Sous Vide Seafood Jambalaya

Enjoy a delicious seafood jambalaya with a twist – cooked sous vide! This easy-to-follow recipe will have you enjoying a flavorful and nutritious meal in no time.

Cooking Equipment:

Sous Vide Water Bath/Immersion Circulator; Bowl or Resealable Bag; Measuring Cups/Spoons; Knife/Cutting Board; Stovetop/Electric Cooker (optional)

Preparation Time:

10 minutes

Cooking Time:

Total Time:

1 hour 40 minutes

Cuisine:

Cajun/Creole

Keywords:

Sous Vide, Seafood, Jambalaya, Rice, Shrimp, Fish

Meal:

Main Course

Cooking Method:

Sous Vide

Dietary Restrictions:

Gluten Free

Servings:

Ingredients:

50g uncooked long grain white rice

50ml vegetable stock

2 cloves garlic, minced

1 small onion, diced

1 red bell pepper, diced

2 tablespoons tomato paste

1 teaspoon smoked paprika

½ teaspoon dried oregano

½ teaspoon dried thyme

¼ teaspoon cayenne pepper

100g shrimp, peeled and deveined

100g white fish fillet (such as cod or haddock), cut into cubes

2 tablespoons olive oil

Cooking Instructions:

Preheat your sous vide water bath to 83°C.

In a bowl or resealable bag, combine the rice, vegetable stock, garlic, onion, bell pepper, tomato paste and spices. Mix until everything is evenly combined.

Place the mixture into the preheated water bath and cook for 1 hour 30 minutes.

After the jambalaya has cooked for 1 hour 30 minutes add the shrimp and fish to the bag or bowl and cook for an additional 15 minutes.

Once finished cooking remove from the water bath and stir in the olive oil before serving.

Nutrition:

Calories – 500; Fat – 10g; Carbohydrates – 70g; Protein – 25g

Enjoy this delicious seafood jambalaya cooked sous vide! This easy-to-follow recipe will have you enjoying a flavorful and nutritious meal in no time with minimal effort required! The combination of shrimp and fish with long grain white rice makes this dish both filling and satisfying!

Rating:

Did You Know?

Cajun and Creole cuisines, which originated in Louisiana, are known for their spicy flavors.