Jambalaya Shrimp Taco Bowl

Taco Tuesday just got a whole lot tastier! Our recipe combines jambalaya shrimp in a savory tomato broth with all the classic taco toppings. Add in some brown rice, lettuce, tomatoes, cheese, jalapeños, and more - it's an unbeatable flavor combo! These beautiful bowls are perfect for lunch or dinner - or better yet, why not make them ahead for meal prep?

Ingredients

1box(12 oz)

Jambalaya Mix

2 1/2cups

Water

1bag(12 oz)

Medium PeeledFrozen Shrimp, thawedpatted dry

1pckg(14 oz)

Andouille Sausage, sliced

SmallYellow Onion, chopped

1can(14.5 oz)

Diced Tomatoes

2cups

ShreddedLettuce

1can(15 oz)

Black Beans

SmallRed Onion, chopped

LargeAvocados, sliced

1/2bunch

Fresh Cilantro, chopped

1cup

SlicedPickled Jalapeño Pepper

1tsp

Dried Oregano

1tsp

SponsoredSimply Organic Garlic Powder

4Tbsp

Olive Oil

to taste

Salt

Nutrition Per Serving

Calories

757

Fat

33.7 g

Protein

38.8 g

Carbs

76.2 g

Cooking Instructions

step 1

In a deep frying pan, heat the Olive Oil (4 Tbsp) over medium-high heat. Add Yellow Onion (1) and Andouille Sausage (1 pckg). Cook until onion is soft about 3-4 minutes.

step 2

Add Water (2 1/2 cups), Jambalaya Mix (1 box), Diced Tomatoes (1 can), Dried Oregano (1 tsp), Simply Organic Garlic Powder (1 tsp), and Salt (to taste). Cover the pot with a lid and simmer over low heat for about 15 minutes until the water is mostly absorbed.

step 3

Stir in the Frozen Shrimp (1 bag) and cover. Cook for about 10 more minutes until the shrimp is cooked and the rice is tender. Remove from heat.

step 4

Let it sit for 5-7 minutes.

step 5

Transfer jambalaya rice to a serving bowl. Top with Lettuce (2 cups), Black Beans (1 can), Avocados (3), Red Onion (1), Pickled Jalapeño Pepper (1 cup), and Fresh Cilantro (1/2 bunch). Enjoy it warm.