Sausage & Shrimp Jambalaya w/ Rice Medley
Ready in 40 Minutes
Unpack Your Kit Ingredients
rice medley (InHarvest)
shrimp (Seattle Fish/Fabulous Fish)
local kielbasa (Circle B Ranch)
organic extra virgin olive oil packets
local flour (Pride of the Prairie)
chopped red onion
chopped bell pepper
fresh thyme sprig
organic vegetable broth concentrate (Savory Choice)
chopped green onion
Grab Your Cookware and Staples
medium saucepan with lid
cutting board and knife
dutch oven or heavy stockpot with lid
salt and pepper
Step 1: Cook the Rice
BOIL 1 3⁄4 cups water in a medium saucepan over high heat.
STIR in the rice medley.
REDUCE heat to medium-low, cover and simmer for 30 minutes or until desired texture.
Step 2: Prepare the Proteins
While the rice is cooking…
RINSE the shrimp under cold water in a colander.
SLICE the desired amount of pre-cooked kielbasa diagonally into bite-sized pieces. Set aside.
Step 3: Cook the Veggies
HEAT the contents of extra virgin olive oil packets in a dutch oven or heavy stockpot over medium-high heat.
ADD the flour and stir constantly to form a roux. (That’s a fancy French word for a thickener for sauces and soups.) Continue cooking and stirring for 3-5 minutes until the mixture resembles the color of a penny.
STIR in the red onion, bell pepper, celery, minced garlic, cayenne pepper, and fresh thyme sprig. Season to taste with salt.
COOK until the veggies soften, about 5 minutes.
Step 4: Add More Tasty Ingredients & Enjoy!
MIX the vegetable broth concentrate with 1 cup of hot water in a small bowl.
STIR in the vegetable broth and clam juice into roux and veggie mixture. Bring to a boil.
ADD the bay leaf, reduce heat to low, cover with a lid and simmer for 10 minutes.
ADD the kielbasa, shrimp, parsley, and green onion.
COOK until the shrimp just turns pink.
TASTE and season as needed with salt and pepper.
REMOVE the bay leaf and thyme sprig and discard.
SPOON the rice into serving bowls and cover with a generous portion of jambalaya.
★TIP: Please recycle your dinner kit packaging. Our containers are compostable and made from plant-based materials.
Wine: La Marca Prosecco (Italy)
With delicate, golden straw color and lively effervescence, this wine offers aromas of fresh citrus, honey and white flowers. The palate is fresh and clean, with flavors of ripe lemon, green apple and grapefruit framed by mineral undertones.
Beer: Boulevard Pale Ale
A smooth, fruity, well-balanced beer with year-round appeal. A variety of caramel malts impart a rich flavor and amber color, while liberal use of Cascade hops adds zest and aroma.
Good Food for Real People
At Happy Food Co., we source our ingredients from the finest local and regional suppliers so you can feel great about what you’re putting on the table.
We know that eating well is important to you, and we’re delighted to be part of your evening dinner. Hope you enjoy this meal as much as we loved designing it for you.
— Chef K
Show and Tell
Or share your feedback directly with us.