shrimp jambalaya recipe.

 

Shrimp Jambalaya Recipe (Easy, Flavorful & Authentic Louisiana-Style)

Shrimp Jambalaya Recipe – Easy Louisiana-Style One-Pot Dinner

Make this flavorful Shrimp Jambalaya with juicy shrimp, seasoned rice, vegetables, tomatoes, and Cajun spices. An easy Louisiana-style one-pot dinner.

Shrimp Jambalaya Recipe

This Shrimp Jambalaya Recipe is a delicious Louisiana-inspired one-pot dinner featuring tender shrimp, fluffy seasoned rice, tomatoes, bell peppers, onion, celery, and bold Cajun spices. It's comforting, satisfying, and easy enough for a weeknight meal.

Jambalaya is one of Louisiana's best-known dishes, with both Cajun and Creole traditions influencing the many versions enjoyed today. This shrimp version highlights the savory spices and vegetables while allowing the shrimp to add a delicate seafood flavor.

If you're looking for an easy Louisiana shrimp recipe, this jambalaya makes a fantastic dinner for family meals, gatherings, and special occasions.

Why You'll Love This Shrimp Jambalaya

• One-pot dinner: Everything comes together in one pot.
• Full of flavor: Cajun spices, garlic, vegetables, and tomatoes create a delicious base.
• Tender shrimp: Shrimp cook quickly and stay succulent when added at the right time.
• Easy weeknight meal: Simple preparation with minimal cleanup.
• Family-friendly: Adjust the spice level to suit your taste.
• Great for entertaining: A colorful and hearty dish for a crowd.
• Perfect for leftovers: The flavors develop beautifully after resting.

Ingredients

For the Jambalaya

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 2 cups long-grain white rice
• 1 can (14.5 ounces) diced tomatoes, with juices
• 4 cups chicken or seafood broth
• 2 tablespoons tomato paste
• 2 teaspoons Cajun seasoning
• 1 teaspoon smoked paprika
• ½ teaspoon dried thyme
• ½ teaspoon dried oregano
• ½ teaspoon black pepper
• ½ teaspoon salt, or to taste
• ¼–½ teaspoon cayenne pepper, optional
• 1 bay leaf
• 2 green onions, sliced
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice, optional

How to Make Shrimp Jambalaya

1. Prepare the Shrimp

Pat the shrimp dry with paper towels.

Season lightly with Cajun seasoning, black pepper, and a small pinch of salt.

Set aside while you prepare the jambalaya base.

2. Sauté the Vegetables

Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.

Add the onion, bell pepper, and celery.

Cook for 5–6 minutes, stirring occasionally, until the vegetables soften.

Add the minced garlic and cook for another 30–60 seconds.

3. Add the Seasonings

Stir in the Cajun seasoning, smoked paprika, thyme, oregano, black pepper, and cayenne pepper if using.

Cook for about 30 seconds to release the spices' aroma.

4. Add Tomato Paste and Rice

Stir in the tomato paste.

Add the long-grain rice and diced tomatoes.

Stir well until the rice is coated with the flavorful mixture.

5. Add the Broth

Pour in the chicken or seafood broth.

Add the bay leaf and stir everything together.

Bring the mixture to a gentle boil.

6. Cook the Rice

Reduce the heat to low and cover the pot.

Simmer for approximately 20–25 minutes, or until the rice is tender and most of the liquid has been absorbed.

Avoid stirring frequently while the rice cooks.

7. Add the Shrimp

Once the rice is almost completely cooked, arrange the shrimp over the top.

Cover the pot again and cook for approximately 5–7 minutes, or until the shrimp are pink, opaque, and cooked through.

Don't overcook the shrimp.

8. Rest the Jambalaya

Turn off the heat and leave the pot covered for 5 minutes.

Remove the bay leaf.

Gently fluff the rice with a fork.

9. Garnish and Serve

Add chopped parsley and sliced green onions.

Drizzle with a little fresh lemon juice if desired.

Serve hot with your favorite hot sauce.

Pro Tips for the Best Shrimp Jambalaya

Use large shrimp

Large shrimp are easier to cook without overcooking and provide a satisfying bite.

Don't overcook the shrimp

Shrimp cook quickly. Add them near the end rather than cooking them for the entire simmering time.

Use long-grain rice

Long-grain white rice works particularly well because it absorbs the flavorful broth while remaining relatively fluffy.

Don't stir the rice too much

Frequent stirring can release starch and make the jambalaya overly sticky.

Build flavor with the vegetables

Take time to sauté the onion, bell pepper, celery, and garlic. This creates a flavorful foundation for the dish.

Adjust the heat

Cajun seasoning varies in spiciness. Taste before adding cayenne or hot sauce.

Let it rest

Resting the jambalaya for several minutes after cooking allows the rice to finish absorbing moisture.

Cajun vs. Creole Jambalaya

Jambalaya has both Cajun and Creole traditions.

Cajun-style jambalaya often has a darker, rustic appearance and traditionally doesn't rely on tomatoes.

Creole-style jambalaya commonly incorporates tomatoes and is often associated with New Orleans cooking.

This recipe uses tomatoes to create a flavorful, accessible version for home cooks.

Shrimp Jambalaya Variations

Shrimp and Sausage Jambalaya

Add sliced andouille sausage for smoky flavor. Brown the sausage before cooking the vegetables.

Chicken and Shrimp Jambalaya

Add bite-sized chicken pieces along with the vegetables for a heartier meal.

