Shrimp Jambalaya
A fast and flavorful one-pot Shrimp Jambalaya that brings Creole comfort to any weeknight, combining bold flavors of shrimp, seasoned rice, and tomatoes.
Ingredients
Seafood
- 1 pound shrimp, peeled and deveined Use medium-to-large shrimp for even cooking.
Grains
- 1 cup rice Long-grain white rice is recommended.
Vegetables
- 1 onion, chopped
- 1 bell pepper, chopped Red or orange for sweetness.
- 2 cloves garlic, minced
- 1 can diced tomatoes Include juices from the can.
Liquids
- 2 cups chicken broth Can substitute with vegetable broth for a vegetarian option.
- 1 tablespoon olive oil For sautéing.
Seasonings
- 1 tablespoon Cajun seasoning Adjust to taste for spiciness.
- Salt and pepper to taste
Garnish
- Green onions, for garnish Sliced for topping.
Instructions
Preparation
- In a large pot, heat the tablespoon of olive oil over medium heat until it shimmers. Add the chopped onion, chopped bell pepper, and minced garlic, and sauté until softened and fragrant, about 4–5 minutes.
- Stir the rice into the softened vegetables so every grain is coated and slightly toasted for a minute. Pour in the diced tomatoes with their juices and two cups of chicken broth, then add the tablespoon of Cajun seasoning, plus salt and pepper to taste.
Cooking
- Bring the pot to a boil, then reduce the heat to low, cover tightly, and simmer undisturbed for about 15 minutes.
- Nestle the peeled and deveined shrimp into the rice, cover, and cook until the shrimp are pink and opaque, about 4–5 minutes.
Serving
- Spoon the Shrimp Jambalaya into bowls, top with sliced green onions, and serve hot.
Notes
Great for batch cooking and leftovers. Adjust cayenne for a kid-friendly dish. Store in an airtight container for up to 3 days in the refrigerator.