Relishments

Savoring life in the Berkshires

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • About
    • Start Here
    • Relishments Around the Web
  • Flexitarianism
    • Cookbooks
  • Recipes
    • Recipe Reviews
  • The Berkshires
    • Boothbay, Midcoast Maine and More
    • Adventures in Other Places
  • Technology
    • My Favorite Technology Tools
  • Contact
    • Sponsor

Make Lunch Ahead: Jambalaya-Style Rice with Shrimp

Published on October 28, 2011 By Emily. Updated on February 2, 2015

One of the reasons I first started cooking was my displeasure with what I was bringing to work for lunch.  I found myself wanting a real meal midday.  Not a sandwich (sandwiches can be real meals, but the ones I was making weren’t), not a prepackaged freezer meal, not a container of yogurt.  A real, hot, meal.

3 years later, I’m still working on coming up with good lunch ideas that don’t add a lot of time to my daily routine.  The easiest way to make this happen is to cook up a big batch of something over the weekend and portion it out to last for the week.  Lately I’ve been on a roll.  Two weeks ago I made vegetarian chili in my slow cooker.  Last week it was Moroccan Lentil Soup.  This week it was a jambalaya style creation that turned out great.  After the food is cooked and cooled down, it gets divided up and put in the fridge.  We’ve recently discovered that canning jars with plastic storage caps are perfect for this-they don’t leak, they’re sturdy, they’re glass and they hold the perfect amount of food.

jambalaya shrimp

Jambalaya-Style Rice with Shrimp

This recipe was highly inspired by a post on the Simple Dollar, but the original recipe is so flexible that it can be overwhelming. This version supplies explicit instructions for a delicious and filling dish that can serve a crowd or provide lunch for 2 for a week.

Makes about 10 servings

1 tablespoon vegetable oil
1/2 an onion, diced
2 cups uncooked white rice
4 and 1/2 cups chicken broth or water
spice mix-a 1/4 teaspoon of each of the following:  cayenne pepper, paprika, black ground pepper, chili powder, garlic powder, and basil (inspired by the Simple Dollar)
1 and 1/2 cups kidney beans
1/2 pound frozen shrimp, defrosted
1 green pepper, diced
1 cup canned diced tomatoes

1. Heat the vegetable oil in a 4 quart saucepan on medium heat.  Add the onion and cook until the onions are soft, about 5 minutes.  Add the rice, stirring to toast for about 2 minutes.

2.  Pour the chicken broth into the saucepan and stir to remove any rice or onions from the bottom of the pan.  Turn the heat up to medium-high and allow the mixture to come to a boil.

3.  Return the heat to medium and add your remaining ingredients (spice mix, kidney beans, shrimp, green pepper and tomatoes). Stir to evenly combine.  Allow to simmer for about 20 minutes, or until the rice and shrimp are cooked through.

4.  Divide into portions for lunches and enjoy throughout the week!

Related Posts

My First Broccoli and Mushroom Calzone–Succe...
Highlights: Back to School
Pasta Puttanesca with White Beans
The Final Countdown (HLS in 4!) + Smoothie Recipe
Did you enjoy this post? Share it!

Filed Under: recipe, seafood main dish Tagged With: lunch, recipe, seafood main dish

« More Little Things
Highlights: Halloween for Foodies »

Comments

  1. Krista @ Can't Survive on Yarn Alone says

    October 29, 2011 at 7:58 pm

    This is definitely on my to-make list now. We make jambalaya quite often but it is via the prepacked rice mix.

    • Emily says

      November 13, 2011 at 4:58 pm

      Let me know when you try it. It should have a lot less sodium than a prepackage mixed and it’s not that much harder. The original Simple Dollar post suggests making a big batch of the spice mix and then just using a couple teaspoons whenever you need it (presumably, for more than just jambalaya).

