Jambalaya

Pickler & Ben Assistant Food Stylist Khara Suitt shares her zesty recipe for Jambalaya! Learn to make this Louisiana staple at home.

Jambalaya
Serves 2 to 3

Ingredients

For the shrimp and kielbasa:
1/2 pound shrimp, peeled, deveined, and tails removed
1/4 teaspoon sea salt
1 teaspoon Caribbean Inspired Adobo Blend seasoning
1 teaspoon smoked paprika
7 ounces kielbasa sausage, sliced

For the jambalaya mix:
1 tablespoon extra-virgin olive oil
1 pound frozen okra
1 (15.5-ounce) can diced tomatoes
1 cup frozen roasted corn
1 teaspoon Caribbean Inspired Adobo Blend seasoning
1 teaspoon smoked paprika
1 teaspoon sea salt
1 teaspoon freshly ground black pepper

For serving:
Cooked rice

Directions

1. Make the shrimp and kielbasa: In a large bowl, toss shrimp with salt, Caribbean adobo blend, and paprika until well seasoned.

2. In a large skillet over medium-high heat, cook kielbasa until browned on both sides, about 3 to 4 minutes. Add shrimp and cook for 2 more minutes. Set aside.

3. Make the jambalaya mix: In a large skillet over medium-high heat, add olive oil and okra. Cook for 2 minutes, stirring continuously. Stir in corn, tomatoes, Caribbean adobo blend, smoked paprika, salt, and pepper, and cook for 2 minutes more. Add shrimp and kielbasa and stir to combine. Lower temperature to medium-low and stir until warm.

4. Serve over rice.

 

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