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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!

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

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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).

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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 […]

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Last week Brian and I finally got around to hiring Last week Brian and I finally got around to hiring a sitter for a rare night out. We went to dinner at @publicna and took advantage of the opportunity with drinks, appetizers and dessert.

Pictured:
- Citrus Braised Beef Tacos
- "Chicken and Waffles"
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It was no surprise that Public was close to full on a Wednesday night - everything was so good. 

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New year, new theme word! This year's word is "enr New year, new theme word!
This year's word is "enrich" and I'm really excited about it.

I've written more about this year's theme on the blog. Click in the link in my profile or follow the link below to read the post.
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It's not New Year's Eve without a Top 9 post. It's It's not New Year's Eve without a Top 9 post.
It's almost all #Berkshires content this year, which is great.
1. A pasta salad reel that took longer to create than the recipe took to make.
2. A reel from North Carolina where I could have watched birds all day.
3. The @thelazygenius book giveaway.
4.@plantconnector 
5. @berkshiremuseum 
6.@sculpture.now at @themountlenox 
7. @massmoca 
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9. The #AshuwillticookRailTrail
New on the blog: My 2022 reflections on last year' New on the blog: My 2022 reflections on last year's theme word - resume. 

I was able to get back to many activities that were meaningful to me this year and I'm calling this theme a success. Follow the link below or click the link in my profile to read more.
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New on the blog: My Favorite Recipes of 2022. For New on the blog: My Favorite Recipes of 2022.

For the fourth year, I've recapped the best new (to me) recipes I made this year in the hope that they'll give you some new dishes to try. This year's list is short, but delicious. It includes @budgetbytes My Favorite Recipes of 2022
Published on December 30, 2022 By Emily. Updated on December 30, 2022

It’s hard to believe that 2022 is basically behind us. Though overall this year found me getting back to the person I want to be (post-babies and “post”-pandemic), I did not try nearly as many new recipes this year as I used to. In fact, I was pleasantly surprised to see that I’d made note of any new-to-me recipes I wanted to share in this post. This year’s list is short, but delicious. It includes recipes from @budgetbytes, @smittenkitchen and @howsweeteats.
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https://www.relishments.com/blog/my-favorite-recipes-of-2022/
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#RecipeRoundUp #BestRecipes2022 #FavoriteRecipes
@coastalmainebotanicalgardens continues to be one @coastalmainebotanicalgardens continues to be one of the highlights of all my return trips to Boothbay and their annual Gardens Aglow event continues to impress. It was great to be back to walking the gardens instead of the pandemic drive through and there seemed to be more lights than ever.  I'm already looking forward to next year.
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It has been a while, but there is finally a new CS It has been a while, but there is finally a new CSA menu plan on the blog! Visit the link below or in my profile to see how I plan to make use of some of the @mightyfoodfarm produce seen here.
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Fall in the Berkshires is always incredible, but t Fall in the Berkshires is always incredible, but this year we've had weather that has also been outstanding. The past 2 weekends have included time at Jaeschke Orchards, the Greylock Glen, and the Ashuwillticook Rail Trail as well as stopping to photograph any random foliage I see. 
Check out the last slide for video of some feathered friends we saw on a walk.
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@freshgrassfestival continues to be one of my favo @freshgrassfestival continues to be one of my favorite events each year, and it doesn't hurt that it's just minutes away from home. Enjoying the festival with my kids is definitely a different experience than without, but it's still a good time. The weather was especially cooperative today which was great for all the laps I did around the @massmoca campus pushing a stroller. I'm already looking forward to next year.
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