Description
Discover the vibrant flavors of Seafood Jambalaya with Shrimp, a classic dish from Southern Louisiana that brings together the best of both land and sea. This one-pot meal showcases perfectly seasoned shrimp, aromatic spices, and a colorful array of vegetables simmered with rice to create a hearty and satisfying dish. Whether you’re hosting a family dinner or a special gathering, this recipe is not only easy to prepare but also customizable to suit your taste.
Ingredients
Scale
- 1 pound raw shrimp (peeled and deveined)
- 6 oz chicken sausage (sliced)
- 1 ½ teaspoons Creole seasoning
- 1 teaspoon olive oil
- ½ cup chopped green peppers
- ½ cup chopped white onions
- ½ cup chopped celery
- 2–3 garlic cloves (minced)
- 15.5 oz canned diced tomatoes
- ¼ cup all-purpose flour
- 2 cups long grain white rice (rinsed)
- 4 cups chicken or vegetable broth
- 1 bay leaf
- ½ teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Season shrimp with half a teaspoon of Creole seasoning, salt, and pepper.
- Heat olive oil in a skillet over medium heat. Cook seasoned shrimp for about 3–5 minutes until pink; set aside.
- In the same pan, brown sliced chicken sausage for about 4–5 minutes; remove from heat.
- Sauté garlic, green peppers, onions, and celery in the pan until fragrant.
- Stir in flour and diced tomatoes until well-coated.
- Add rinsed rice; toast lightly before incorporating broth and returning the sausage to the pan.
- Season with remaining Creole seasoning, bay leaf, salt, pepper, and smoked paprika. Bring to boil then simmer covered for about 12–20 minutes until rice absorbs liquid.
- Gently fold cooked shrimp back in before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Southern Louisiana
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 480
- Sugar: 5g
- Sodium: 860mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 160mg