Print

Lentil Shrimp Jambalaya {Grain Free}


  • Author: lindsay cotter
  • Prep Time: 15 min
  • Cook Time: 30 min
  • Total Time: 45 minutes
  • Yield: 5 1x

Description

One Pot Lentil Shrimp Jambalaya Bowls {Grain Free}


Scale

Ingredients

    • 1 cup to 1 1/4 cup lentils (uncooked) or 3 cups already cooked (see notes)
      • 3 cups Water or broth to cook lentils if needed
    • 170 grams or 1 1/4 cup sliced precooked or uncooked andouille sausage or chicken sausage – see notes for uncooked sausage instructions.
    • 12 tbsp oil or butter (as needed)
    • 2/3 to 1 cup each chopped celery, onion, and bell pepper. Around 2 1/2 c total. The “holy trinity” blend. Feel free to add in extra veggies, like chopped carrots. I did!
    • 3 garlic cloves, minced – 1 tsp minced
    • 1 jalapeno – sliced (deseed for less spicy)
    • 1 cup crushed tomatoes
    • 1/2 tsp cajun creole seasoning blend (feel free to add more if you like)
    • 2 sprig fresh thyme or 1/2 tsp dried thyme
    • pinch of smoked paprika (optional)
    • 1 bay leaf
    • 1416 ounces medium shrimp – peeled and deveined
    • 1 cup diced okra (fresh or frozen)
    • FOR THICKER JAMBALAYA MIX IN SLURRY – 1 tbsp arrowroot starch or cornstarch mixed with equal parts cold water.
    • Crushed red pepper flakes to garnish
    • Sea salt and freshly-cracked black pepper or peppercorns (to taste)

    Optional toppings: chopped fresh herbs (parsley or cilantro), extra jalapeño,  cajun hot sauce


Instructions

  • First, prepare your lentils (if using uncooked). For best results, first rinse lentils thoroughly. If you are using cooked lentils, skip the cooking step below.
  • Lentils: In a large pot, bring 3 cups of liquid (water or broth) to a boil. Add 1 1/4 cup of rinsed lentils. Cover tightly, reduce heat and simmer for about 15-20 minutes. Drain water from the lentils and set aside in a bowl.
  • In the same pot, add 1 tablespoon oil or butter over medium to medium high heat. NOTE: If you are using uncooked sausage, you may add it here to be browned and then remove. Will need extra oil for sautéeing veggies next.  If you are using pre-cooked sausage, then skip the browning and add cooked sliced sausage later with shrimp and lentils.
  • Add your onion, celery, carrots/bell pepper, jalapeño, and garlic. Sauté vegetables on medium to medium-high heat for a few minutes to coat the pan. Or until the onions are slightly browned and fragrant.
  • Next stir in the crushed tomatoes, cooked lentils, cajun spices, smoked paprika, thyme, bay leaf, and stir to combine.  Continue cooking until the mixture reaches a simmer.  Then reduce heat to medium-low, cover and simmer for about 5 minutes or so. Just to let the flavors release. You will not need to cook long since lentils are already cooked.
  • Lastly, stir in your shrimp and okra. Mix. For thicker jambalaya mix in arrowroot or corn starch slurry. Mix again.  Cook on medium, stirring once or twice, for 6-10 minutes or until shrimp or not longer pink. Add your chicken sausage back into the pot and return to low. Remove bay leaf before serving.
  • Serve in bowls and top with red pepper flakes, a dash sea salt and black pepper, and parsley, if desired. I added lots of cajun red hot sauce.

Notes

  • To make this dish even faster, you can use pre cooked shrimp and sausage and just add it to the cooked veggies and lentils. Then stir and cook for a few minutes to get flavors all combined.
  • If jambalaya is too thick for your liking, mix in 1/2 cup chicken broth. If it’s too thin, mix in arrowroot slurry. To be added with shrimp and okra.

  • Category: stew
  • Method: stove
  • Cuisine: Cajun

Keywords: lentil, shrimp, jambalaya, gluten free, dairy free, cajun, healthy, one pot, dinner, seafood, grain free

shares