Jambalaya (Shrimp)
A flavorful and hearty shrimp jambalaya with smoky spices, vegetables, and rice, perfect for a comforting family meal or special gathering.
Ingredients
- 6 medium onions, chopped ⓘ
- 1 bell pepper, chopped ⓘ
- 2 stalks celery, chopped ⓘ
- 1 clove garlic, chopped ⓘ
- 1 cup green onions
- 1/4 cup chopped parsley ⓘ
- 3 tablespoons olive oil ⓘ
- 2 cups water ⓘ
- 1/2 teaspoon black pepper ⓘ
- 2 cups uncooked rice ⓘ
- 1/2 teaspoon hot sauce ⓘ
- 1 1/2 tablespoons salt ⓘ
- 1 quart peeled shrimp ⓘ
Instructions
- In a large heavy pot, add olive oil and cook onions over medium heat until dark brown, about 20 minutes, stirring often.
- Add celery and bell pepper and cook for a few minutes.
- Add shrimp and cook on low heat for about 15 minutes.
- Add water, salt, black pepper, hot sauce, and rice.
- Stir once, cover, and cook on low heat until rice is fully cooked.
Tips & Substitutions
For the best flavor, allow the onions to caramelize deeply before adding other ingredients. You can substitute the shrimp with chicken or sausage for different variations. If you prefer a spicier kick, consider adding diced jalapeños or a dash more hot sauce. Fresh herbs like thyme or bay leaves can enhance the dish as well, adding depth to the flavor profile.
Serving Suggestions
Jambalaya is best served hot, garnished with fresh green onions and parsley. It pairs beautifully with crusty bread or a simple green salad for a complete meal. For a delightful twist, serve alongside Tasty Thai Shrimp And Sesame Noodles to make a unique seafood feast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water to prevent drying out and warm on the stovetop over low heat, stirring occasionally. You can also microwave it in short intervals, stirring in between, until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Jambalaya (Shrimp) contains roughly 927 calories, with 23g protein, 163g carbohydrates, and 24g fat. It is an excellent source of vitamin C (237% of the Daily Value), dietary fiber (52% of the Daily Value), and iron (49% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 2214mg per serving (96% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make jambalaya ahead of time?
Yes, you can prepare jambalaya ahead of time. It actually tastes better after the flavors meld together. Just cook it as directed, let it cool, and store it in the refrigerator. Reheat gently before serving.
What type of rice is best for jambalaya?
Medium-grain rice, such as long-grain or basmati, works best for jambalaya as it absorbs flavors well and remains fluffy. Avoid short-grain rice, which can become sticky.
Can I freeze jambalaya?
Absolutely! Jambalaya can be frozen for up to 3 months. Make sure it cools completely before transferring to freezer-safe containers. To reheat, thaw overnight in the refrigerator and warm on the stove.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).