Healthy Recipe, Quick Jambalaya

Jambalaya is not a dish we typically think of as quick or particularly healthy. Still, it can be both without losing any of its Creole character, as demonstrated by this lightened-up recipe. It’s inspired by one created by Louisiana-born food writer Vallery Lomas and featured in “Easy Weeknight Dinners” curated by New York Times Cooking editor-in-chief Emily Weinstein. It’s hearty enough to warm your belly without weighing you down and ready in under 30 minutes. Serves 4-6. – Susan Puckett

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, diced
• 2 pork, chicken, or vegan andouille sausages (6 ounces), diced
• 2 celery stalks, thinly sliced
• 1 green bell pepper, diced
• 4 garlic cloves, minced
• 1 tablespoon tomato paste
• 8 ounces peeled medium shrimp, thawed if frozen (optional)
• 2 cups cooked long-grain white rice
• 1 ½ teaspoons Creole seasoning, plus more, to taste
• Kosher salt and black pepper to taste
• 1 (15-ounce) can diced tomatoes
• Tabasco or other hot sauce, to taste and for serving
• 2 or 3 sliced scallions

Instructions

1. Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the onion and cook, stirring often, until softened, 5 to 7 minutes. Add the sausage and cook until it starts to brown for about 5 minutes. 
2. Add the remaining tablespoon of oil, then add the celery and bell pepper and cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in the garlic and cook until fragrant, about 1 minute.
3. Stir in the tomato paste and cook until very fragrant. 
4. Add shrimp to the pan and cook for a minute or two until they begin to turn pink but aren’t completely cooked through.
5. Reduce the heat to low and add the cooked rice. Sprinkle with 1 ½ teaspoons of the Creole seasoning and stir in the diced tomatoes.  Taste and add more Creole seasoning, if desired, along with salt, pepper, and hot sauce. Cook a few minutes longer until warmed through. 
6. Garnish each serving with a sprinkle of sliced scallions and pass the hot sauce to the table. 

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