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. Watch the video of how to make this recipe step by step.
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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.
terrific, easy, and fun!
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.
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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