Our spicy shrimp jambalaya is the perfect dish for those who love a little heat with their eat. One pot, bold flavors, and minimal cleanup—what’s not to love?
Why This Recipe Works
- Flavor Bomb: The holy trinity of Cajun cooking—onion, bell pepper, and celery—lays the foundation for a dish that’s bursting with flavor.
- One-Pot Wonder: Everything cooks in one pot, meaning more flavor and less cleanup. Win-win!
- Customizable Heat: Adjust the amount of cayenne pepper to suit your spice tolerance. It’s your kitchen, after all.
Ingredients
- 1 lb shrimp, peeled and deveined
- 2 cups long-grain white rice
- 1 onion, diced
- 1 bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
- 2 tbsp Cajun seasoning
- 1 tsp cayenne pepper (adjust to taste)
- 2 tbsp olive oil
- Salt and pepper to taste
Equipment Needed
- Large pot or Dutch oven
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
Instructions
Step 1: Sauté the Holy Trinity
Heat the olive oil in your large pot over medium heat. Add the onion, bell pepper, and celery, cooking until they’re soft and the onions are translucent, about 5 minutes. Stir in the garlic and cook for another minute until fragrant. This is where the magic starts!
Step 2: Spice It Up
Sprinkle in the Cajun seasoning and cayenne pepper, stirring to coat the vegetables. The aroma should have you dreaming of New Orleans. Now’s the time to add the diced tomatoes and their juices, stirring everything together.
Step 3: Rice and Broth
Add the rice to the pot, stirring to ensure it’s well coated with the spicy vegetable mixture. Pour in the chicken broth, bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 20 minutes. Resist the urge to peek!
Step 4: Add the Shrimp
After 20 minutes, the rice should be tender and most of the liquid absorbed. Gently stir in the shrimp, cover, and cook for another 5 minutes, or until the shrimp are pink and cooked through.
Step 5: Final Touches
Give your jambalaya a final stir, taste, and adjust the seasoning with salt and pepper if needed. Let it sit, covered, for 5 minutes off the heat to allow the flavors to meld together beautifully.
Tips and Tricks
For an even deeper flavor, consider browning some andouille sausage with the holy trinity at the beginning. If you’re short on time, frozen shrimp works just as well as fresh—just make sure to thaw it first. And for those who like it extra spicy, a dash of hot sauce at the end can really kick things up a notch.
Recipe Variations
- Chicken and Sausage Jambalaya: Swap the shrimp for diced chicken and sliced andouille sausage for a heartier version.
- Vegetarian Jambalaya: Omit the shrimp and use vegetable broth. Add extra veggies like okra or zucchini for texture.
- Seafood Medley: Along with shrimp, add scallops, crab, or your favorite seafood for a luxurious twist.
Frequently Asked Questions
Can I use brown rice instead of white?
Yes, but keep in mind that brown rice takes longer to cook and may require additional liquid. Adjust the cooking time and broth quantity accordingly, and consider parboiling the rice before adding it to the pot.
How can I make my jambalaya less spicy?
Simply reduce or omit the cayenne pepper. You can also use a mild Cajun seasoning blend to keep the flavor without the heat.
Can I freeze jambalaya?
Absolutely! Jambalaya freezes well. Just cool it completely before transferring it to freezer-safe containers. It’ll keep for up to 3 months. Thaw overnight in the fridge before reheating.
Summary
This spicy shrimp jambalaya is a flavorful, one-pot meal that’s perfect for any night of the week. With customizable heat levels and endless variations, it’s sure to become a staple in your recipe rotation.