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Shrimp & Bean Jambalaya

Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Main Course
Keyword: jambalaya, shrimp bean jambalaya
Author: Ashlen Leonard

Ingredients

  • 2 tbsp olive oil
  • 1/2 white onion diced
  • 4 cloves garlic minced
  • 1 1/2 red or green bell peppers diced
  • 2 stalks celery diced
  • 1 796 ml can diced tomatoes
  • 3 cups vegetable broth
  • 1 1/2 cups uncooked parboiled rice
  • 1 tsp cayenne
  • 1 tbsp garlic powder
  • 1/2 tbsp paprika
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1 bay leaf
  • 1 lb raw large shrimp peeled
  • 1 341 ml can peaches and cream corn
  • 1 540 ml can chickpeas drained and rinsed
  • 1 540 ml can red kidney beans drained and rinsed
  • 2 cups fresh spinach chopped (optional)
  • 1-2 tsp salt
  • Black pepper

Instructions

  • In a large pot over medium heat, add in the olive oil. Next, add the onion, garlic, bell pepper and celery and sauté for 5 minutes, or until the vegetables are softened.
  • To the pot, add the diced tomatoes, vegetable broth, rice, cayenne, garlic powder, paprika, onion powder, oregano and bay leaf. Mix well.
  • Cover and bring the mixture to a boil and then reduce to medium-low heat. Cook for ~15 minutes, or until the rice is cooked.
  • Once the rice is cooked, remove and discard the bay leaf. Mix in the raw shrimp and cover again for 5 minutes or until the shrimp is pink and cooked.
  • Mix in the corn, chickpeas and kidney beans, as well as the spinach. Cook for 2 minutes, or until the spinach is wilted.
  • Season with salt and pepper. Serve and enjoy!

Notes

For extra spice, add some red pepper flakes or your favourite hot sauce!