A delicious recipe to try this season.
It just goteasier than everto make this Southern classic.
We’re making this recipe entirely on a sheet pan.
Credit: Greg DuPree; Food Styling: Rishon Hanners; Prop Styling: Kathleen Varner
Spicy and savory with lots of Creole flavor, thisjambalayacooks in just 35 minutes.
The andouille sausage renders a decent amount of fat, keeping the grains of rice and vegetable mixture moist.
The tomatoes and bell peppers provide a sweet counterpoint to the spicy Creole seasoning.
Make indentations in the rice and crack an egg into each well.
Cover and cook until the egg whites are set and the yolks are runny.
can diced tomatoes and green chiles (such as Rotel), drained
2(8.8-oz.)
precooked microwavable white rice
Directions
Preheat oven to 425F.
Bake until mixture is almost tender-crisp, 15 to 17 minutes, stirring mixture once halfway through cook time.
Meanwhile, thinly slice dark green parts of scallions; set aside.
Thinly slice white and light green parts of scallions; transfer to a large bowl.
Add shrimp, drained tomatoes and green chiles, and remaining 1 teaspoon Creole seasoning.
Using your hands, crumble rice into shrimp mixture to separate any clumps; stir to combine.
Set aside until ready to use.
Remove baking sheet from oven.
Stir shrimp mixture into bell pepper mixture on baking sheet; return to oven.
Sprinkle with dark green parts of scallions.
