Lentil Shrimp Jambalaya
One Pot Lentil Shrimp Jambalaya Bowls {Grain Free}
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 1/4 cup (170 grams) sliced pre-cooked andouille sausage or chicken sausage (see notes for uncooked sausage instructions)
- 1–2 Tablespoons light olive oil or butter
- ⅔ cup chopped celery
- ⅔ cup diced onion
- ⅔ cup diced bell pepper
- 1 teaspoon minced garlic or 2 garlic cloves
- 1 jalapeño, sliced (deseed for less spicy)
- 1 cup crushed tomatoes
- 3 cups cooked lentils or 1 1/4 cup uncooked lentils (see notes)
- 1/2 teaspoon cajun creole seasoning blend, more if desired
- 2 sprigs fresh thyme or 1/2 teaspoon dried thyme
- pinch smoked paprika (optional)
- 1 bay leaf
- 14–16 ounces medium raw shrimp, peeled and deveined, tail off (see notes for precooked shrimp)
- 1 cup sliced okra, fresh or frozen
- Slurry: 1 Tablespoon arrowroot starch or cornstarch mixed with 1 Tablespoon cold water
- Toppings: crushed red pepper flakes, kosher salt, freshly-cracked black pepper, fresh parsley, Cajun red hot sauce
Instructions
- 1
In a large pot over medium heat, add 1 Tablespoon oil. {NOTE: If using uncooked sausage, brown 5-6 minutes or until golden brown and remove from the pot and set aside. Extra oil will be needed for sautéing veggies.}
- 2
In the same pot, add the onion, celery, bell pepper, jalapeño, and garlic and sauté until the veggies are softened and fragrant.
- 3
Next stir in the crushed tomatoes, cooked lentils, cajun spices, smoked paprika, thyme and bay leaf. Continue cooking until the mixture reaches a simmer then reduce heat to medium-low, cover and simmer for 5 minutes.
- 4
Add the shrimp, okra, and browned sausage to the pot and stir to combine with spices, vegetables, and lentils. Cover and cook until shrimp and okra are cooked through, about 5 to 6 minutes.
- 5
For thicker jambalaya, add slurry. In a small bowl, whisk together the arrowroot and water until well combined.
- 6
Mix in the slurry and stir every couple minutes on low until the jambalaya thickens. Remove bay leaf before serving.
- 7
Serve in bowls with optional toppings.
- 8
Store leftovers in an airtight container in the fridge for up to 4 days.