Lake Shrimp Jambalaya

This Lake Shrimp Jambalaya is a robust, one-pot meal that captures the essence of Louisiana cooking. The dish combines long-grain rice with a savory base of browned onions, garlic, and fresh tomatoes, seasoned with thyme, bay leaves, and a hint of chili pepper for gentle heat. The lake shrimp add a sweet, briny depth that pairs beautifully with the rich, tomato-infused broth. As the rice simmers, it absorbs the flavors of the aromatics, creating a cohesive and satisfying texture. Ideal for a comforting weeknight dinner or a casual gathering with friends, this jambalaya is simple to prepare using pantry staples. It offers a rustic, home-style appeal that is both warming and flavorful, making it a reliable favorite for seafood lovers seeking an easy yet impressive main course.

Cooking Method: Boiling, Frying, Stewing

Cuisine: Cajun

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 1835.2

Description

This Lake Shrimp Jambalaya is a robust, one-pot meal that captures the essence of Louisiana cooking. The dish combines long-grain rice with a savory base of browned onions, garlic, and fresh tomatoes, seasoned with thyme, bay leaves, and a hint of chili pepper for gentle heat. The lake shrimp add a sweet, briny depth that pairs beautifully with the rich, tomato-infused broth. As the rice simmers, it absorbs the flavors of the aromatics, creating a cohesive and satisfying texture. Ideal for a comforting weeknight dinner or a casual gathering with friends, this jambalaya is simple to prepare using pantry staples. It offers a rustic, home-style appeal that is both warming and flavorful, making it a reliable favorite for seafood lovers seeking an easy yet impressive main course.

Ingredients

1 1/2 cup Rice
3 Tomatoes
80 Lake Shrimp (Pontchartrain)
1/2 teaspoon Chili pepper
2 Onions, finely chopped

Directions

1
Melt butter in a large saucepan or Dutch oven over medium heat.
2
Add the finely chopped onions and brown them until soft and translucent.
3
Stir in the flour and cook for a few minutes, stirring constantly to form a roux.
4
Add minced garlic, chopped thyme, bay leaves, and parsley; fry for five minutes without burning.
5
Stir in the chili pepper and finely chopped tomatoes along with their juice.
6
Simmer the tomato mixture for 10 minutes to deepen the flavor.
7
Pour in 3 quarts of broth or water and bring to a rolling boil.
8
Add the pre-cooked Lake shrimp to the boiling liquid.
9
Return to a boil for 5 minutes, then add the well-washed rice.
10
Mix everything thoroughly and simmer, stirring occasionally, for 45 to 75 minutes until the rice is tender and liquid is absorbed.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1835.2kcal

% Daily Value *
Total Fat 14.5g23%
Saturated Fat 2.1g11%
Cholesterol 3040.0mg1014%
Sodium 6265.6mg262%
Total Carbohydrate 33.2g12%
Dietary Fiber 1.6g7%
Sugars 6.4g
Protein 403.3g807%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cajun, shrimp, jambalaya, rice, tomatoes, seafood, louisiana, one-pot, dinner, spicy, comfort-food, herbs, garlic, onion, thyme, bay-leaf, chili, broth, simmer, rustic

Read it online: https://www.chefs-mate.com/recipe/lake-shrimp-jambalaya/