Shrimp and Sausage Jambalaya
We love Chef Ahktar's eclectic spin on Jambalaya with layer-upon-layer of flavor. Made with juicy shrimp, andouille sausage, charred zucchini, and a rich mushroom gravy, this is his gluten-and-dairy-free take on a classic Cajun dish.
Nutritional facts
Protein
32g
Carbs
67g
Calories
540
Fat
14g
Ingredients
2% Or Less Of Natural Flavors, Almond Milk, Arborio Rice, Chicken, Chicken Base, Chicken Broth, Chicken Fat, Coriander, Corn Oil, Cremini Mushrooms, Disodium Guanylate, Disodium Inosinate, Extra Virgin Olive Oil, Gf Soysauce Tamari, Gluten Free Flour, Gumbo Powder, Hydrolyzed Corn Protein, Hydrolyzed Soy, Jasmine Rice, Kosher Salt, Maltodextrin, Natural Extractives Of Turmeric And Annatto, Onions, Potato Starch, Red Bell Peppers, Riboflavin, Rice Flour, Salt, Shrimps, Sugar, Tapioca Starch, Thyme, Tomato, Tomato Paste, Turkey Sausage, Yellow Squash, Zucchini
Reviews
4.4
Based on 1939 reviews
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About Akhtar Nawab
Akhtar Nawab is chef and owner of Alta Calidad in New York, Otra Vez in New Orleans, and Prather’s on the Alley in Washington, DC. He is also founding partner and CEO of Hospitality HQ (HHQ), a creative consulting and management group which offers bespoke solutions for culinary-driven concepts across the country. Nawab’s innovative cooking has earned him critical praise throughout the years, beginning with his experience in the kitchen at acclaimed restaurants like Gramercy Tavern, Craftbar and Craft. The Kentucky-bred chef of Indian heritage has embraced Mexican cuisine, connecting the layered, complex cooking and ingredients of Mexico with the Indian food he grew up eating. Nawab’s debut cookbook will be available August 2020.
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