Jambalaya

Ingredients

• 1 pound shrimp, peeled and deveined
• 1 cup long-grain white rice
• 1 medium yellow onion, chopped
• 1 medium green bell pepper, chopped
• 2 stalks celery stalks, chopped
• 1 can diced tomatoes (14 oz can)
• 2 cups chicken broth
• 1 teaspoon smoked paprika

Instructions

1. 1

   Heat 1 tbsp olive oil in a large pot over medium heat. Add the 1 chopped onion, 1 chopped green bell pepper, and 2 chopped celery stalks. Cook until softened, about 5 minutes.

2. 2

   Stir in 1 tsp smoked paprika and 1 cup rice. Cook for 1 minute, stirring, until the rice is coated and slightly toasted.

3. 3

   Pour in the 14 oz can of diced tomatoes (with juices) and 2 cups chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

4. 4

   After 15 minutes, season with salt and pepper to taste. Gently fold in the 1 pound shrimp, pushing them into the rice. Cover and cook until shrimp are pink and opaque, about 5-7 minutes.

5. 5

   Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and garnish with chopped cilantro if desired.

Tools you’ll need

• Large pot with lid
• Cutting board
• Chef's knife
• Wooden spoon

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