Shrimp Jambalaya
This easy Shrimp Jambalaya recipe will have you dancing around your kitchen like you’re in downtown New Orleans. Made in 1 pot and filled with quintessential Creole spices, it's fit for feeding a crowd, yet streamlined enough for weeknights.
Servings: 6 to 8 people
Equipment
- Large skillet
Ingredients
- 4 Tbsp. extra-virgin olive oil, divided
- 1 1/2 lbs. peeled and deveined raw shrimp
- 1 1/2 tsp. salt, divided
- 1/2 tsp. black pepper
- 1 medium yellow onion, finely chopped
- 2 ribs celery, finely chopped
- 2 large (or 3 small) bell peppers, colors of choice (I use a mix of green, red, and orange)
- 8 oz. sliced baby bella (cremini) mushrooms
- 4 garlic cloves, minced
- 2 Tbsp. Cajun or Creole seasoning
- 1 tsp. dried thyme
- 1/4 to 1/2 tsp. cayenne pepper (depending on desired level of spice)
- 1 1/2 cups uncooked U.S.-grown long-grain white rice
- 1 (14-oz.) can crushed tomatoes
- 3 cups lower-sodium vegetable or chicken broth
- 1 bay leaf
- 1/4 cup finely chopped fresh parsley or green onion for garnish
- Juice of 1 lemon
- Sliced green olives for garnish (optional)
Instructions
- Pat shrimp dry with a paper towel, and season evenly with 1/2 tsp. each of salt and pepper.Heat 2 Tbsp. of the oil in a large, high-sided skillet over medium-high. Once hot, add half the shrimp and cook 3 minutes. Flip, and cook 1 more minute until shrimp is cooked through. Transfer to a plate, and repeat with remaining half. Keep shrimp covered while you prepare remainder of recipe.
- Add remaining 2 Tbsp. oil to skillet, along with onion, celery, bell peppers, and mushrooms. Sauté for 8 to 10 minutes, stirring occasionally, until softened. Stir in garlic, Cajun seasoning, thyme, cayenne, and rice; stir well to combine. Cook for 3 to 4 minutes, or until rice is lightly toasted and garlic is aromatic.
- Add the crushed tomatoes, broth, bay leaf, and remaining 1 tsp. salt; stir to combine. Continue cooking until the mixture reaches a simmer. Reduce heat to medium-low, cover, and simmer for about 30 minutes, or until the rice is cooked through and liquid is absorbed, stirring every 5 or 10 minutes so that the rice does not burn.Remove bay leaf and stir in shrimp to rewarm. Taste and adjust seasoning as needed (you may want a tad more salt or spice). Garnish with chopped parsley or green onion, olives, and fresh squeezed lemon juice.
Notes
- Make-Ahead: Slice the dice the vegetables up to 2 days ahead, and refrigerate in an airtight container.
- Store: Transfer leftovers to an airtight container and refrigerate for up to 4 days.
- Reheat: Warm individual portions in the microwave, or in a skillet on the stovetop over medium heat. Leftovers may benefit from an extra splash of broth to help rehydrate the grains.
- Freeze: Transfer to an airtight storage container or zip-top freezer bag and freeze for up to 3 months. Let thaw in the refrigerate overnight before reheating.