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1
For the jambalaya:
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Add all ingredients except shrimp into a large pot over medium heat. Mix thoroughly. Bring to a boil. Reduce heat to medium low. Cover and simmer until veggies are tender and rice is fluffy, about 35 minutes.
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3
Add shrimp and put the lid back on. Continue to cook until shrimp are tender and cooked through, about 6 minutes. If you like, season to taste with salt, black pepper and additional hot sauce.
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When you set the jambalaya to cook, that is when I started the cornbread. They were done at the same time.
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5
For the cornbread:
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Preheat oven to 400 F. Spray an 8 x 8 brownie pan with cooking spray; set aside.
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7
In a medium bowl, add cornmeal, flour, sugar, baking powder and salt; set aside.
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In a blender, add coconut milk, melted butter, egg and corn. Blend until corn is broken sown and mixture is smooth, about 30 seconds. Add coconut mixture into the flour mixture and mix until combined. Do not over mix. Pour batter into prepared baking dish and smooth the top. Put it into the oven and bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
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9
Cut into 16 slices and serve with a big bowl of jambalaya.
