Shrimp Jambalaya Recipe: Hearty and Flavorful

Introduction

Shrimp Jambalaya is a classic Louisiana dish, perfect for family dinners, festive gatherings, or cozy meals. This seafood-forward, one-pot wonder, rooted in Creole and Cajun traditions, combines plump shrimp with rice, vibrant vegetables, and bold spices for a soul-warming, flavorful experience. Served in a white ceramic bowl, garnished with chopped green onions and parsley, this shrimp jambalaya creates a rustic, inviting aesthetic. This recipe delivers a hearty shrimp jambalaya, adaptable for dietary preferences, best served hot for a satisfying meal.

Ingredients

For the Shrimp Jambalaya:

• 1 1/2 lb large shrimp, peeled and deveined
• 2 tbsp vegetable oil
• 1 medium yellow onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes, drained
• 1 1/2 cups long-grain white rice, rinsed
• 3 cups low-sodium seafood or chicken broth
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper (adjust to taste)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 bay leaves

For Serving:

• Optional: Chopped green onions, chopped fresh parsley
• Suggested Accompaniments: Cornbread, collard greens
• Suggested Pairings: Iced tea, white wine
• Suggested Aesthetic: Serve in a white ceramic bowl
• Suggested Equipment: Large Dutch oven or heavy-bottomed pot, wooden spoon

Step-by-Step Process

1. Prep Shrimp: Pat shrimp dry with paper towels. Season lightly with 1/4 tsp salt and 1/4 tsp black pepper; set aside in the fridge.
2. Sauté Vegetables: Heat 2 tbsp vegetable oil in a large Dutch oven over medium-high heat. Add onion, green and red bell peppers, and celery (the “holy trinity”). Cook for 5-6 minutes, stirring occasionally, until softened. Add garlic and cook for 1 minute until fragrant.
3. Build Base: Stir in diced tomatoes, rice, smoked paprika, thyme, oregano, cayenne, salt, pepper, and bay leaves. Cook for 1-2 minutes to toast the rice and spices. Pour in broth, scraping up any browned bits. Bring to a boil.
4. Simmer: Reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally, until the rice is tender and the liquid is mostly absorbed. If the rice is still firm, add 1/4 cup more broth and cook for 5 minutes longer.
5. Add Shrimp: Nestle shrimp into the rice, cover, and cook for 3-5 minutes until the shrimp are pink and opaque. Remove bay leaves.
6. Serve: Transfer to a white ceramic bowl. Garnish with green onions and parsley. Serve hot with cornbread, collard greens, iced tea, or white wine.

Tips for Better Shrimp Jambalaya

• Use fresh or high-quality frozen shrimp for the best flavor; thaw frozen shrimp overnight in the fridge.
• Rinse rice to remove excess starch, preventing mushiness.
• Adjust cayenne for heat preference; start with 1/4 tsp for a milder flavor.
• Stir gently during simmering to avoid breaking rice grains.
• Use low-sodium broth to control saltiness, especially with shrimp.
• Keep shrimp refrigerated until needed to maintain freshness.
• Taste and adjust seasoning before adding shrimp, as flavors meld during cooking.
• Enhance aesthetic: Scatter green onions and parsley generously and serve in a white ceramic bowl for a rustic look.

Variations and Customization

• Gluten-Free Shrimp Jambalaya: Naturally gluten-free; ensure broth is gluten-free.
• Vegan Shrimp Jambalaya: Replace shrimp with vegan shrimp or smoked tofu and use vegetable broth.
• Spicy Shrimp Jambalaya: Increase cayenne to 1 tsp or add 1 diced jalapeño with vegetables.
• Mixed Seafood Jambalaya: Add 1/2 lb crabmeat or crawfish with shrimp in the final step.
• Low-Sodium Shrimp Jambalaya: Use low-sodium broth and reduce salt to 1/2 tsp.
• Brown Rice Shrimp Jambalaya: Use brown rice, increase broth to 3 1/2 cups, and simmer for 40-45 minutes.
• Tomato-Heavy Shrimp Jambalaya: Add 1 tbsp tomato paste with tomatoes for a richer Creole-style sauce.
• Sausage Shrimp Jambalaya: Add 8 oz sliced andouille sausage, browned with vegetables.

Storage and Serving Tips

• Store leftovers in an airtight container in the fridge for 3 days.
• Reheat on the stovetop over low heat with a splash of broth, stirring, or microwave for 1-2 minutes.
• Freeze in an airtight container for 2 months; thaw in the fridge and reheat slowly to avoid mushy rice.
• Serve hot for the best texture; cold jambalaya loses vibrancy.
• Use leftovers in stuffed peppers, burritos, or as a side dish.
• Don’t leave at room temperature for over 2 hours.
• Pair with light sides like greens to balance richness.
• Presented in a white ceramic bowl with green onions and parsley for an inviting charm.

Nutritional Information

Based on 6 servings (1 1/2 cups each):

• Calories: 360 kcal
• Total Fat: 10g
• Saturated Fat: 2g
• Trans Fat: 0g
• Cholesterol: 170mg
• Sodium: 820mg
• Total Carbohydrates: 46g
• Dietary Fiber: 3g
• Sugars: 4g
• Protein: 22g
• Vitamin A: 20% Daily Value
• Vitamin C: 45% Daily Value
• Calcium: 8% Daily Value
• Iron: 10% Daily Value

Note: Values vary by brand. These are high in protein and moderate in sodium; try low-sodium or vegan versions. Serve with vegetables for balance.

Conclusion

This shrimp jambalaya recipe offers a hearty, flavorful main dish perfect for any occasion. It turns simple ingredients into a Louisiana classic. Its easy preparation and vibrant presentation make it a favorite. The tender shrimp, aromatic rice, and colorful vegetables, with delicate garnishes, delight every time. It’s sure to be a cherished recipe, loved for its seafood appeal.

Shrimp Jambalaya Recipe: Hearty and Flavorful

Hearty shrimp jambalaya with rice and spices.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings 4

Ingredients

  

• 1 ½ lb shrimp peeled
• 2 tbsp vegetable oil
• 1 onion diced
• 1 green bell pepper diced
• 1 red bell pepper diced
• 2 celery stalks diced
• 3 cloves garlic minced
• 14 oz diced tomatoes drained
• 1 ½ cups long-grain rice
• 3 cups seafood or chicken broth
• 1 tsp smoked paprika
• 1 tsp thyme
• 1 tsp oregano
• ½ tsp cayenne
• 1 tsp salt
• ½ tsp pepper
• 2 bay leaves
• Optional: Green onions parsley
• Suggested Pairings: Cornbread wine

Instructions

 

• Season shrimp; set aside.
• Sauté onion, peppers, and celery for 5-6 minutes; add garlic and cook for 1 minute.
• Add tomatoes, rice, spices, and broth; bring to a boil.
• Simmer covered for 20-25 minutes until rice is tender.
• Add shrimp and cook for 3-5 minutes; remove bay leaves.
• Garnish with green onions and parsley; serve with cornbread and wine.

Notes

• Rinse rice to prevent mushiness.
• Store in fridge for 3 days or freeze for 2 months.
• Try a spicy variation.
• Pair with greens.