Peapod Meal Kit: Creole Jambalaya With Quinoa By Seeds Of Change
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Prep time: 5 min. Cook time: 15 min. Serves 4. Step 1: In a large lidded skillet or Dutch oven heat 1 Tbsp. organic extra virgin olive oil. Once oil is hot add onion, celery, bell pepper, and garlic. Cook and stir for 3-4 minutes until vegetables begin to brown and soften, season with pinch of salt and pepper if desired. Step 2: Add shrimp to the vegetables and continue to cook and stir for 3-4 minutes, until shrimp are mostly cooked. Step 3: Massage the pouches of rice to loosen grains and add to the pan with diced tomatoes, crawfish tail meat, Creole seasonings, and Worcestershire sauce.* Stir well, cover and cook all ingredients together for 3-5 minutes, stirring occasionally until hot and bubbly and shrimp are cooked through. *Chef tip: If you like a bolder flavors use more of the Creole seasoning and Worcestershire sauce, if you like it on.
DescriptionPeapod Meal Kit: Creole Jambalaya With Quinoa By Seeds Of Change.
Other DescriptionThis updated version of a classic southern Creole Jambalaya embraces the Spanish heritage and culinary influences on the Creole culture in southern Louisiana while bringing the benefits of organic whole grain rice and quinoa to the bayou.
Serving Size: 406.0 g
Servings per Container: 4
|Total Fat||4 g|
|Saturated Fat||0.5 g|
|Trans Fat||0 g|
|Dietary Fiber||5 g|
|Daily Percent Of Vitamin A||25|
|Daily Percent Of Vitamin C||45|
|Daily Percent Of Calcium||8|
|Daily Percent Of Iron||15|
Ingredients2 Pouch Seed's of Change® Spanish Style Rice. 3/4 Cup Organic Spanish Onion, Diced. 3/4 Cup Organic Celery, Diced. 3/4 Cup Organic Green Bell Pepper, Diced. 2tsp. Organic Garlic, Minced. 1 Pinch Salt. 15.5 oz. Organic Canned Diced Tomatoes. 8 oz. Shrimp, Peeled and Deveined, Raw. 8 oz. Crawfish Tail Meat, Cooked. 1/4 - 1 tsp. Creole Seasonings. 1/2 - 1 Tbsp. Worcestershire Sauce.