CajunMainDairy-Free

Shrimp Jambalaya

Name: Shrimp Jambalaya
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 to 8
Cuisine: Cajun
Ingredients: 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)

Smoky andouille, tender shrimp, and the holy trinity of onions, peppers, and celery come together in this one-pot Cajun classic. A dark roux builds deep, savory flavor while the rice absorbs all those spiced, aromatic juices. Perfect for weeknight dinners or feeding a crowd—jambalaya tastes even better the next day.

Prep

20 minutes

Cook

25 minutes

Total

45 minutes

Serves

6 to 8

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Ingredients

Units

Instructions

1
Peel and devein the shrimp. The shells may be used to make a broth.
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
Add the onion, green onions, green pepper, celery, and garlic. Cook, stirring, until wilted.
4
Add the ham and stir. Add the tomatoes, thyme, and oregano, and bring to a boil.
5
Stir in the uncooked rice, if desired. Add salt, pepper, and shrimp broth.
6
Reduce heat to medium-low and simmer, uncovered, for about 25 minutes.
7
Add the shrimp and stir. Cook about 10 minutes longer or until thickened but still slightly soupy.
8
Serve in bowls with chopped green onions on the side as an optional garnish.

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Shrimp Jambalaya

Prep

20 minutes

Cook

25 minutes

Total

45 minutes

Serves

6 to 8

Jump to recipe

Ingredients

Units

Instructions

1
Peel and devein the shrimp. The shells may be used to make a broth.
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
Add the onion, green onions, green pepper, celery, and garlic. Cook, stirring, until wilted.
4
Add the ham and stir. Add the tomatoes, thyme, and oregano, and bring to a boil.
5
Stir in the uncooked rice, if desired. Add salt, pepper, and shrimp broth.
6
Reduce heat to medium-low and simmer, uncovered, for about 25 minutes.
7
Add the shrimp and stir. Cook about 10 minutes longer or until thickened but still slightly soupy.
8
Serve in bowls with chopped green onions on the side as an optional garnish.

Reviews

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