Jambalaya is a favorite in the Manthe house, and this is kind of my lazy version of it. It only takes about 15 minutes to make, and I use a lot of ready-to-go ingredients.
1 Tbsp. Emeril’s Bayou Blast seasoning
1 lb. large pre-cooked shrimp (peeled and deveined)
12 oz. pre-cooked sausage, chopped (choose your favorite, I used turkey kielbasa)
2 tsp. olive oil
1 20-oz. bag of frozen stir-fry vegetables
2 garlic cloves, diced
1/4 c. chicken stock
- Season shrimp and sausage with Bayou Blast, set aside.
- Heat a large skillet over medium-high heat with olive oil.
- Cook vegetables for 3-4 minutes, stirring frequently.
- Add sausage and cook another 2 minutes, continuously stirring.
- Add shrimp to skillet along with the garlic, and cook everything for about 1 minute.
- Pour chicken stock into pan and mix through to moisten.
-You could easily serve this with rice or cauliflower rice. It’s also good on its own!
-I make a bunch of Emeril’s Bayou Blast seasoning to keep on hand because we make jambalaya often, and then I don’t have to mix up every time.
-I diced up some spicy peppers and threw them in the mix, too. Not everyone likes the heat, so add at your own risk.