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.

Ingredients

• 1 1/2 pounds peeled and deveined raw shrimp
• 3 tablespoons olive oil, divided
• 1 1/2 teaspoons. salt, divided
• 1/2 teaspoon black pepper
• 1 medium yellow onion, finely chopped
• 2 ribs celery, finely chopped
• 2 large or 3 small bell peppers (colors of choice)
• 8 ounces sliced baby bella (cremini) mushrooms
• 4 garlic cloves, minced
• 2 tablespoons Cajun or Creole seasoning
• 1 teaspoon dried thyme
• 1/4 to 1/2 teaspoon cayenne pepper (depending on desired level of spice)
• 1 1/2 cups uncooked long-grain white rice
• 1 (14 ounce) can crushed tomatoes
• 3 cups lower-sodium vegetable or chicken broth
• 1 bay leaf
• 1/4 cup finely chopped fresh parsley leaves or green onion for garnish
• Juice of 1 lemon
• 1/2 cup sliced green olives for garnish (optional)

Instructions

1. Pat shrimp dry with a paper towel, and season evenly with 1/2 teaspoon salt and pepper.
2. 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.
3. Add remaining 2 tablespoons oil to skillet, along with onion, celery, bell peppers and mushrooms. Sauté for 8 minutes, stirring occasionally, until softened.
4. 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.
5. 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.
6. Once all of the liquid has been absorbed, remove bay leaf and stir in shrimp to rewarm.
7. Taste and adjust seasoning as needed (you may want a tad more salt or spice).
8. Top with chopped parsley or green onion and olives and squeeze fresh lemon juice over the top.

Notes

Make-Ahead: Slice the dice the vegetables up to 2 days ahead, and refrigerate in an airtight container.

Store: Transfer leftovers to an airtight container and refrigerate for up to 4 days.

Reheat: Warm individual portions in the microwave, or in a skillet on the stovetop over medium heat. Leftovers may benefit from an extra splash of broth to help rehydrate the grains.

Freeze: Transfer to an airtight storage container or zip top freezer bag and freeze for up to 3 months. Let thaw in the refrigerate overnight before reheating.

Attribution

Recipe and photo used with permission from: USA Rice
This classic rice dish features U.S.-grown long grain rice and comes to us from our friend Jamie of Dishing Out Health.