Our easy-to-make Shrimp Jambalaya recipe will have you loving the quintessential creole flavors of this Cajun staple dish! The one-pot recipe comes together in just 45 minutes and is perfect for meal prep with long hold times and freezer-friendly.
This classic rice dish features U.S.-grown long grain rice and comes to us from our friend Jamie of Dishing Out Health.
Prep Time20 min
Cook Time35 min
Total Time55 min
- 3 tablespoons olive oil, divided
- 1½ pounds peeled and deveined raw shrimp
- 1½ teaspoons. salt, divided
- ½ teaspoon black pepper
- 1 medium yellow onion, finely chopped
- 2 ribs celery, finely chopped
- 2 large or 3 small bell peppers (colors of choice)
- 8 oz. sliced baby bella (cremini) mushrooms
- 4 garlic cloves, minced
- 2 tablespoons. cajun or creole seasoning
- 1 teaspoon dried thyme
- ¼ to ½ teaspoon cayenne pepper (depending on desired level of spice)
- 1½ cups uncooked long-grain white rice
- 1 (14-oz.) can crushed tomatoes
- 3 cups lower-sodium vegetable or chicken broth
- 1 bay leaf
- ¼ cup finely chopped fresh parsley leaves or green onion for garnish
- juice of 1 lemon
- ½ cup sliced green olives for garnish (optional)
- Pat shrimp dry with a paper towel, and season evenly with ½ teaspoon salt and pepper. Heat 2 tablespoons oil in a large, high-sided skillet over medium-high. Once hot, add half the shrimp and cook 3 minutes. Flip, and cook 1 more minute until shrimp is cooked through. Transfer to a plate and repeat with remaining half. Keep shrimp covered while you prepare remainder of recipe.
- Add remaining 2 tablespoons oil to skillet, along with onion, celery, bell peppers, and mushrooms. Sauté for 8 minutes, stirring occasionally, until softened.
- Stir in garlic, Cajun seasoning, cayenne, thyme, and rice; stir well to combine. Cook for 3 minutes, or until rice is lightly toasted and garlic is aromatic.
- Add the crushed tomatoes, broth, bay leaf, and remaining 1 teaspoon salt; stir to combine. Continue cooking until the mixture reaches a simmer. Then reduce heat to medium-low, cover and simmer for about 30 minutes, or until the rice is nearly cooked through, stirring every 5 or 10 minutes so that the rice does not burn.
- Once all of the liquid has been absorbed, remove bay leaf and stir in shrimp to rewarm. Taste and adjust seasoning as needed (you may want a tad more salt or spice). Top with chopped parsley or green onion and olives and squeeze fresh lemon juice overtop.
Recipe NotesMake-Ahead: Slice the dice the vegetables up to 2 days ahead, and refrigerate in an airtight container.
Store: Transfer leftovers to an airtight container and refrigerate for up to 4 days.
Reheat: Warm individual portions in the microwave, or in a skillet on the stovetop over medium heat. Leftovers may benefit from an extra splash of broth to help rehydrate the grains.
Freeze: Transfer to an airtight storage container or zip-top freezer bag and freeze for up to 3 months. Let thaw in the refrigerate overnight before reheating.