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Servings:

Jambalaya Shrimp Taco Bowl

Taco Tuesday just got a whole lot tastier! Our recipe combines jambalaya shrimp in a savory tomato broth with all the classic taco toppings. Add in some brown rice, lettuce, tomatoes, cheese, jalapeños, and more - it's an unbeatable flavor combo! These beautiful bowls are perfect for lunch or dinner - or better yet, why not make them ahead for meal prep?

Total Time

45min

4.6

5 Ratings

Author: SideChef Everyday

Servings:

Ingredients

•

1 box
(12 oz)

Jambalaya Mix

•

2 1/2 cups

Water

•

1 bag
(12 oz)

Medium Peeled Frozen Shrimp , thawed

•

1 pckg
(14 oz)

Andouille Sausages , sliced

•

Small Yellow Onion , chopped

•

1 can
(14.5 oz)

Diced Tomatoes

•

2 cups

Shredded Lettuce

•

1 can
(15 oz)

Black Beans

•

Small Red Onion , chopped

•

Large Avocados , sliced

•

1/2 bunch

Fresh Cilantro , chopped

•

1 cup

Sliced Pickled Jalapeño Peppers

•

1 tsp

Dried Oregano

•

1 tsp

Simply Organic Garlic Powder

•

4 Tbsp

Olive Oil

•

to taste

Salt

Cooking Instructions

In a deep frying pan, heat the Olive Oil (4 Tbsp) over medium-high heat. Add Yellow Onion (1) and Andouille Sausages (1 pckg) . Cook until onion is soft about 3-4 minutes.

Add Water (2 1/2 cups) , Jambalaya Mix (1 box) , Diced Tomatoes (1 can) , Dried Oregano (1 tsp) , Simply Organic Garlic Powder (1 tsp) , and Salt (to taste) . Cover the pot with a lid and simmer over low heat for about 15 minutes until the water is mostly absorbed.

Stir in the Frozen Shrimp (1 bag) and cover. Cook for about 10 more minutes until the shrimp is cooked and the rice is tender. Remove from heat.

Let it sit for 5-7 minutes.

Transfer jambalaya rice to a serving bowl. Top with Lettuce (2 cups) , Black Beans (1 can) , Avocados (3) , Red Onion (1) , Pickled Jalapeño Peppers (1 cup) , and Fresh Cilantro (1/2 bunch) . Enjoy it warm.

Nutrition Per Serving

CALORIES

757

FAT

33.7 g

PROTEIN

38.8 g

CARBS

76.2 g