Make this quick, Creole-seasoned stir-fry to enjoy the flavors jambalaya on busy weeknights. You can replace the individual spices with store-bought creole seasoning.
Serves: 4Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy
- 2 Tbsp. olive oil, divided
- 1 garlic clove, finely chopped
- 1⁄2 medium onion, finely chopped
- 1 red bell pepper, thinly sliced
- 2 cups cooked shrimp
- 1 1⁄2 cups cooked rice
- 1⁄8 tsp. salt
- 1⁄8 tsp. ground black pepper
- 1⁄4 tsp. Tabasco sauce
- 1 cup canned chopped tomatoes with juice
- 1 tsp. chopped fresh thyme leaves
- Heat 1 tablespoon oil in a large, heavy skillet or wok over medium-high heat. Add the garlic and onion. Stir-fry for about 2 minutes, until the onion begins to soften. Add the red bell pepper. Stir-fry for 1 minute, until tender. Add the cooked shrimp. Cook for 1 minute. Stir in the cooked rice, stirring until it begins to turn light brown. Stir the salt, pepper, and Tabasco sauce into the rice. Add the tomatoes and thyme leaves to the rice. Bring to a boil.
- Add the shrimp and vegetables to the pan. Cook for another minute, stirring to mix everything together. Serve hot.