4 Videos | Photo: Gulf Shrimp Jambalaya Recipe
Ingredients
- 2 pounds medium gulf shrimp, peeled and deveined, shells reserved
- Extra-virgin olive oil
- 1 pound andouille sausage, cut into rounds
- 2 green peppers, seeded and cut into 1/4-inch dice
- 3 ribs celery, cut into 1/4-inch dice
- 1 Spanish onion, cut into 1/4-inch dice
- Kosher salt
- Pinch crushed red pepper
- 3 cloves garlic, smashed and finely chopped
- 1 (28-ounce) can diced tomatoes
- 1 teaspoon cayenne pepper
- 2 cups long-grain rice
- 2 fresh bay leaves
- 1 bundle fresh thyme
- 5 scallions, whites and greens thinly sliced, for garnish
Directions
For the shrimp stock: toss the shrimp shells in a large pot and fill with water. Bring the water to a boil, turn off the heat and let sit for at least 15 to 20 minutes, although longer is fine. Strain the shells and discard.
Coat a large, wide pot with olive oil and bring to medium-high heat. Add the andouille and cook for 4 to 5 minutes, or until the sausage starts to brown. Add the peppers, celery, and onion to the pan, season with salt and a pinch crushed red pepper. Cook 7 to 8 minutes or until the mixture has softened and is very aromatic. Toss in the garlic and cook for 2 to 3 more minutes. Add the tomatoes and cayenne. Stir in the rice.
Add 4 cups shrimp stock, bay leaves, and thyme bundle. Season with salt and taste it to make sure you are on the way to something delicious. Cover and cook over medium heat for 25 minutes.
Stir in the shrimp and cook for another 5 to 7 minutes or until the shrimp turn pink. Serve garnished with chopped scallions.
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By vickiportney_90...
McLean, VA
on April 01, 2013
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I made this dish exactly as prescribed, except that I used just half the cayenne. I found there was too much liquid to be absorbed, and I had to remove about 1 cup of it at the end, when both the rice and shrimp were perfectly cooked. The flavor was good and spicy enough with half the cayenne, but it might have benefitted from a little more garlic. Next time I will reduce the stock by about 1 cup. Also, a slightly larger dice on the veggies would save time and likely produce equally good results.
By molliem3
Germantown, TN
on March 24, 2013
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Made this one for the family and it turned out great! My daughter came home from college that weekend and inhaled it. Will make this one again for sure.
By dmahoney_10926216
on March 09, 2013
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This dish is fantastic. My family went back for seconds. Since I was only able to purchase a 12 oz.package of andouille sausage and had less than 2 pounds of the shrimp, I added about 8 oz. of boneless, skinless chicken breasts cut in to bite sizes. My shrimp was already peeled and deveined so I used a 32 oz. box of seafood stock that I had in my pantry. This is available in the same section as the chicken and beef stock. I had no trouble with the rice sticking on the bottom of the pot. I will definitely make this many more times.
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