Shrimp Jambalaya

Experience the vibrant flavors of Louisiana with this hearty and flavorful Shrimp Jambalaya. This classic rice dish features succulent shrimp, a medley of aromatic vegetables, and a touch of spice. Whether you prefer the traditional red jambalaya with tomatoes or the brown version with chicken and sausage, both variations are equally delicious and sure to impress. This one-pot wonder is perfect for gatherings or family dinners, delivering a taste of the bayou right to your table.

MAKES: 8 servings

TIME: About 1 hour

INGREDIENTS:

• 3 tablespoons extra virgin olive oil
• 2 cups diced onion
• 2 cups diced bell pepper, preferably red or yellow
• 1/2 cup chopped ham (optional)
• Salt and freshly ground black pepper
• 2 cups white rice
• 2 tablespoons minced garlic
• 1/2 teaspoon cayenne, or to taste
• 2 teaspoons fresh thyme leaves, several sprigs fresh thyme, or 1 teaspoon dried thyme
• 2 cups peeled, seeded, and chopped tomato (drained canned is fine)
• 4 cups shrimp or vegetable stock (or water)
• 2 pounds shrimp, peeled and cut into pieces if very large
• 1/2 cup chopped fresh parsley leaves, sliced scallion, or a combination for garnish

INSTRUCTIONS:

1. In a medium to large ovenproof pot, heat the olive oil over medium-high heat. Add the diced onion, bell pepper, and ham (if using), and sprinkle with salt and pepper. Cook, stirring occasionally, until the onion softens and everything begins to brown, about 10 minutes.
2. Stir in the rice, minced garlic, cayenne, and thyme. Cook for about a minute, then add the chopped tomato. Continue stirring until the tomato starts to break up, about 5 minutes.
3. Pour in the stock and bring to a boil. Reduce the heat to medium and cook, uncovered, stirring occasionally, until the rice is tender and most of the liquid is absorbed, approximately 20 to 30 minutes.
4. Add the shrimp to the pot and stir with a fork. Cook for an additional 2 or 3 minutes, then cover the pot and let it rest for at least 10 to 20 minutes.
5. Garnish the Shrimp Jambalaya with chopped fresh parsley, sliced scallion, or a combination of both, according to your preference. Serve and enjoy!

VARIATIONS:

• Chicken and Sausage Jambalaya (Brown Jambalaya): Omit the ham, tomatoes, and shrimp. Use chicken stock or water, increasing the quantity to 6 cups. Add 8 ounces of coarsely chopped spicy sausage to the vegetables in Step 1. Once the sausage is cooked and the onion is golden, add 2 cups of roughly chopped boneless, skinless chicken (white or dark meat, or a combination). Proceed with the recipe, cooking for about 30 minutes before setting aside to rest.

USES:

• Serve Shrimp Jambalaya as a delectable main course for a flavorful and hearty family dinner.
• Pair it with cornbread or crusty French bread for a satisfying Southern meal.
• Serve it as a festive dish during Mardi Gras celebrations or any gathering with friends and family.

Celebrate the rich flavors of Louisiana cuisine with Shrimp Jambalaya, a delightful blend of shrimp, vegetables, rice, and spices that captures the essence of the bayou. Whether you opt for the traditional red jambalaya with tomatoes or the hearty brown version with chicken and sausage, both variations are sure to please your taste buds. This one-pot wonder is easy to prepare, making it a perfect choice for weeknight dinners or special occasions. Share the joy of this delicious and comforting dish with your loved ones, and savor the taste of New Orleans in every bite.