Rice > Jambalayas

Corn Noodle and Shrimp Jambalaya Recipe

Ingredients with Measurements:
- 1 lb. shrimp, peeled and deveined
- 1 cup corn kernels
- 8 oz. corn noodles
- 1 onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz.)
- 1 tsp. paprika
- 1 tsp. dried thyme
- 1 tsp. dried oregano
- 1/2 tsp. cayenne pepper
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 2 cups chicken broth
- 2 tbsp. olive oil
- 2 tbsp. butter
- 2 tbsp. chopped fresh parsley

Special equipment needed:
- Large pot or Dutch oven
- Colander

Step-by-step instructions:

1. In a large pot or Dutch oven, heat olive oil and butter over medium heat.
2. Add onion, green bell pepper, and garlic. Cook until vegetables are softened, about 5 minutes.
3. Add paprika, thyme, oregano, cayenne pepper, salt, and black pepper. Stir to combine.
4. Add diced tomatoes and chicken broth. Bring to a boil.
5. Add corn noodles and corn kernels. Reduce heat to low and simmer for 10 minutes.
6. Add shrimp and cook until pink and cooked through, about 5 minutes.
7. Stir in chopped fresh parsley.
8. Serve hot.


Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for cooking vegetables and boiling broth, low heat for simmering noodles and shrimp.
Serving size:
4 servings

Nutritional information:
Calories: 350
Fat: 13g
Carbohydrates: 36g
Protein: 23g

Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or water.
- Corn noodles can be substituted with any other type of pasta.
- Shrimp can be substituted with chicken, sausage, or tofu.

Variations:
- Add diced ham or bacon for a smoky flavor.
- Use different types of vegetables, such as celery, carrots, or okra.
- Add hot sauce or chili flakes for extra spice.

Tips and tricks:
- Make sure to devein the shrimp before cooking.
- Use fresh or frozen corn kernels, canned corn can be used as a substitute.
- Rinse the noodles with cold water after cooking to prevent them from sticking together.

Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat in the microwave or on the stovetop until hot.

Presentation ideas:
- Serve in a bowl with a sprinkle of chopped fresh parsley on top.

Garnishes:
- Chopped fresh parsley
- Sliced green onions
- Lemon wedges

Pairings:
- Cornbread
- Salad
- Steamed vegetables

Suggested side dishes:
- Garlic bread
- Roasted potatoes
- Grilled vegetables

Troubleshooting advice:
- If the jambalaya is too dry, add more chicken broth or water.
- If the jambalaya is too soupy, cook for a few more minutes to evaporate the liquid.

Food safety advice:
- Make sure to cook the shrimp until pink and cooked through.
- Store leftovers in the refrigerator within 2 hours of cooking.

Food history:
- Jambalaya is a Louisiana Creole dish that originated in the Spanish and French cultures of New Orleans.

Flavor profiles:
- Spicy, smoky, savory

Serving suggestions:
- Serve hot as a main dish.

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Taste: Spicy, Savory, Tangy, Aromatic, Hearty