This classic Shrimp Jambalaya brings the bold flavors of the Louisiana bayou to your kitchen. The dish features a rich base of sautéed onions, celery, and peppers cooked in bacon drippings for deep savory flavor. Smoked ham cubes add a wonderful smokiness that complements the bright acidity of canned tomatoes. Long-grain rice simmers in this aromatic broth, absorbing all the spices like cayenne, thyme, and bay leaf. Finally, plump shrimp are stirred in towards the end to ensure they remain tender and succulent. ItâÂÂs a comforting, satisfying main course perfect for family dinners or potlucks. The combination of textures and the balance of spicy and savory notes make this a standout dish that is surprisingly easy to prepare in a single pot.
Shrimp Jambalaya
Description
This classic Shrimp Jambalaya brings the bold flavors of the Louisiana bayou to your kitchen. The dish features a rich base of sautéed onions, celery, and peppers cooked in bacon drippings for deep savory flavor. Smoked ham cubes add a wonderful smokiness that complements the bright acidity of canned tomatoes. Long-grain rice simmers in this aromatic broth, absorbing all the spices like cayenne, thyme, and bay leaf. Finally, plump shrimp are stirred in towards the end to ensure they remain tender and succulent. It’s a comforting, satisfying main course perfect for family dinners or potlucks. The combination of textures and the balance of spicy and savory notes make this a standout dish that is surprisingly easy to prepare in a single pot.Ingredients
Directions
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Set a large kettle or Dutch oven over moderate heat.
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Sauté the onion, garlic, green pepper, and celery in the bacon drippings for 8 to 10 minutes until they are limp and golden.
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Add the parsley, ham cubes, bay leaf, thyme, and cayenne pepper.
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Sauté, stirring often, for 5 to 6 minutes.
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Add the salt, tomatoes with their juice, tomato sauce, and water.
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Simmer the mixture, uncovered, for 5 minutes, breaking up any large clumps of tomatoes.
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Adjust the burner heat so that the mixture simmers gently.
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Stir in the rice, cover the kettle, and boil the rice for 40 minutes.
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Add the shrimp, tossing the mixture lightly to distribute them evenly.
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Cover the kettle and simmer for 15 to 20 minutes longer, until the shrimp are cooked through, the rice is done, and almost all of the liquid has been absorbed.
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Taste the jambalaya and add more cayenne pepper and salt if needed.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 65.7kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 7.3mg1%
- Total Carbohydrate 14.7g5%
- Dietary Fiber 1.4g6%
- Sugars 2.0g
- Protein 2.6g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Shrimp should be peeled and deveined before adding to the pot.
Ham should be cut into 3/8-inch cubes.
Use a kettle or pot that is not made of iron for best results with acidic tomato ingredients.
Converted rice (parboiled rice) is recommended for jambalaya as it holds up better during long simmering times without becoming mushy.
