This stir-fry allows you to enjoy the flavors in slow simmered jambalaya during busy weekdays. If you like, replace the spices with store-bought creole seasoning.
Preparation time: 5 minutes
Cooking time: 15 minutes
INGREDIENTS | SERVES 4
- 1½ cups Basic Cooked Instant Rice
- 2 tablespoons olive oil, divided
- 1 garlic clove, finely chopped
- ½ medium onion, finely chopped
- 1 red bell pepper, thinly sliced
- 2 cups cooked shrimp
- ⅛ teaspoon salt, or to taste
- ⅛ teaspoon black pepper, or to taste
- ¼ teaspoon Tabasco sauce, or to taste
- 1 cup canned chopped tomatoes with juice
- 1 teaspoon chopped fresh thyme leaves
Prepare the Basic Cooked Instant Rice. Heat 1 tablespoon oil in a large heavy skillet or wok over medium-high heat. Add the garlic and onion. Stir-fry for about 2 minutes, until the onion begins to soften.
Add the red bell pepper. Stir-fry for 1 minute until it becomes tender. Add the cooked shrimp. Cook for 1 minute.
Heat 1 tablespoon oil in a medium saucepan. Add the cooked rice, stirring for a minute until it begins to turn light brown. Stir the salt, pepper, and Tabasco sauce into the rice.
Add the tomatoes and thyme leaves to the rice. Bring to a boil
Add the shrimp and vegetables to the pan. Cook for another minute, stirring to mix everything together. Serve hot.