Transport yourself to Louisiana with this classic Creole and Cajun dish. The saucy, spiced rice is brimming with tender shrimp and flavorful andouille sausage. A blend of smoked paprika, cayenne, garlic, onion, thyme, and bay leaf add deep layers of flavor to every bite. Served with a side of crisp green beans, this dish will let the good times roll.
Meal Card: Shrimp and Andouille Jambalaya
Ingredients
- 1 – 2 packages Shrimp and Andouille Jambalaya
- 1 – 2 packages Green Beans
Directions
1A) For 2-servings
Remove plastic from jambalaya tray and place in a Suvie pan. Place jambalaya in Top Zone of Suvie.
2A) Before opening, gently tap green beans against the counter to break up any large pieces. Open green beans and add to a second Suvie pan. Season with 1 tbsp olive oil, 1/4 tsp salt and freshly ground pepper. Place green beans in Bottom Zone of Suvie.
1B) For 4-servings
Before opening, gently tap green beans against the counter to break up any large pieces. Open green beans into a bowl and toss with 2 tbsp olive oil, 1/2 tsp salt and freshly ground pepper.
2B) Remove the plastic from jambalaya trays and place each in the middle of a Suvie pan and evenly distribute half the green beans around the outside of each pan. Place both pans in Suvie.
3) Input settings and cook now or schedule. Be sure to select “Yes” when asked if cooking from frozen.
Suvie Cook Settings
Bottom Zone: Roast at 325°F for 15 minutes (for 4 servings, Roast at 350°F for 30 minutes)
Top Zone: Roast at 350°F for 30 minutes
4) When the cook is complete, stir the jambalaya together to evenly distribute the sauce. Divide between plates with the green beans. Season to taste with salt and pepper.
Nutrition
Nutritional Information per serving (2-4 servings per recipe): Calories 310, Total Fat 13g, Total Carbohydrates 35g, Total Sodium 1150mg, Total Protein 14g.