Roasted Shrimp Jambalaya
Published June 11, 2024
- Total Time
- 1 hour 5 minutes
- Prep Time
- 5 minutes
- Cook Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon extra-virgin olive oil, plus more as needed
- 1(12- to 14-ounce) package smoked sausage (kielbasa or andouille), cut into ½-inch-thick slices
- ½cup chopped red onion
- ½cup chopped celery
- ½cup chopped green bell pepper
- ½cup chopped red bell pepper
- Coarse kosher salt (such as Morton’s) and black pepper
- 2garlic cloves, minced
- 2cups long-grain rice (such as Carolina Gold), rinsed until water runs clear
- ½cup crushed tomatoes
- 1(14.5-ounce) can chicken stock or 1¾ cups water, plus more as needed
- 4dashes hot sauce
- 4dashes Worcestershire sauce
- 3teaspoons Cajun seasoning
- 1teaspoon smoked paprika
- 2bay leaves
- 2pounds large shrimp, peeled and deveined, tails on
- 1teaspoon garlic powder
- Parsley leaves and sliced scallions, for garnishing
Nutritional analysis per serving (10 servings)
216 calories; 11 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 25 grams protein; 612 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. In a large Dutch oven over medium, heat oil until wavy, then sear the sausage, 2 to 3 minutes per side. Set on paper towels to drain, leaving any oil in the pot.
- Step 2
Drizzle more oil into the pot if needed. Add onion, celery, bell peppers, 1 teaspoon salt and ½ teaspoon black pepper. Cook until the onion is translucent, 3 to 5 minutes. Add garlic and cook until fragrant, 30 seconds.
- Step 3
Add the rice. Stir and toast for 30 seconds. Add sausage, tomatoes, stock, hot sauce, Worcestershire sauce, 1 teaspoon Cajun seasoning, paprika and bay leaves. Bring to a boil, then simmer over low heat for about 5 minutes. Taste and add salt if needed. Cover and carefully transfer to the oven and cook for about 30 minutes.
- Step 4
While rice is cooking, pat the shrimp dry and place on a rimmed sheet pan lined with parchment paper. Season with the remaining 2 teaspoons Cajun seasoning and the garlic powder.
- Step 5
Check the rice after about 30 minutes to make sure all the liquid is absorbed and the rice is tender. (If it’s too dry or not cooked all the way through, incorporate a few tablespoons of water or stock at a time, and cook a little longer.)
- Step 6
Slide the sheet pan of shrimp into the oven. Cook for 8 to 10 minutes, until just pink, firm and cooked through.
- Step 7
Check rice for doneness. When ready, fluff with a fork, then mix in shrimp. Garnish with parsley and scallions.
Private Notes
Comments
Not nearly enough bytes to catalog the problems. Pointless to use oven. Use andouille - it's fundamental. Don't use large shrimp, don't leave the tails on. Shrimp should fit in a soup spoon and no spitting the tails. No chicken stock -- make shrimp stock from the shells/tails for briny shrimp flavor. Use 14oz can diced tomatoes. Add fresh thyme and oregano. No Worcestershire, paprika, "Cajun seasoning." A little cayenne is fine, but Tabasco is the essential spice. Garlic powder? Almost never...
Eh, she is riffing on a recipe. If you want a traditional jambalaya recipe, there are plenty of those on the internet.
Bake 4 skin on and bone in chicken thighs, salted and peppered, for 40 mins at 375. Let cool and shred meat. Add to the jambalaya when adding the shrimp…stretches the receipt
My family thought the spice level was high, but it was otherwise excellent. I would use less cajun spice mix next time
this was easy and delicious! Followed pretty closely but didn't roast shrimp as I used already cooked shrimp. I added frozen okra and excellent addition. Still tasted great.
I used half the shrimp and it still was too much IMO. The spice was fine for our midwest pallets. The recipe seemed much better warmed up. All in all, we were pleased with the taste and ease of preparation, which I think was the point of the recipe. I will not be making homemade shrimp stock any time soon.