Shrimp Jambalaya

By Jamie Vespa

This easy Shrimp Jambalaya recipe will have you dancing around your kitchen like you’re in downtown New Orleans. Made in 1 pot and filled with quintessential Creole spices, it's fit for feeding a crowd, yet streamlined enough for weeknights.

Ingredients

• 4 Tbsp. extra-virgin olive oil, divided
• 1 1/2 lbs. peeled and deveined raw shrimp
• 1 1/2 tsp. salt, divided
• 1/2 tsp. black pepper
• 1 medium yellow onion, finely chopped
• 2 ribs celery, finely chopped
• 2 large (or 3 small) bell peppers, colors of choice ((I use a mix of green, red, and orange))
• 8 oz. sliced baby bella (cremini) mushrooms
• 4 garlic cloves, minced
• 2 Tbsp. Cajun or Creole seasoning
• 1 tsp. dried thyme
• 1/4 to 1/2 tsp. cayenne pepper (depending on desired level of spice)
• 1 1/2 cups uncooked U.S.-grown long-grain white rice
• 1 (14-oz.) can crushed tomatoes
• 3 cups lower-sodium vegetable or chicken broth
• 1 bay leaf
• 1/4 cup finely chopped fresh parsley or green onion for garnish
• Juice of 1 lemon
• Sliced green olives for garnish (optional)

Instructions

1. 1

   Pat shrimp dry with a paper towel, and season evenly with 1/2 tsp. each of salt and pepper.Heat 2 Tbsp. of the 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.

2. 2

   Add remaining 2 Tbsp. oil to skillet, along with onion, celery, bell peppers, and mushrooms. Sauté for 8 to 10 minutes, stirring occasionally, until softened. Stir in garlic, Cajun seasoning, thyme, cayenne, and rice; stir well to combine. Cook for 3 to 4 minutes, or until rice is lightly toasted and garlic is aromatic.

3. 3

   Add the crushed tomatoes, broth, bay leaf, and remaining 1 tsp. salt; stir to combine. Continue cooking until the mixture reaches a simmer. Reduce heat to medium-low, cover, and simmer for about 30 minutes, or until the rice is cooked through and liquid is absorbed, stirring every 5 or 10 minutes so that the rice does not burn.Remove bay leaf and stir in shrimp to rewarm. Taste and adjust seasoning as needed (you may want a tad more salt or spice). Garnish with chopped parsley or green onion, olives, and fresh squeezed lemon juice.