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Recipe

Creole-Style Shrimp Jambalaya

Scott Phillips

Servings: 6

A creole-style (red) jambalaya always includes tomatoes. I like using tomato paste instead of canned or fresh tomatoes because it adds deeper flavor and gives the finished dish a rich hue. The shrimp are cooked for a long time, which may seem odd, but this method yields a flavorful jambalaya with tender—never mushy—shrimp. If you can find head-on shrimp, this is the place to use them; just remove and discard the heads at the point in the recipe where you peel and devein the shrimp.

Ingredients

  • 6 scallions, thinly sliced (about 1 cup), trimmings reserved
  • 3 medium stalks celery, finely chopped (about 1 cup), trimmings reserved
  • 1 medium yellow onion, finely chopped (about 1 cup), trimmings reserved
  • 2 lb. large (31 to 35 per lb.) shrimp, preferably wild-caught
  • 2 oz. (4 Tbs.) unsalted butter
  • 1 medium green bell pepper, stemmed, seeded, and finely chopped (about 1 cup)
  • 1/4 lb. ham, cut into 1/4-inch dice
  • 3 Tbs. tomato paste
  • 1 dried bay leaf
  • 1/2 tsp. chopped fresh thyme
  • 1/4 tsp. cayenne
  • 1/8 tsp. chili powder
  • 1/8 tsp. ground allspice
  • Pinch of ground cloves
  • Kosher salt
  • 2 cups long-grain white rice
  • 1 tsp. sweet paprika
  • Hot sauce, preferably Crystal (optional)

Nutritional Information

      Calories (kcal) : 530
      Fat Calories (kcal): 100
      Fat (g): 11
      Saturated Fat (g): 6
      Polyunsaturated Fat (g): 1.5
      Monounsaturated Fat (g): 3
      Cholesterol (mg): 255
      Sodium (mg): 760
      Carbohydrates (g): 62
      Fiber (g): 3
      Protein (g): 41

Preparation

  • In a 4-quart heavy-duty saucepan, combine the scallion trimmings, celery trimmings, and onion trimmings with 5-1/2 cups of water; bring to a boil over high heat. Add the shrimp, let the water return to a boil, and cook until pink and cooked through, about 3 minutes. Remove from the heat and let sit for 3 minutes. Strain through a sieve set over a large glass measuring cup, reserving the stock. You will need 4-1/2 cups of stock, so add water if necessary. When cool enough to handle, peel and devein the shrimp. Discard the shells and trimmings.
  • Melt the butter in a 5- to 6-quart enameled cast-iron Dutch oven (or other heavy-duty pot) over medium-high heat. Add the celery, onion, and bell pepper and cook, stirring often, until softened, about 7 minutes. Add the ham and the reserved shrimp and cook, stirring often, until any excess moisture evaporates and the ham and vegetables begin to brown, about 5 minutes. Add the tomato paste and cook, stirring, until a shade darker, about 3 minutes. Stir in the bay leaf, thyme, cayenne, chili powder, allspice, cloves, and 1-1/2 tsp. salt. Stir in the rice. Add the reserved stock and bring to a boil. Cover, lower the heat to maintain a simmer, and cook, undisturbed, just until the rice is tender, 20 to 25 minutes. Check the rice for doneness in several places.
  • Remove the pot from the heat. Sprinkle the paprika over the jambalaya and, using a fork, gently fluff the scallions and paprika into the jambalaya. Cover and let stand for 10 minutes to let the flavors meld. Serve with hot sauce, if you like.

Reviews

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Reviews

  • rfelker | 05/28/2017

    A delicious dish! Made it with beautiful large head-on shrimp. The method for making the shrimp stock with the scraps from the vegetables is genius. No need to look elsewhere for a great jambalaya recipe.

  • DWJaff | 03/14/2015

    terrific, easy, and fun!

  • user-2452739 | 01/21/2014

    My preference, when a dish combines rice and vegetables, is to use a rough chop, so that everything is not the same size, which is the problem with this dish. Here, nothing is distinguishable. Also, I found it somewhat dry. If I try it again, I'll use a can of fire-roasted chopped tomatoes, as well as larger pieces of celery, onions and peppers. Which, I guess, makes it a different dish.

  • fireglowrose | 05/12/2013

    Great recipe! Everyone from my 84 yr old mother who can't eat spicy food to a picky daughter loved it!I used chicken thighs/breasts in addition to shrimp and brown rice instead of white.Wonderful flavor. I didn't have a big enough pot so I cooked it in the oven in a heavy roaster and it was perfect.No burnt pot or mushy rice. Definitely a keeper!

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