Shrimp Jambalaya

This Cajun dish is perfect if you want to impress dinner guests but don't want to spend a ton of money. Make your shrimp work double duty[: use the shells to make a shrimp broth that enhances the flavor of the dish.]

Total Time:
2 hr 40 min
30 min
1 hr
1 hr 10 min

4 to 6 servings

  • 1 pound shell-on shrimp
  • 1 teaspoon black peppercorns
  • 1 onion, 1 half left intact, the other chopped
  • 3 celery stalks, 1 cut into large chunks and 2 chopped
  • 5 garlic cloves, 3 crushed and 2 chopped
  • 4 bay leaves
  • 2 tablespoons vegetable oil
  • 2 tablespoons all-purpose flour
  • 1 green bell pepper, chopped
  • 1 bunch scallions, chopped, white and green parts separated
  • 2 links (about 5 1/2 ounces) andouille sausage, chopped
  • 1 tablespoon tomato paste
  • Kosher salt
  • 1 cup long-grain rice
  • One 15-ounce can crushed tomatoes
  • 1 teaspoon dried thyme
  • Large pinch cayenne pepper
  • 1/2 cup parsley leaves, roughly chopped
  • Louisiana-style hot sauce, for serving
  • Make the shrimp broth: Remove the shells and tails from the shrimp and put the shells and tails in a medium saucepan. Clean and devein the shrimp and refrigerate until ready to use.

  • Add the peppercorns, the intact onion piece, large celery chunks, 3 crushed garlic cloves and 2 bay leaves to the saucepan and cover with 5 cups of water. Bring to a high simmer and then lower the heat to maintain a low simmer. Cook until the water has reduced by about a third, 20 to 30 minutes. Let the broth cool completely and then strain (you should have about 3 cups. If you have less than 3 cups, add enough water to make up the difference).

  • Make the jambalaya: Heat the oil in a large 12-inch skillet over medium heat. Add the flour and use a whisk to constantly stir until the mixture is toasted, about 2 minutes. Add the bell pepper, scallion whites, andouille, tomato paste, the chopped onion, celery and garlic, the remaining 2 bay leaves and 1 teaspoon of salt. Cook, stirring frequently, until the vegetables are soft, about 5 minutes (add splashes of shrimp broth or water if the mixture sticks at all). Add the rice and stir to coat.

  • Pour in the remaining broth, crushed tomatoes, thyme, cayenne, half the scallion greens and 1 teaspoon of salt. Stir to combine and bring to a simmer. Adjust the heat to low, cover and cook for 15 minutes. Add the shrimp, cover and continue to cook until the rice is tender and the shrimp are cooked through, 5 to 7 minutes more. Remove the bay leaves.

  • Sprinkle the top of the jambalaya with the parsley and remaining scallion greens. Serve with hot sauce.

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