Get ready to savor the bold flavors of the South with our Shrimp Jambalaya recipe! This classic Creole dish is packed with plump shrimp, tender rice, and a medley of spices, all simmered together in a rich and flavorful tomato broth. Perfect for weeknight dinners or festive gatherings, this one-pot wonder brings a taste of New Orleans straight to your kitchen. Whether you’re a jambalaya enthusiast or trying it for the first time, this recipe is sure to impress. Let’s get cooking!
Ingredients
For the Jambalaya:
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon Cajun seasoning
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 cup long-grain rice
- 1 can (14.5 ounces) diced tomatoes, with juices
- 2 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust for spice preference)
- 1 bay leaf
- Salt and pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
- 2 green onions, sliced (for garnish)
Directions
- Season the Shrimp:
- In a bowl, toss the shrimp with the Cajun seasoning until evenly coated. Set aside to marinate while you prepare the jambalaya.
- Cook the Vegetables:
- Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion, green and red bell peppers, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Add the Rice and Tomatoes:
- Stir in the rice, making sure it’s well-coated with the oil and vegetables. Add the diced tomatoes with their juices, chicken broth, thyme, smoked paprika, cayenne pepper, bay leaf, salt, and pepper. Stir to combine.
- Simmer the Jambalaya:
- Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 20-25 minutes, or until the rice is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
- Cook the Shrimp:
- Once the rice is cooked, gently fold in the seasoned shrimp. Cover the pot again and cook for an additional 5-7 minutes, or until the shrimp are pink and cooked through.
- Serve:
- Remove the bay leaf and discard it. Garnish the jambalaya with chopped parsley and sliced green onions. Serve hot and enjoy!
How to Prepare
This one-pot dish is all about layering flavors. The Cajun seasoning gives the shrimp a spicy kick, while the combination of vegetables, rice, and tomatoes creates a comforting, hearty base. Cooking the shrimp last ensures they stay tender and juicy. Adjust the cayenne pepper to your spice preference, and feel free to add some smoked sausage or chicken for a heartier meal.
Preparation Time
- Prep time: 15 minutes
- Cook time: 35 minutes
- Total time: 50 minutes
Servings
This recipe serves 4-6 people.
FAQs
- Can I use frozen shrimp? Yes, just make sure to thaw them completely before using.
- Can I make this dish ahead of time? Jambalaya tastes great the next day, so feel free to make it ahead and reheat it when ready to serve.
- What can I serve with Jambalaya? Cornbread, a simple salad, or sautéed greens pair well with this dish.
- Can I use brown rice? Yes, but you’ll need to adjust the cooking time and liquid amounts, as brown rice takes longer to cook.
- Can I add sausage or chicken? Absolutely! Andouille sausage or chicken thighs work wonderfully in this recipe—just brown them before adding the vegetables.
