We have made it to the first day of December and it is officially time to break out the cozy meals. There is something so comforting about warming up your kitchen and heart with this One-Pot Shrimp & Bean Jambalaya. And with minimal dishes to clean up, what a bonus!

A traditional jambalaya is a Creole dish originating from Louisiana and inspired by French and Spanish cuisine. It consists of a mix of rice, vegetables and meat. Typically sausage, chicken or pork and a type of seafood.

shrimp-bean-jambalaya

Jambalaya isn’t a usual dinner meal for me as I don’t normally purchase a ton of meat options all at once. So I felt like switching up the recipe to make it more aligned with a pescatarian diet.

Instead of the meat as the main protein source, I used:

  • chickpeas
  • kidney beans
  • shrimp

Both of the beans are an excellent source of plant-based protein and gut-friendly fibre. However, If you don’t have these exact beans available, you can just use what you have. Navy beans, black beans or pinto beans will all work well! Either way you’re cutting down on cost and added saturated fat compared to if you were using meat.

I am also a huge fan of seafood so including shrimp was a no brainer. I recommend purchasing raw and peeled shrimp to make your life a lot easier! But if you prefer a completely vegetarian dish, stick with the beans and just add an extra can of your choice.

shrimp-bean-jambalaya

Not surprisingly, you only need one large pot for this One-Pot Shrimp and Bean Jambalaya. Start with the veggies, add the liquid and rice, then once that is cooked mix in the shrimp and beans to finish the process. It’s that simple!

If you want to add some extra spice, try increasing the amount of cayenne or using some red pepper flakes. You could even douse it in your favourite hot sauce if you’re feeling brave! To cool it down, consider serving this Jambalaya with slices of avocado or a dollop of plain Greek yogurt or sour cream.

I hope you really enjoy this unique and pescatarian twist on jambalaya. Let me know what you think once you give it a try!

shrimp-bean-jambalaya
Shrimp-and-Bean-Jambalaya
5 from 1 review

Shrimp & Bean Jambalaya

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Author: Ashlen Leonard
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Ingredients
 

  • 2 tbsp olive oil
  • 1/2 white onion, diced
  • 4 cloves garlic, minced
  • 1 1/2 red or green bell peppers, diced
  • 2 stalks celery, diced
  • 1 796 ml can diced tomatoes
  • 3 cups vegetable broth
  • 1 1/2 cups uncooked parboiled rice
  • 1 tsp cayenne
  • 1 tbsp garlic powder
  • 1/2 tbsp paprika
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1 bay leaf
  • 1 lb raw large shrimp, peeled
  • 1 341 ml can peaches and cream corn
  • 1 540 ml can chickpeas, drained and rinsed
  • 1 540 ml can red kidney beans, drained and rinsed
  • 2 cups fresh spinach, chopped (optional)
  • 1-2 tsp salt
  • Black pepper

Instructions
 

  • In a large pot over medium heat, add in the olive oil. Next, add the onion, garlic, bell pepper and celery and sauté for 5 minutes, or until the vegetables are softened.
  • To the pot, add the diced tomatoes, vegetable broth, rice, cayenne, garlic powder, paprika, onion powder, oregano and bay leaf. Mix well.
  • Cover and bring the mixture to a boil and then reduce to medium-low heat. Cook for ~15 minutes, or until the rice is cooked.
  • Once the rice is cooked, remove and discard the bay leaf. Mix in the raw shrimp and cover again for 5 minutes or until the shrimp is pink and cooked.
  • Mix in the corn, chickpeas and kidney beans, as well as the spinach. Cook for 2 minutes, or until the spinach is wilted.
  • Season with salt and pepper. Serve and enjoy!

Notes

For extra spice, add some red pepper flakes or your favourite hot sauce!