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Gulf Shrimp Jambalaya

Savory Gulf Shrimp Jambalaya That Warms Your Soul

This Gulf Shrimp Jambalaya is a hearty, protein-rich meal that captures the essence of Creole cooking with its spicy shrimp and rich flavors.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Creole, Southern
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Adds richness and helps sauté ingredients
  • 1/2 pound Smoked Sausage Provides a smoky base; Andouille sausage is traditional
  • 1/2 pound Shrimp Peeled and deveined; can substitute with crab or crawfish
  • 1 Onion Finely chopped; a key part of the "Holy Trinity" in Creole cooking
  • 1 Bell Pepper Chopped; any color works wonderfully
  • 2 stalks Celery Chopped; provides flavor and moisture
  • 4 cloves Garlic Minced; enhances the overall flavor
For the Rice Mixture
  • 1 1/2 cups Long-Grain Rice The hearty base; jasmine or basmati can replace it
  • 14.5 ounces Diced Tomatoes Undrained; adds acidity and sweetness
  • 1/4 teaspoon Cayenne Pepper Offers a kick of heat; adjust to suit spice tolerance
  • 1/2 teaspoon Smoked Paprika Enhances the depth of flavor with smokiness
  • 1 teaspoon Salt Essential for seasoning; adjust to taste
  • 1/2 teaspoon Black Pepper Adds a subtle spice; can use white pepper as a substitute
For the Broth and Herbs
  • 3 1/2 cups Chicken Broth Provides a flavorful context; vegetable broth is a vegetarian option
  • 2 Bay Leaves Infuses the dish with herbaceous notes
  • 1/2 teaspoon Thyme Contributes earthiness
  • 1/4 cup Fresh Parsley Chopped; brightens the dish with freshness

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
  2. Sauté the sliced smoked sausage for about 5 minutes until browned.
  3. Cook the peeled and deveined shrimp until they turn pink and opaque, about 3 minutes, then remove from the pot.
  4. Sauté the finely chopped onion, chopped bell pepper, chopped celery stalks, and minced garlic in the same pot for about 5 minutes.
  5. Stir in the long-grain rice and toast lightly for 2 minutes, then incorporate the diced tomatoes, cayenne pepper, smoked paprika, salt, and black pepper.
  6. Pour in the chicken broth, adding bay leaves and thyme; bring to a boil, about 5 minutes.
  7. Reduce the heat to low, cover, and let simmer for about 20 minutes or until the rice is tender.
  8. Gently stir in the cooked shrimp and chopped fresh parsley, cooking for an additional 2-3 minutes.
  9. Remove the bay leaves and serve the jambalaya, showcasing the shrimp, sausage, and colorful vegetables.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 45gProtein: 25gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 10IUVitamin C: 20mgCalcium: 6mgIron: 15mg

Notes

Expert tips include sautéing shrimp and sausage separately, toasting rice, and adjusting heat levels to suit your taste. Fresh herbs enhance the flavors.

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