Shrimp Jambalaya
Cajun/CreoleMain CourseDairy-Free

Shrimp Jambalaya

Prep
20 minutes
Cook
25 minutes
Total
45 minutes
Serves
6 to 8
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Ingredients

Units
  • 2 lbs shrimp in the shell
  • 2 tbsp corn, peanut, or vegetable oil
  • 2 tbsp flour
  • 1 cup finely chopped onion
  • 1 cup finely chopped green onions or scallions
  • 1 cup finely chopped green pepper
  • 1 cup finely chopped celery
  • 1 tbsp finely minced garlic
  • 1 cup cooked ham, cut into ½-inch cubes
  • 2 cups crushed imported tomatoes
  • ½ tsp dried thyme
  • 1 tsp dried crushed oregano
  • 1 cup uncooked long-grain rice (optional)
  • Salt to taste
  • Freshly ground pepper to taste
  • 5 cups shrimp broth or water
  • ½ cup finely chopped green onions or scallions, for garnish (optional)

Instructions

  1. 1

    Peel and devein the shrimp. The shells may be used to make a broth.

  2. 2

    Heat the oil in a kettle or large saucepan with a heavy bottom over medium heat. Add the flour and cook, stirring constantly, until lightly browned. Do not burn.

  3. 3

    Add the onion, green onions, green pepper, celery, and garlic. Cook, stirring, until wilted.

  4. 4

    Add the ham and stir. Add the tomatoes, thyme, and oregano, and bring to a boil.

  5. 5

    Stir in the uncooked rice, if desired. Add salt, pepper, and shrimp broth.

  6. 6

    Reduce heat to medium-low and simmer, uncovered, for about 25 minutes.

  7. 7

    Add the shrimp and stir. Cook about 10 minutes longer or until thickened but still slightly soupy.

  8. 8

    Serve in bowls with chopped green onions on the side as an optional garnish.