Shrimp Jambalaya – Immaculate Bites

Why We Love Shrimp Jambalaya

Shrimp jambalaya is a one-pot meal, so you don’t have to wash a ton of pots and pans when you’re ready. feed the crowd Or at least you’ll end up with a fair amount of leftovers. It’s always a win in my book! 🙌

This dish also keeps very well in the refrigerator and does well when reheated, making good use of leftovers. super customizable, protein, seasoning, or anything else you can customize. More on this later.

recipe ingredients

1. shrimp and sausage – A pound of raw shrimp or shrimp and 12 ounces of andouille sausage is my choice.
2. vegetable – You will need celery, onions, peppers, and a can of garlic and crushed tomatoes.
3. seasoning – Welcome your guests to Flavor City with just bay leaves, thyme and Creole condiments.
4. broth – Do not throw away shrimp shells or vegetable scraps. You can use these to make a wonderful homemade shrimp soup for cooking rice. 😋

How to make shrimp jambalaya

make shrimp broth

• seasoning – Add 1-2 teaspoons of butter or oil to the pot or pan. Then add shrimp shells, remaining onions, garlic, celery, and aromatics such as bay leaves and thyme. (Photo 1-2)
• Sauté Stir constantly to prevent burning, about 5-7 minutes.
• add liquid – Once the scraps are soft, add 4-5 cups of water to the pan. (Photo 3)
• simmer – Bring everything to a boil, reduce heat and simmer for 10-20 minutes. (Photo 4)
• reserve – Sift the stock and save.

shrimp jambalaya

• Shrimp in season – Place the shrimp in a plate or bowl and season with salt, pepper and Creole seasoning. Coat evenly and set aside.
• Preparation Skillet – Heat a heavy pan (skillet, Dutch oven, or another oven-safe pan) over medium heat. Add about 2 tablespoons of oil to the frying pan.
• Sauteed sausage – When the oil is hot, add the sausages and fry for a few minutes. Then take the sausage out and put it on a plate. (Photos 7-8)
• Sauté shrimp – Place the shrimp in the same pan and fry for 2-3 minutes. Then take them out and put them on a plate with the sausages. (Photos 5-6)
• holy trinity – Add oil to the frying pan and add onions, celery and peppers. Sauté for about 2-3 minutes, then add the garlic, thyme and bay leaves. Continue cooking for 4-5 minutes. (Photos 9-10)
• rice – Next, stir in the rice and mashed tomatoes, followed by the shrimp broth, Creole seasoning, salt and pepper. (Photo 11)
• addition sausage – Return the sausages to the pot. Bring the whole thing to a boil and then reduce the heat to a simmer. Cover and simmer for about 15 minutes. (Photo 12)
• addition shrimp – Next, add the shrimp over the jambalaya and stir gently.
• Last stretch – Cover the jambalaya and continue cooking, stirring occasionally, until the shrimp are pink and cooked through. Depending on the size and thickness of the shrimp you use, it will take 4-5 minutes.
• serve – Finally, remove from heat, sprinkle with green onions and parsley, and serve warm.

recipe variations

1. Replace the shrimp with chicken or your favorite seafood! Add anything you like here, but we recommend leaving the Andouille sausage and Holy Trinity vegetables for a classic jambalaya flavor. To do. 👌
2. Parboiled rice can be used in this recipe instead of regular white rice. However, you want to avoid flavorful rices such as jasmine or basmati, as they alter the taste of this classic Creole dish. You can also use brown rice, but be aware that the cooking time and overall flavor and texture will change.

tips and tricks

1. Rinse the rice under running water until the water runs clear. Rinsing removes some of the starch, making the rice more fluffy and less sticky when cooked, which is good for this dish.
2. You don’t want the shrimp to overcook and become tough and chewy, so keep an eye on the shrimp while it’s cooking. Turn it off completely. Cover and cook slowly until completely pink and tender. 🦐
3. For cooking oils, stick to neutral flavors that don’t overpower the flavor of the jambalaya. Butter, olive oil, or vegetable oils work well. However, avoid coconut and other flavored oils.

advance instructions

you can make this A few days ago Then store in a sealed container in the refrigerator. It tastes better the next day. Then, reheat a serving-size amount in the microwave or reheat the entire pot of food on the stovetop over low to medium heat.

How to eat and store

Serve jambalaya hot and garnish with chopped green onions and parsley.Then store the leftovers in an airtight container 3-5 days in refrigerator.

you can also freezing shrimp jambalaya in an airtight container 2 monthsReheat delicious leftovers on the stove or in the microwave.

Additional Tips: I recommend reheating the shrimp separately to avoid overcooking them and making them rubbery.

FAQ

Compatibility with shrimp jambalaya

I like it because the simple side dishes complement the jambalaya.side of homemade cornbread and collard green I will finish.

A side salad would also be nice with the jambalaya.so just try wedge again kale salad It balances the comforting warmth of jambalaya with something fresh and crunchy.

don’t forget PS sweet iced tea. 😉

Try more crazy and delicious creole recipes

1. shrimp creole
2. creole chicken okra
3. shrimp gumbo
4. Crawfish Etouffee
5. shrimp po boy
6. blackened catfish

Conclusion

Bring home all the flavors of New Orleans with this classic jambalaya recipe. Are you a big fan of southern soul food?if so follow me Facebook and Instagram More recipes like this!