Healthy Recipe: Quick Jambalaya

Jambalaya is not a dish we typically think of as quick or particularly healthy, but it can be both of those things without losing any of its Creole character as demonstrated by this lightened-up recipe. It’s inspired by one created by Louisiana-born food writer Vallery Lomas and featured in “Easy Weeknight Dinners” curated by New York Times Cooking editor in chief Emily Weinstein. It’s hearty enough to warm your belly without weighing you down, and ready in under 30 minutes. Serves 4-6. – Susan Puckett

Ingredients

• 2 tablespoons extra-virgin olive oil

• 1 medium yellow onion, diced

• 2 pork, chicken, or vegan andouille sausages (6 ounces), diced

• 2 celery stalks, thinly sliced

• 1 green bell pepper, diced

• 4 garlic cloves, minced

• 1 tablespoon tomato paste

• 8 ounces peeled medium shrimp, thawed if frozen (optional)

• 2 cups cooked long-grain white rice

• 1 ½ teaspoons Creole seasoning, plus more, to taste

• Kosher salt and black pepper to taste

• 1 (15-ounce) can diced tomatoes

• Tabasco or other hot sauce, to taste and for serving

• 2 or 3 sliced scallions

Instructions

1. Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the onion and cook, stirring often, until softened, 5 to 7 minutes. Add the sausage and cook until starting to brown, about 5 minutes.

2. Add the remaining tablespoon of oil, then add the celery and bell pepper and cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in the garlic and cook until fragrant, about 1 minute.

Stir in the tomato paste and cook until very fragrant.

3. If using shrimp, add it to the pan and cook for a minute or two until they begin to turn pink but aren’t completely cooked through.

4. Reduce the heat to low and add the cooked rice. Sprinkle with 1 ½ teaspoons of the Creole seasoning and stir in the diced tomatoes. Taste and add more Creole seasoning, if desired, along with salt, pepper, and hot sauce to your liking. Cook a few minutes longer until warmed through.

5. Garnish each serving with a sprinkle of sliced scallions and pass the hot sauce at the table.

Susan Puckett is an Atlanta-based food writer and cookbook author.