Jambalaya

Family friendly jambalaya I might add. My husband and I typically like a little kick-which this recipe can be altered for…but for the whole family, we stuck with no spice. I tried to push myself a bit with this recipe. Some ingredients I have in my pantry all the time, while others not so much. I typically buy sweet or hot Italian sausage, yet I choose to go with a Polish Kielbasa. Salty and savory, this dinner is sure to be a hit. Just like many of my dinners, this one recipe makes for excellent leftovers, that is of course if you didn’t eat it all up for dinner!

IMG_5521

Ingredients:
1 onion, diced
1 red pepper, diced
3 tablespoons avocado oil
4 cloves garlic, minced
2 tablespoons tomato paste
1 teaspoon oregano
1 teaspoon paprika
1 lb polish kielbasa, sliced
1 14 ounce can diced tomatoes (you can use fire roasted)
1 cup long grain rice
2 cups chicken stock
1 lb jump shrimp, peeled and devined
1/2 teaspoon old bay seasoning
1/2 lemon, juiced
2 tablespoons fresh parsley, chopped
salt and pepper

Directions:
1. In a large dutch oven, add onion, red pepper, avocado oil and salt and pepper over medium heat. Cook, stirring often for 4-5 minutes or until vegetables are tender.
2. Add garlic, tomato paste, oregano, paprika and kielbasa. Cook for 2 minutes, stirring constantly to prevent garlic from burning.
3. Add diced tomatoes, rice, and chicken stock. Bring to a boil; reduce heat to medium low and cover the pot with the lid. Cook for 20 minutes or until rice is tender.
4. Add the shrimp and old bay seasoning. Cook for 4-5 minutes or until the shrimp is cooked through.
5. Add the juice of 1/2 lemon and fresh parsley. Add additional salt and pepper if desired. Serve in bowls and enjoy!

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