Shrimp Jambalaya

🥘 Ingredients

• black pepper
  ¼ tsp
• cayenne pepper
  ¼ tsp
• celery
  2 stalks
• chili powder
  1 tsp
• cumin
  1 tsp
• diced tomatoes
  14 oz
• green bell pepper
  1 unit
• olive oil
  1 tbsp
• rice
  1½ cups
• salt
  ¼ tsp
• scallions
  2 unit
• shrimp
  12 oz
• veggie stock concentrate
  1 unit
• water
  2 c
• yellow onion
  1 unit

🍳 Cookware

• medium pot

1. 1

   Halve, peel, and finely chop the yellow onion . Core, seed, and cube half of the green bell pepper . Cut the celery into ½-inch pieces. Thinly slice the scallions .

   yellow onion: 1 unit, green bell pepper: 1 unit, celery: 2 stalks, scallions: 2 unit
2. 

   2

   Heat olive oil in a medium pot over medium heat. Add the onion, celery, and half the bell pepper. Season with salt and black pepper . Cook until softened ⏱️ 5 minutes .

   olive oil: 1 tbsp, salt: ¼ tsp, black pepper: ¼ tsp
3. 

   3

   Stir in the rice , cumin , chili powder , and a pinch of cayenne pepper . Cook, stirring constantly, to toast ⏱️ 1 minute .

   rice: 1½ cups, cumin: 1 tsp, chili powder: 1 tsp, cayenne pepper: ¼ tsp
4. 

   4

   Pour in the diced tomatoes , veggie stock concentrate , and water . Bring to a boil, then reduce heat to a simmer. Cook until rice is tender and liquid is absorbed ⏱️ 15 minutes , stirring occasionally.

   diced tomatoes: 14 oz, veggie stock concentrate: 1 unit, water: 2 c
5. 

   5

   Season shrimp with salt and pepper. Add the shrimp and remaining bell pepper to the pot. Stir gently and cook until shrimp are pink and opaque ⏱️ 3 minutes .

   shrimp: 12 oz
6. 6

   Serve the jambalaya hot, topped with the sliced scallions.