Overhead view of Shrimp Jambalaya in a skillet

Shrimp Jambalaya

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.

  • Servings
  • Prep Time
    20 min
  • Cook Time
    35 min
  • Total Time
    55 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 Notes

Make-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.