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.
A huge hit, we loved it.
I made several changes, but I don't think they would do anything if this weren't a solid recipe. I wouldn't hesitate to make it as is.
I melted the butter into the stock so it would suffuse the rice; my shrimp were peeled, so I enriched the stock with Minor's clam base; I had some pork fat in the freezer from some home-cured ham, so I rendered that to coat the pan for frying the veg; I used 1 tbsp. tomato paste and 2 tbsp. minced oil-packed sun-dried tomatoes rather than just the tomato paste.
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.
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