One Pan Jambalaya

One Pan Jambalaya

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course: Dinner
Cuisine: Healthy
Servings: 6 servings
Calories: 287 kcal
Author: Chelsea

Ingredients

• 3 sweet bell peppers I used a red, yellow, and green
• 1 medium yellow onion
• 13 ounces skinless smoked sausage (I use turkey sausage)
• 4 tablespoons olive oil, separated
• 2 and 1/2 teaspoons Creole seasoning, separated
• 2 teaspoons Italian seasoning,
• 8 ounces small or medium shrimp peeled and deveined OR just deveined*
• 1/2 teaspoon paprika
• 1 and 1/2 cups cherry tomatoes halved
• Salt and pepper
• 2/3 cup sliced green onions
• Optional: fresh parsley, 1/2 teaspoon red pepper flakes
• 2 packages (8.8 ounces EACH) precooked jasmine rice (such as Uncle Ben’s Ready Rice), or leftover cooked rice

Instructions

1. Preheat the oven to 425 degrees. Line a VERY large sheet pan with foil, parchment paper, or spray with cooking oil. (As you can see in the video I fit this all on one sheet pan, but you'll need a very large one). Remove the stem and seeds and chop the bell peppers into 2-inch pieces. Halve and then thinly slice the onion. Slice the turkey sausage into coins.
2. Place the cut peppers, onion, and sausage on a large sheet pan. Toss with 2 tablespoons olive oil, 1/2 teaspoon Creole seasoning, and Italian seasoning. Toss and bake for 8 minutes.
3. Prepare the shrimp -- make sure it is deveined. If you want you can also peel it here OR *cook it with the peel on (the shrimp shells contribute a depth of flavor and are less likely to get overcooked). You can also remove the tail here if desired. Meanwhile, toss the shrimp with 1 tablespoon olive oil, 1/2 teaspoon Creole seasoning, and paprika. 
4. Take the sheet pan from the oven and add in the seasoned shrimp and tomatoes. Cook for another 6-8 minutes. Remove and add the packaged rice, salt (I use about 1 teaspoon - do it to personal preference), pepper (I add 1/2 teaspoon), and remaining 1 to 1 and 1/2 teaspoons Creole seasoning (to taste). Toss and then to the oven for 2 more minutes.
5. Remove from the oven and remove the shell (unless you already did) and tails of the shrimp. (I left them on for aesthetics of the pictures)
6. Sprinkle with fresh green onions and fresh chopped parsley. Enjoy immediately.

source:https://www.chelseasmessyapron.com

Slow Cooker Jambalaya

Slow Cooker Jambalaya

Prep time 10 mins
Cook time 8 hours
Total time 8 hours 10 mins
Author: Tiffany
Recipe type: Main Dish
Cuisine: Cajun/American
Serves: 6

Ingredients

• 1 package andouille sausage
• ½ pound uncooked shrimp (peeled and de-veined)
• 1 large boneless skinless chicken breasts, pounded to even thickness
• 3 bell peppers (one each of green, red, and yellow or orange), diced
• 1 white or yellow onion, diced
• 2-3 jalapeños (see note), seeds and stems removed
• 1½ cups uncooked white rice
• 2 cups low sodium chicken broth
• 1 30-ounce can crushed tomatoes
• 1 tablespoon minced garlic
• 3 tablespoons store-bought or homemade cajun seasoning
• ½ teaspoon each salt and pepper, or to taste
• cilantro or parsley, for topping (optional)

Instructions

1. Slice sausage into sections (about ¼ inch thick slices). Remove tails from shrimp if they are still on. Chop chicken into 1-inch pieces.
2. Add sausage, chicken, bell peppers, jalapeños, chicken broth, tomatoes, minced garlic, cajun seasoning, and salt and pepper to greased slow cooker and stir to combine. Cover and cook for 3-4 hours on low. Stir in rice and cook another 1-2 hours until rice is fully cooked and tender
3. About 20 minutes before serving, uncover slow cooker, stir in shrimp, re-cover and cook for another 15-20 minutes. Stir contents of slow cooker, sprinkle with chopped cilantro or parsley if desired, and serve hot.
4. Notes
5. Two jalapeños will not make this dish real spicy. If you want more of a kick I recommend adding a third jalapeño.
   

source:http://www.lecremedelacrumb.com