  2. bâche d hivernage pour piscine says

    August 24, 2012 at 11:37 am

    Do you have a spam issue on this blog; I also am a blogger, and I was wanting to know your situation; we have created some nice methods and we are looking to swap techniques with other folks, be sure to shoot me an email if interested.

  3. Carlo Reikowsky says

    March 2, 2013 at 8:00 am

    Great site. Plenty of helpful information here. I’m sending it to some buddies ans also sharing in delicious. And naturally, thanks for your sweat!

  4. msgzs.smez.net:88 says

    April 20, 2013 at 4:07 pm

    Appreciate the recommendation. Let me try it out.

    Also visit my blog :: msgzs.smez.net:88

  5. Greg Jacobs Emperor Social says

    May 10, 2013 at 2:15 pm

    I want to to thank you for this wonderful read!! I definitely loved
    every little bit of it. I’ve got you book marked to check out new stuff you post…

  6. Brittany says

    June 5, 2013 at 11:12 am

    Hey there! I know this is kind of off topic but
    I was wondering which blog platform are you using for this
    website? I’m getting sick and tired of WordPress because I’ve had issues with hackers and I’m looking at options for another platform. I would be awesome if you could point me in the direction of a good platform.

    I sincerely appreciate that you taking a time period to evaluation my account. You are welcome to have a look at my personal website as well for additional advice and very helpful strategies :: Brittany

  7. relabira.com says

    June 27, 2013 at 9:13 am

    I know this if off topic but I’m looking into starting my own blog and was wondering what all is needed to get set up? I’m assuming having a blog like yours
    would cost a pretty penny? I’m not very web smart so I’m not 100% certain.

    Any recommendations or advice would be greatly appreciated.
    Thank you

  8. xhamster hq says

    September 1, 2013 at 6:00 am

    You completed various nice points there. I did a search on the theme and found a good number of people will consent with your blog. Thank’s for you recommend.

  9. adoptar gatos says

    September 24, 2014 at 11:13 pm

    Muy frecuentemente es buena idea consultar a otros dueños de la misma raza
    a otras familias que ya poseen perro. La información de estas personas vale
    mucho mas que la de un vendedor de una tienda de animales..

    My site – adoptar gatos

  10. Rajeev Khetan says

    January 31, 2015 at 1:45 am

    I tried this recipe and my spouse really loved it. Thanks a lot, keep posting amazing recipes.

  11. Arun Pradhan says

    October 1, 2015 at 12:59 pm

    It’s a shame you don’t have a donate button! I’d without a doubt donate to this superb blog!
    I guess for now i’ll settle for bookmarking and adding your RSS feed to
    my Google account. I look forward to brand new updates and will share this blog with my Facebook group.
    Talk soon!

Trackbacks

  1. » Make Lunch Ahead: Baked Chili Brown Rice and Vegetables » Relishments says:
    January 9, 2012 at 6:31 pm

    […] mentioned a few months ago, I’ve been trying to make food during the weekend that Brian and I can take to school as a hot lunch.  My favorite recipes make a lot of food with little effort and require few dishes or utensils […]

  2. Soft Polenta with Roasted Smoky Chickpeas, Grape Tomatoes, Chard, and Creamy Basil Sauce & Great Bowls of Food Cookbook Review | Relishments says:
    July 22, 2016 at 2:36 pm

    […] and I love mixing flavors and ingredients together.  My recipes for Spaghetti Squash Puttanesca, Jambalaya-Style Rice with Shrimp or Swiss Chard Topped Farro with Crumbled Bacon are good examples of this […]

Welcome!

Welcome to Relishments! Follow along with my adventures in flexitarian eating and cooking in the Berkshires of Western Massachusetts.

The Berkshires
Recipe Index
CSA Menu Plan
First Time?
 

Support Relishments on Patreon

Just so you know…

I’m just a girl who loves to cook and eat. This site is not a source for nutritional information.

