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Jambalaya Wraps

Country.Chef's picture
Ingredients
  Dry converted rice 1⁄4 Cup (4 tbs)
  Hot water 1⁄2 Cup (8 tbs)
  Ouille sausages/Kielbasa sausage 3 Ounce, sliced thinly on the bias
  Extra virgin olive oil 2 Tablespoon
  Diced onion 1⁄3 Cup (5.33 tbs)
  Sliced celery 1⁄3 Cup (5.33 tbs)
  Diced green bell pepper 1⁄3 Cup (5.33 tbs)
  Shrimp 8 Large, peeled and deveined
  Chopped garlic 2 Teaspoon
  Shredded cooked chicken 1⁄2 Cup (8 tbs)
  Quartered cherry tomatoes 1⁄3 Cup (5.33 tbs)
  Chopped fresh parsley 2 Tablespoon
  Kosher salt To Taste
  Tobasco sauce 1 Teaspoon
  10 inch flour tortillas 2 (2 Burrito Size Tortilla)
Directions

Cook rice in the hot water according to method on package; keep rice warm.
Brown andouille in oil in a medium saute pan over medium-high heat about 3 minutes.
Stir in onion, celery, and bell pepper; saute about 5 minutes.
Add shrimp and garlic; cook, stirring constantly, until shrimp turns opaque, about 3 minutes.
Add chicken, tomatoes, and rice; cook just to heat through, about 3 minutes.
Stir in parsley and Tabasco; season to taste.
Divide jambalaya evenly between tortillas; roll to wrap.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Appetizer
Method: 
Saute
Ingredient: 
Shrimp
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes
Servings: 
2

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