Shrimp Jambalaya

🥘 Ingredients

• cayenne pepper
  2 tsp
• celery
  2 stalk
• chili powder
  2 tsp
• cumin
  2 tsp
• diced tomatoes
  2 can
• green bell pepper
  2 unit
• olive oil (divided)
  2 tbsp
• pepper
• rice
  1.5 c
• salt
• scallions
  4 unit
• shrimp
  20 oz
• veggie stock concentrate
  2 unit
• water
  2 c
• yellow onion
  2 unit

🍳 Cookware

• knife
• pot

1. 1

   Using a knife , halve, peel, and finely chop yellow onion . Core, seed, and remove the white veins from green bell pepper ; cut into thin strips, then cube. Cut celery into 1/2-inch pieces. Thinly slice scallions .

   yellow onion: 2 unit, green bell pepper: 2 unit, celery: 2 stalk, scallions: 4 unit
2. 

   2

    Heat 1 tablespoon olive oil in a pot over medium heat. Add onion, celery, and half the green bell pepper. Season with salt and pepper . Cook for about ⏱️ 5 minutes until softened.

   olive oil: 2 tbsp (divided), salt, pepper
3. 

   3

    Add rice , cumin , chili powder , and a pinch of cayenne pepper (careful, it's spicy!). Cook for ⏱️ 1 minute , stirring, to toast.

   rice: 1.5 c, cumin: 2 tsp, chili powder: 2 tsp, cayenne pepper: 2 tsp
4. 

   4

    Add diced tomatoes , veggie stock concentrate , and water . Bring to a boil, then reduce to a simmer. Cook for 15-20 minutes ( ⏱️ 20 minutes ), stirring occasionally, until rice is tender.

   diced tomatoes: 2 can, veggie stock concentrate: 2 unit, water: 2 c
5. 

   5

    Season shrimp with salt and pepper. Add shrimp and remaining bell pepper to the pot and stir. Cook for about 3-5 minutes ( ⏱️ 5 minutes ), until shrimp are pink and opaque in the center.

   shrimp: 20 oz
6. 6

   Serve the jambalaya with a sprinkle of scallions on top!