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.
|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|
|6 g||finely chopped fresh parsley leaves or green onion for garnish|
|juice of 1 lemon|
|64 g||sliced green olives for garnish (optional)|
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