Meal Kit
Cajun-Style Shrimp Jambalaya
with poblano peppers and rice
Prep & Cook Time: 45-55 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Shellfish (Shrimp)
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Under %{max_calories} calories
Chef
Jimmy Shay
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 8 fl. oz. Tomato Sauce
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8 oz. Shrimp
- 1 Onion
- 5.47 oz. Long Grain White Rice
- 1 Poblano Pepper
- 2 Green Onions
- 2 tsp. Mirepoix Broth Concentrate
- 2 Garlic Cloves
- 2 tsp. Blackening Seasoning
- 3 Thyme Sprigs
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) 4qYxrwPM
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Calories530
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Carbohydrates87g
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Net Carbs79g
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Fat11g
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Protein25g
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Sodium1960mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Medium Non-Stick Pan
- 1 Medium Pot
- 1 Small Pot
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using 16 oz. shrimp, follow same instructions as 8 oz. shrimp, working in batches if necessary.
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If using scallops, pat dry. Cook until scallops reach minimum internal temperature, 1-2 minutes per side. Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same.
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1 Cook the Rice
Bring a small pot with rice, a pinch of salt, and 11/2 cups water to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner and set aside.While rice cooks, continue recipe. -
2 Prepare the Ingredients
Stem and coarsely chop thyme.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.Halve and peel onion. Cut halves into 1/4" slices.Mince garlic.Stem poblano, seed, and cut into 1/2" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping. -
3 Start the Jambalaya
Place a medium pot over medium heat and add 2 tsp. olive oil. Add poblanos (to taste), red onions, white portions of green onions, and half the green portions of green onions (reserve remaining for garnish) to hot pot. Stir occasionally until vegetables are lightly browned and starting to soften, 3-5 minutes.
Add garlic and stir occasionally until fragrant, 20-30 seconds.Add tomato sauce, 3/4 the blackening seasoning (reserve remaining for shrimp), mirepoix base, and 1 cup water. Cover, reduce heat to low, and stir occasionally until vegetables are tender, 8-10 minutes.While jambalaya cooks, continue recipe. -
4 Cook the Shrimp
Pat shrimp dry and season all over with remaining blackening seasoning.
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add shrimp to hot pan and cook until pink and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.Remove from burner. -
5 Finish Jambalaya and Finish Dish
Transfer cooked rice to hot pot with sauce. Stir in thyme.
Remove from burner.Plate dish as pictured on front of card, topping jambalaya with shrimp and remaining green portions of green onions. Bon appétit!
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