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shrimp jambalaya recipe

Shrimp Jambalaya is a classic Louisiana dish that combines succulent shrimp with rice, vegetables, and a blend of spices. It's a one-pot meal that's both hearty and flavorful, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Cajun/Creole
Servings 4 People
Calories 450 kcal

Equipment

  • 1 large skillet or Dutch oven
  • 1 cutting board
  • 1 measuring cups and spoons
  • 1 wooden spoon or spatula
  • 1 serving dish

Ingredients
  

  • 1 lb shrimp, peeled and deveined
  • 2 cups long-grain rice
  • 1 large onion, chopped
  • 1 bell pepper, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups chicken broth
  • 2 tablespoons olive oil
  • 1 tablespoon Cajun seasoning
  • 1 teaspoon dried thyme
  • 1/2 teaspoon cayenne pepper optional, adjust to taste
  • Salt and pepper to taste
  • 2 green onions, chopped for garnish
  • 1/4 cup fresh parsley, chopped for garnish

Instructions
 

  • Heat olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onions, bell pepper, and celery. Sauté for about 5 minutes, until the vegetables are soft.
  • Stir in the garlic and cook for an additional 1 minute until fragrant.
  • Add the rice to the vegetable mixture and stir for about 2 minutes, allowing the rice to absorb some flavors.
  • Pour in the diced tomatoes with their juice, chicken broth, Cajun seasoning, dried thyme, cayenne pepper, salt, and pepper. Stir well to combine.
  • Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 20 minutes, or until the rice is tender and has absorbed most of the liquid.
  • Once the rice is cooked, gently fold in the shrimp. Cover again and cook for an additional 5 minutes, or until the shrimp are pink and cooked through.
  • Remove from heat and let it sit for a few minutes. Serve hot, garnished with chopped green onions and parsley.

Notes

You can add other proteins such as chicken or sausage for variation.
Feel free to adjust the spice level according to your preference.
This dish can be stored in an airtight container in the fridge for up to 3 days. Reheat in a skillet with a splash of broth or water.