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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Another wonderful Cuisine at Home recipe that I am posting for safe keeping. These made a wonderful dinner for 2. I listed the chicken as an optional ingredient. I left it out and found there to be plenty of protein with the sausage and shrimp. It is suggested that this be served with a side of fried okra. Ingredients:
1/4 cup long grain white rice |
1/2 cup hot water |
3 ounces andouille sausages, sliced thin |
1 tablespoon olive oil |
1/3 cup diced onion |
1/3 cup sliced celery |
1/3 cup diced green bell pepper |
8 large shrimp, peeled, deveined and sliced in half lengthwise |
1 large garlic clove, minced |
1/2 cup shredded cooked chicken (optional) |
1/3 cup diced tomato |
2 tablespoons fresh parsley |
1 teaspoon tabasco sauce |
cajun seasoning, to taste |
2 (10 inch) flour tortillas |
Directions:
1. In a small saucepan bring the water and rice to a simmer, cover and cook until done and water has been absorbed; remove from heat and keep warm.
2. In a medium skillet warm the olive oil, add in the sausage and cook over medium-high heat for about 3 minutes.
3. Add in the onion, celery and bell pepper; saute 5 minutes or until crisp tender. Add the shrimp and garlic; cook stirring frequently until shrimp turns opaque, approximately 3 minutes.
4. Add chicken if using, tomatoes and rice; warm though, stir in parsley, Tabasco and a sprinkling of Cajun seasoning to taste.
5. Warm the tortillas and divide the jambalaya evenly between them, roll into a wrap. Enjoy!
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