desired. Serve hot, garnished with scallions.
recipe adapted Martha Stewart Living
If you are looking for a good & easy cornbread recipe to try….I love this one I shared a few years ago. It goes great with this meal:)
Have a great Monday!
xo
