Shrimp Jambalaya Recipe

Prepare shrimp

Peel and devein the shrimp if necessary; pat dry with paper towels and season lightly with 1/4 tsp salt and 1/8 tsp black pepper. Set aside in the refrigerator.

Dice the onion to measure about 1 cup, finely dice the green bell pepper and celery to 1/2 cup each. Mince garlic and slice scallion tops. Open tomatoes and measure tomato paste.

Heat a large heavy-bottomed skillet or Dutch oven over medium-high heat. Add 1 tablespoon olive oil. Slice the andouille sausage into 1/4-inch rounds (or half-moons) and add to the pan. Sauté until browned on both sides, about 4–5 minutes. Remove the sausage with a slotted spoon and set aside, leaving rendered fat in the pan.

If the pan is dry, add the remaining 1 tablespoon olive oil and 1 tablespoon butter. Add the diced onion, bell pepper and celery (the 'holy trinity'). Sauté over medium heat until softened and translucent, about 5–6 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant, stirring constantly so it doesn't burn.

Stir in the tomato paste and cook 1 minute to deepen flavor. Add the diced canned tomatoes with their juices and scrape any brown bits from the bottom of the pan.

Add the long-grain white rice to the pot and stir to coat the grains with the tomato mixture for 1–2 minutes.

Return the browned sausage to the pot. Add the chicken stock, bay leaves, Creole seasoning, smoked paprika, dried thyme, cayenne, remaining 3/4 tsp salt, and remaining 3/8 tsp black pepper. Stir to combine.

Bring to a simmer over medium-high heat. Once simmering, reduce heat to low, cover tightly, and cook undisturbed for 18–20 minutes, or until rice is tender and liquid is absorbed. Do not lift the lid during this time.

If rice absorbs liquid before it is fully cooked, add up to 1/4 cup more hot stock or water, cover, and continue cooking a few minutes longer.

When the rice is about 5 minutes from being done (rice tender but still slightly firm), nestle the seasoned shrimp on top of the rice in a single layer. Cover and cook over low heat 4–6 minutes more, until shrimp are opaque and just cooked through (internal temperature about 120–130°F depending on size). Avoid overcooking.

Remove from heat and let rest covered 5 minutes. Discard bay leaves.

Gently fluff the jambalaya with a fork to mix shrimp and sausage through the rice. Taste and adjust seasoning with additional salt, pepper, or Creole seasoning as desired.

Spoon jambalaya into bowls or onto plates. Sprinkle with sliced scallion tops and chopped fresh parsley. Serve with lemon wedges for squeezing over the top.

Optional: Serve with hot sauce on the side.