Cajun Shrimp Jambalaya

Skip the tomatoes and use additional broth for a more rustic Cajun-inspired version.

Spicy Shrimp Jambalaya

Add cayenne pepper, hot sauce, or finely chopped jalapeño.

Seafood Jambalaya

Add other seafood such as crabmeat or crawfish for a seafood-packed variation.

Vegetable Jambalaya

Add vegetables such as okra, zucchini, or corn for a colorful meat-free variation.

What to Serve With Shrimp Jambalaya

Serve shrimp jambalaya with:

• Cornbread
• Garlic bread
• Collard greens
• Southern green beans
• Coleslaw
• Corn on the cob
• Simple green salad
• Pickled vegetables
• Louisiana-style hot sauce

A refreshing glass of iced tea or lemonade is also a great accompaniment.

How to Store Shrimp Jambalaya

Allow leftovers to cool and transfer them to an airtight container.

Refrigerate promptly and consume within 3–4 days.

Reheat gently in a skillet or saucepan with a splash of broth or water.

Because shrimp can become rubbery when repeatedly reheated, warm only the amount you plan to eat.

Can You Freeze Shrimp Jambalaya?

Yes, although the texture of the shrimp and rice may change slightly after freezing.

Allow the jambalaya to cool completely, then transfer it to a freezer-safe airtight container.

Freeze for up to 2 months for best quality.

Thaw overnight in the refrigerator and reheat thoroughly.

Frequently Asked Questions

What is shrimp jambalaya made of?

Shrimp jambalaya typically combines shrimp, rice, onion, bell pepper, celery, garlic, broth, tomatoes, and Cajun or Creole seasonings.

What type of shrimp is best for jambalaya?

Large or extra-large shrimp work well. Choose peeled and deveined shrimp to make preparation easier.

Can I use frozen shrimp?

Yes. Thaw frozen shrimp completely and pat them dry before cooking.

When should I add shrimp to jambalaya?

Add shrimp during the final 5–7 minutes of cooking. This helps prevent them from becoming tough or rubbery.

Is shrimp jambalaya spicy?

It can be mild or spicy depending on the Cajun seasoning, cayenne pepper, sausage, and hot sauce. Adjust the seasonings to your preference.

What rice is best for jambalaya?

Long-grain white rice is an excellent choice because it cooks well in the seasoned broth without becoming excessively sticky.

Can I make shrimp jambalaya ahead of time?

Yes, but for the best shrimp texture, it's preferable to cook and add the shrimp close to serving time.

Why is my jambalaya rice mushy?

Too much liquid, overcooking, or excessive stirring can make rice mushy. Measure the broth carefully and avoid stirring repeatedly while the rice cooks.

Nutrition Facts

Approximate nutrition per serving:

• Calories: 420
• Protein: 27g
• Carbohydrates: 55g
• Fat: 10g
• Saturated Fat: 2g
• Cholesterol: 180mg
• Sodium: 850mg
• Fiber: 3g
• Sugar: 5g

Nutrition information is an estimate and will vary depending on the ingredients and serving size.

Similar Recipes

• Louisiana Jambalaya
• Chicken and Sausage Jambalaya
• Shrimp and Sausage Gumbo
• Cajun Gumbo
• Chicken and Sausage Gumbo
• Louisiana Red Beans and Rice
• Cajun Shrimp Pasta
• New Orleans Shrimp Étouffée
• Cajun Shrimp
• Dirty Rice

Final Thoughts

This Shrimp Jambalaya Recipe is a flavorful way to enjoy the bold, comforting flavors associated with Louisiana cooking. Tender shrimp, seasoned rice, aromatic vegetables, tomatoes, and Cajun spices come together in a satisfying one-pot dinner.

For the best results, use long-grain rice, build a flavorful vegetable base, don't over-stir the rice, and add the shrimp near the end of cooking.

Serve it with cornbread, greens, or a simple salad for a complete Louisiana-inspired meal.

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Recipe Card

Shrimp Jambalaya Recipe

Prep Time: 15 minutes
Cook Time: 35 minutes
Resting Time: 5 minutes
Total Time: 55 minutes
Servings: 6
Cuisine: Louisiana, Cajun-inspired
Category: Dinner, Main Course, Seafood, One-Pot Meal

Ingredients

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 2 cups long-grain white rice
• 14.5 ounces diced tomatoes
• 4 cups chicken or seafood broth
• 2 tablespoons tomato paste
• 2 teaspoons Cajun seasoning
• 1 teaspoon smoked paprika
• ½ teaspoon thyme
• ½ teaspoon oregano
• ½ teaspoon black pepper
• ½ teaspoon salt
• ¼–½ teaspoon cayenne, optional
• 1 bay leaf
• 2 green onions, sliced
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice, optional

Instructions

1. Pat the shrimp dry and season lightly with Cajun seasoning and pepper.
2. Sauté onion, bell pepper, and celery in olive oil for 5–6 minutes.
3. Add garlic and cook for about 30–60 seconds.
4. Stir in Cajun seasoning, paprika, thyme, oregano, pepper, and cayenne.
5. Add tomato paste, rice, and diced tomatoes.
6. Pour in broth and add the bay leaf.
7. Cover and simmer on low for 20–25 minutes, until the rice is almost tender.
8. Arrange shrimp over the rice.
9. Cover and cook for 5–7 minutes, until shrimp are pink and opaque.
10. Rest covered for 5 minutes.
11. Remove the bay leaf and fluff gently with a fork.
12. Garnish with parsley and green onions and serve hot.