Shrimp Jambalaya
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds shrimp in the shell
- 2tablespoons corn, peanut or vegetable oil
- 2tablespoons flour
- 1cup finely chopped onion
- 1cup finely chopped green onions or scallions
- 1cup finely chopped green pepper
- 1cup finely chopped celery
- 1tablespoon finely minced garlic
- 1cup cooked ham cut into ½-inch cubes
- 2cups crushed imported tomatoes
- ½teaspoon dried thyme
- 1teaspoon dried crushed oregano
- 1cup uncooked long-grain rice, optional, or serve the dish with Creole rice (see recipe)
- Salt to taste if desired
- Freshly ground pepper to taste
- 5cups shrimp broth (see recipe) or water
- ½cup finely chopped green onion or scallions, optional, for garnish
Nutritional analysis per serving (8 servings)
318 calories; 9 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 28 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 31 grams protein; 984 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
Peel and devein the shrimp. The shells may be used to make a broth (see recipe).
- Step 2
Heat the oil in a kettle or large saucepan with a heavy bottom over medium heat. Add the flour, and cook, stirring constantly, until lightly browned. Do not burn.
- Step 3
Add the onion, green onions, green pepper, celery and garlic. Cook, stirring, until wilted. Add ham and stir. Add the tomatoes, thyme and oregano, and bring to a boil. Stir in the uncooked rice, if desired. Add salt, pepper and shrimp broth. Reduce heat to medium-low, and simmer, uncovered, about 25 minutes; add the shrimp and stir. Cook about 10 minutes longer or until it has thickened, but is still slightly soupy. Serve in bowls with chopped green onions on the side as an optional garnish.
Private Notes
Comments
Use 3 cups of stock rather than 5 if your are serving over rice. The uncooked rice in the recipe, if used, will absorb 2 cups of stock. The reason some found this soupy is because 5 cups of stock without uncooked rice is too much liquid
The blandness is because Paul Prudhomme uses quite a lot of spices in his cooking, which although this recipe claims to be adapted from his recipe, it certainly lacks. Paul calls for 2 bay leaves, 1.5 tsp salt, 1.5 tsp ground cayenne, 1.5 tsp of oregano, 1.25 tsp white pepper, 1 tsp black pepper, .75 tsp thyme. Note: the white pepper is in almost all his jambalayas, it adds heat. Oregano only appears in seafood jambalaya. Don't use pimenton. Use tomatoes and tomato sauce.
For someone who has criticized others for making substitutions, I have to admit I used uncured Andouille sausage sliced up instead of ham. It was very straight forward and a great meal for a cold night before a blizzard.
I cooked this jambalaya according to the recipe. It’s delicious and I had enough left overs for the next day. You really don’t need to make substitutions. Cook as is, it’s easy, relax and enjoy! It’s a great recipe and I’ll be making it for guests. They will love it.
My family and I added paprika and cumin and it tasted amazing!
Used the Andouille, shrimp and chicken broth, a little more than called for. Soaked white, long grain rice. Sprinkled scallions and parsley on top. Absolutely delicious!