Recipe Courtesy of Louisiana Kitchen & Culture magazine
You can’t have enough recipes for Cajun classics like jambalaya, right? This particular recipe for a lovely and flavorful ‘Shrimp Jambalaya’ is courtesy of Louisiana Kitchen & Culture magazine, and is filled with onions, peppers, and tender shrimp, and is seasoned with rich tomato paste and your favorite Creole seasoning. Added flavor comes from homemade shrimp broth in this recipe, but feel free to use a store bought seafood, chicken or vegetable broth if you like. This dish is a comforting Louisiana staple that is sure to please any dinner guests!
(To view this recipe, click on the blue title of the blog post above*)
‘Shrimp Jambalaya’
Ingredients:
- Recipe courtesy of Louisiana Kitchen & Culture magazine
- 3 pounds headless shrimp
- 1/4 cup vegetable oil
- 2 large yellow onions, chopped
- 6 garlic cloves, minced
- 3 Tablespoons tomato paste
- 3 celery ribs, chopped
- 1 large bell pepper, chopped
- Creole seasoning
- 4 cups long-grain rice
- 1 bunch green onions, sliced
Directions:
- (This first step is to make shrimp broth–it can be skipped and you can substitute 8 cups store bought chicken, seafood or veggie broth if you prefer!) Peel and devein shrimp; set aside. Place shells and tails in a large saucepan. Cover with three quarts cold water. Bring to a boil over medium heat and simmer 25 minutes. Strain well through a fine-mesh wire strainer, pressing against shells with the back of a spoon to release any trapped liquid; discard shells and rinse saucepan. Measure eight cups broth into saucepan and keep warm until needed.
- Heat oil in a Dutch oven over medium-high heat. Add onions; saute five minutes, stirring constantly. Add garlic and tomato paste; saute five minutes, deglazing with two tablespoons water as needed. Add bell pepper, celery, and two teaspoons Creole seasoning; saute three minutes.
- Add rice; stir well. Add warm shrimp both; stir well. Taste liquid; adjust seasoning. Bring mixture to a boil. Cover with lid, reduce heat to low and simmer 30-40 minutes (do not uncover.)
- Once jambalaya has cooked, remove lid. (do not stir) Working quickly, even distribute raw shrimp over hot rice in single layer. Lightly sprinkle with Creole seasoning and top with sliced green onions (do not stir). Replace lid and cook over low heat for three minutes. Remove from heat, do not uncover, and let sit 15 minutes. Gently stir.
Tagged: Cajun, Creole, jambalaya, Louisiana food, Louisiana Kitchen & Culture, rice, rice dish, seafood, shrimp, shrimp jambalaya
Leave a Reply