Brunch Jambalaya Recipe
Shrimp, crawfish and andouille sausage in a spiced bell pepper, onion and celery rice sauté. Topped with two eggs any style (+120-220 cal).
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Base
In a large skillet, heat the olive oil over medium heat. Add the onion, bell pepper, and celery, and sauté until softened, about 5-7 minutes.
- 2
Add the Garlic and Sausage
Stir in the minced garlic and sliced Andouille sausage, cooking for an additional 2-3 minutes until fragrant.
- 3
Cook the Rice
Add the rice to the skillet, stirring to coat it with the oil and mix with the vegetables. Pour in the chicken broth and add Cajun seasoning, salt, and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes or until the rice is tender.
- 4
Add Seafood
Once the rice is cooked, fold in the shrimp and crawfish tails. Cover and cook for an additional 5-7 minutes, until the shrimp are pink and cooked through.
- 5
- 6
Serve
Spoon the jambalaya into bowls, top with the cooked eggs, and garnish with sliced green onions.
