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Shrimp Jambalaya

Our easy-to-make Shrimp Jambalaya recipe will have you loving the quintessential creole flavors of this Cajun staple dish! The one-pot recipe comes together in just 45 minutes and is perfect for meal prep with long hold times and freezer-friendly.

This classic rice dish features U.S.-grown long grain rice and comes to us from our friend Jamie of Dishing Out Health.

Ingredients

3 tbsp.	olive oil, divided
740 g	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)
240 g	sliced baby bella (cremini) mushrooms
4	garlic cloves, minced
2 tbsp	cajun or creole seasoning
1 tsp	dried thyme
¼ to ½ tsp	cayenne pepper (depending on desired level of spice)
1	can crushed tomatoes
330 g	uncooked long-grain white rice
710 ml	lower-sodium vegetable or chicken broth
1	bay leaf
6 g	finely chopped fresh parsley leaves or green onion for garnish
	juice of 1 lemon
64 g	sliced green olives for garnish (optional)

Step 1
Pat shrimp dry with a paper towel, and season evenly with ½ teaspoon salt and pepper. Heat 2 tablespoons 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.
Step 2
Add remaining 2 tablespoons oil to skillet, along with onion, celery, bell peppers, and mushrooms. Sauté for 8 minutes, stirring occasionally, until softened.
Step 3
Stir in garlic, Cajun seasoning, cayenne, thyme, and rice; stir well to combine. Cook for 3 minutes, or until rice is lightly toasted and garlic is aromatic.
Step 4
Add the crushed tomatoes, broth, bay leaf, and remaining 1 teaspoon salt; stir to combine. Continue cooking until the mixture reaches a simmer. Then reduce heat to medium-low, cover and simmer for about 30 minutes, or until the rice is nearly cooked through, stirring every 5 or 10 minutes so that the rice does not burn.
Step 5
nce all of the liquid has been absorbed, remove bay leaf and stir in shrimp to rewarm. Taste and adjust seasoning as needed (you may want a tad more salt or spice). Top with chopped parsley or green onion and olives and squeeze fresh lemon juice overtop.

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Lunch, Seafood

Shrimp Jambalaya

Ingredients

Step 1

Step 2

Step 3

Step 4

Step 5

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