Relishments is affiliated with various sponsors. Some product links on this site are affiliates; I may get portion of the sale. All opinions on this site are honest, regardless of revenue opportunities. Find out more about my policies here

Relishments is affiliated with…

View my food journey on Zomato!

  
Ahalogy Badge

relishments

New year, new word! This year, I'm focusing on bei New year, new word!
This year, I'm focusing on being deliberate in my speech, my relationships, my work and my time. Change isn't going to happen my chance!
More of my thoughts are on the blog, link in my profile.
.
.
.
#onelittleword #myoneword #newyears #newyearsresolution #2021 #2021theme
My top 9 of 2020. In typical 2020 fashion, I had a My top 9 of 2020.
In typical 2020 fashion, I had all kinds of issues getting my Top 9 created this year and this image still has problems. 
But the images are accurate and nicely summarize the year - take out from local establishments (@aokberkshirebbq, @thebreakroomgw, @northadamsfarmersmarket), #RelishmentsBakes projects, the natural beauty of the Berkshires and our successful container garden.
.
.
.
#topnine2020 #2020 #newyear
New on the blog: my 8 favorite recipes I made in 2 New on the blog: my 8 favorite recipes I made in 2020. This post has ideas for every meal and features recipes from @bonappetitmag, @kingarthurbaking, @budgetbytes, @markbittman, @smittenkitchen and @wholefully.
.
Link in profile.
.
I'd love to hear about the best things you cooked this year!
.
.
.
#recipe #recipereview #favoriterecipe
Apparently, in the weirdness that is 2020, posting Apparently, in the weirdness that is 2020, posting to my Instagram feed was one of the things that didn't make the cut. There are more items than I'd prefer in that category, but recently I've felt like I'm beginning to get my feet firmly planted beneath me again. This fall was so busy with learning how to teach remotely and parent 2 children well. I don't anticipate that life will ever feel not busy, but I've been able to carve out some time lately for activities I've been missing. Making bread is one of those activities. Hopefully, more posts in the feed will be more frequent going forward. 
.
.
.
Peasant bread recipe from @breadin5
For last month's #RelishmentBakes challenge I made For last month's #RelishmentBakes challenge I made apple turnovers with puff pastry from scratch. I am so pleased with how well they turned out and proud of myself for tackling puff pastry.  Get all the details at the link in my profile. Next month's challenge is coming soon!
.
.
.
#BakingChallenge #BakingFromScratch #bakealong #turnovers #AppleTurnovers
Sunset in North Adams . . . #igers413 #WigwamWeste Sunset in North Adams
.
.
.
#igers413 #WigwamWesternSummit #InTheBerkshires #WesternMA #WesternMass #VisitTheBerkshires #NorthAdams #NAmazing #sunset
#sponsored All the time we've spent at home lately #sponsored All the time we've spent at home lately has definitely had me looking to expand the snack options in my pantry.  I jumped at the chance to try these @sunmaid Sour Raisins  and they immediately became one of my daughter's favorite snacks. She likes them because they're reminiscent of candy, I like them because they're technically fruit and they come prepackaged for easy snacking and taking on the go. I was pleasantly surprised at how tasty they are!
#howyoulikethemsours #contest #complimentary @Influenster
This weekend's weather was amazing and my family e This weekend's weather was amazing and my family embarked on the only way to kick off fall: we went apple picking at Jaeschke Orchards in Adams.  The parking lot was full, but out in the orchard we hardly came across any other groups.  The trees were heavy with apples and we quickly filled our bag. Looking forward to apples for snacks, pie, crisp and turnovers in the coming weeks.
This month's #RelishmentBakes challenge may sound This month's #RelishmentBakes challenge may sound familiar because it's a repeat. Sort of. Get all the details and join me in some turnover baking this month at the link in my profile.
.
.
.
#bakealong #BakingFromScratch #BakingChallenge #baking
Load More... Follow on Instagram

Copyright © 2021 · Foodie Pro Theme On Genesis Framework · WordPress · Log in