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Shrimp Jambalaya
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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.
Course Dinner
Cuisine Cajun
Diet Gluten Free
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
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.