Anticiplate

Jambalaya is great because it is a one pot meal, which means just one pot to clean up! This recipe is inexpensive, fast, and healthy. It can be made for two, or expanded for a huge dinner party.

Serves 2 (plus a small dog serving) 

Prep time: 20 minutes

Cook time: 35 minutes

1/2 tbsp. Olive oil

1/2 onion, diced

1/2 red bell pepper, diced

1/2 green pepper, diced

1 stalk celery, diced

1 clove garlic, minced

1/2 tsp. salt, plus more to taste

1/4 tsp. freshly ground black pepper

1/2 tsp. paprika

1/4 tsp. dried oregano

1/4 tsp. dried thyme (or fresh thyme if you have it)

1 small bay leaf

1/4 tsp. cayenne

1/2 tbsp. tomato paste (get the kind in the squeeze tube)

1 1/4 cups chicken stock or broth

1/2 of 14 oz. can diced tomatoes 

1/2 c. uncooked long-grain white rice

1/2 lb. peeled and deveined medium shrimp (from frozen section)

2 tbsp. minced italian flat-leaf parsley

Hot sauce, for serving

Heat the oil in a large dutch oven (or big pot) over a medium heat. Add the onion, pepper, celery, and garlic and saute until beginning to soften, about 10 minutes.  Mix the next 11 ingredients (salt through diced tomatoes).  Bring to a boil.  Stir in the rice, cover, reduce heat to low and simmer for 20 minutes, or until most of the liquid is absorbed into the rice.  Stir in the shrimp and cook, covered, for 5 minutes, or until shrimp is cooked through.  Season with salt and pepper and garnish with fresh parsley.  Serve with hot pepper sauce.