Jambalaya with Fuego Box

Fuego Box Hot Sauce of the Month Club has scoured the Earth looking for the perfect craft and small-batch hot sauces for our boxes. They don’t focus on insane heat or gimmicky sauces; but on dynamic taste accompanied by the appropriate amount of heat. Their goal is to deliver you the best hot sauces you’ve probably never heard of. Use code PHILMYTUMMY for $10 off your order!

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Fuego Box was created by a guy who went down the hot sauce rabbit hole . It started with an early Tapatío obsession and advanced with the likes of Cholula, Crystal, and Sriracha. After that, things really got crazy… bhut jolokia and african fatalii peppers; locally harvested, hand-bottled hot sauces; and unique and delicious flavors that go with just about every kind of food.
In a nutshell, Fuego Box wants to bring emerging hot sauces that you’ve probably never heard of to your hot sauce shelf (you have one, right?). No need for you to go down the hot sauce rabbit hole; we already took the trip and came back with some damn fine sauces. We always focus on flavor over ‘ass-burning heat’ and avoid gimmicky hot sauces like the plague. So go ahead, place an order and get ready for the world’s best hot sauces to come a-knockin’!
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Photo from WomansDay.com

Our top-rated jambalaya is a satisfying and hearty dinner that comes together in just a little over 30 minutes. We love the convenience of one-dish meals–which minimize both prep and cleanup time. Using both Andouille sausage and juicy pink shrimp, this jambalaya recipes is like a spicy surf-and-turf. To save time and money, buy frozen peeled shrimp and thaw in the refrigerator or under cold, running water. If you don’t have a Dutch oven, you can cook this dish in a large stockpot or soup pot.

 

 

 

Ingredients:

  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 1 cup chopped red bell pepper
  • 1 tablespoon minced garlic
  • 6 ounces andouille sausage, sliced
  • 1 cup uncooked long-grain white rice
  • 1 teaspoon paprika
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dried oregano
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon garlic salt
  • 1 bay leaf
  • 2 cups fat-free, less-sodium chicken broth
  • 3/4 cup water
  • 1 tablespoon tomato paste
  • 1/2 teaspoon hot pepper sauce
  • 1 (14.5-ounce) can no salt-added diced tomatoes, undrained
  • 1/2 pound peeled and deveined medium shrimp
  • 2 tablespoons chopped fresh parsley

Directions

  1. Heat olive oil in a large Dutch oven over medium-high heat. Add chopped onion, chopped bell pepper, minced garlic, and sausage; sauté 5 minutes or until vegetables are tender.
  2. Add rice and the next 7 ingredients (through bay leaf); cook 2 minutes. Add broth, water, tomato paste, hot pepper sauce, and diced tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add shrimp; cook 5 minutes. Let stand 5 minutes. Discard bay leaf. Stir in parsley.

Recipe from MyRecipe.coms

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