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Shrimp Jambalaya

Shrimp Jambalaya
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Shrimp Jambalaya is a classic Cajun and Creole one-pot meal combining succulent shrimp, aromatic spices, vibrant vegetables, and long grain rice. This easy-to-make dish delivers bold flavors, hearty satisfaction, and the warmth of Southern hospitality, perfect for weeknight dinners or casual gatherings.

Ingredients

Scale

Shrimp and Proteins

  • 1 lb peeled and deveined shrimp

Vegetables

  • 1 cup diced green bell pepper
  • 1 cup diced red bell pepper
  • 1 cup diced yellow bell pepper
  • 1 cup diced onions
  • 1 cup diced celery
  • 3 cloves garlic, minced
  • 2 green onions, chopped (optional, for garnish)

Pantry Items

  • 1 (14.5 oz) can diced tomatoes
  • 1 cup long grain rice
  • 2 ½ cups chicken or shrimp stock
  • 2 tablespoons olive oil or butter

Spices and Herbs

  • 1 teaspoon paprika
  • ¼ to ½ teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and black pepper to taste

Instructions

  1. Prepare the Vegetables: Dice the onions, bell peppers, and celery into small, even pieces. Heat olive oil or butter in a large pot over medium heat, then sauté the diced vegetables along with minced garlic until soft and fragrant, about 5-7 minutes.
  2. Add Tomatoes and Spices: Stir in the canned diced tomatoes, paprika, cayenne pepper, thyme, and bay leaves. Let the mixture simmer until the tomatoes break down and the flavors meld, roughly 10 minutes, forming the spicy, hearty base.
  3. Incorporate Rice and Stock: Add the long grain rice to the pot and stir until it is well-coated with the tomato and spice mixture. Pour in the chicken or shrimp stock, ensuring the rice is fully submerged. Bring to a boil, then reduce heat to low, cover, and simmer gently for 15-20 minutes.
  4. Cook the Shrimp: When the rice is nearly tender, stir in the peeled shrimp and cook uncovered for another 5-7 minutes until the shrimp turn pink and curl. Avoid overcooking to maintain shrimp juiciness and tenderness.
  5. Final Touches: Remove the bay leaves, season with salt and black pepper to taste, then garnish with chopped green onions or parsley before serving to add freshness and color.

Notes

  • Use fresh shrimp when possible for better taste and quicker cooking; frozen shrimp can be used if properly thawed.
  • Do not skip the celery, bell peppers, and onions – the Cajun holy trinity essential for authentic flavor.
  • Adjust cayenne and paprika spices to your desired heat level to avoid overpowering the dish.
  • Allow the jambalaya to rest covered for 5 minutes after cooking to help flavors settle.
  • Use quality, homemade or store-bought stock for richer flavor.

Nutrition

Keywords: Shrimp Jambalaya, Cajun, Creole, One-Pot Meal, Southern Cooking, Spicy Rice Dish, Seafood, Louisiana Recipe

Find it online: https://tastebudtrek.com/shrimp-jambalaya/