SHRIMP JAMBALAYA

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Shrimp Jambalaya image

This relaxed take on the popular New Orleans shrimp stew comes together in about an hour, so you can get a taste of the Big Easy on a weeknight. Just make a quick slurry of onion, bell pepper, ham, parboiled rice, garlic, cayenne, thyme and tomatoes. Let it simmer until the rice is tender, about 20 minutes. Stir in the shrimp, cook for a few minutes, and voila. You're done, cher. Just don't forget to season well with salt and pepper and taste as you go.

Provided by Mark Bittman

Categories     soups and stews, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 13

1/4 cup extra virgin olive oil
2 cups diced onions
2 cups diced bell pepper, preferably red or yellow
1/2 cup chopped ham (optional)
Salt and black pepper
1 1/2 to 2 cups parboiled long-grain brown rice (see recipe)
2 tablespoons chopped garlic
1/2 teaspoon cayenne, or to taste
Several sprigs fresh thyme
2 cups peeled, seeded and chopped tomatoes (canned are fine; drain first)
3 to 4 cups shrimp stock, other stock or water
2 pounds shrimp, peeled (and deveined, if you like) and cut into pieces if very large
1/2 cup chopped fresh parsley leaves or sliced scallions (or both), for garnish.

Steps:

  • Put olive oil in a medium casserole over medium heat. Add onions, bell pepper and ham, if using. Sprinkle with salt and pepper. Cook, stirring occasionally, until onions soften and everything begins to brown, about 10 minutes.
  • Add rice, garlic, cayenne and thyme, and stir for about 1 minute. Add tomatoes and cook, stirring, for 5 minutes, or until tomatoes begin to break up.
  • Stir in stock. Bring to a boil, turn heat to medium and cook, uncovered, about 20 minutes, stirring occasionally, until rice is tender, adding liquid if necessary. Rice should be tender, not soupy.
  • Add shrimp and stir with a fork. Cook 2 to 3 minutes, then cover and let rest for 10 to 20 minutes. Garnish as you like and serve.

Nutrition Facts : @context http, Calories 349, UnsaturatedFat 7 grams, Carbohydrate 42 grams, Fat 10 grams, Fiber 4 grams, Protein 22 grams, SaturatedFat 2 grams, Sodium 892 milligrams, Sugar 4 grams, TransFat 0 grams

hassankhan khan
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I'm not a great cook, but this recipe made me feel like a pro.


Qadir khan
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This jambalaya is a must-try for any seafood lover.


mr. polo
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I've tried a lot of different jambalaya recipes, but this one is by far the best.


Md Sepul
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This jambalaya is the perfect comfort food. It's hearty, flavorful, and just plain delicious.


Amber Claasens
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I'm not a huge fan of jambalaya, but this recipe changed my mind. It was so flavorful and delicious!


manahil mughal
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This is my go-to recipe for jambalaya. It's always delicious and I love that it's so easy to make.


Jagat Adhikari
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I made this jambalaya for a party and it was a huge success! Everyone loved it.


Mth Tamim Hasan Tanvir
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This jambalaya is a keeper! I've made it several times now and it's always a hit.


AmiT Tharu
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I love this recipe! It's so easy to make and always turns out delicious.


Shannon Bastien
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Easy to follow recipe that resulted in a delicious and flavorful jambalaya.


Reck Kolombo
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This is the best shrimp jambalaya I've ever had! The rice was cooked perfectly and the sauce was flavorful and rich.


atiq armani
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I followed the recipe exactly and it turned out great! The jambalaya was flavorful and had just the right amount of spice.


Md najmul Mia
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This jambalaya was a hit with my family! The flavors were bold and delicious, and the shrimp was cooked perfectly. I will definitely be making this again.


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