Recipe: Shrimp Jambalaya -- A spicy Creole one-dish meal

Shrimp jambalayaJambalaya varies greatly from cook to cook. Some families have their own secret recipes kept under lock and key.

Use this recipe as a base, and if you have more peppers in your fridge feel free to add them.

This shrimp version of the classic Creole dish combines cooked rice with tomatoes, garlic, bell pepper, onion, celery and a little bit of chopped ham for a spicy one-dish meal.

Spicy Shrimp Jambalaya

Prep time: 30 - 60 minutes | Total time: 60 minutes | Yield: 4 servings


• 1 tablespoon olive oil
• 1 pound (450 g) raw medium shrimp (peeled)
• dried red pepper flakes, to taste
• 1 large sweet onion, chopped
• 1 large green bell pepper, chopped
• 2 ribs celery, sliced
• 1 tomato, chopped
• 1 cup long-grain white (or brown) rice
• 1 teaspoon paprika, preferably Spanish smoked paprika
• 2 1/2 cups (600 ml) boiling water
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon freshly ground black pepper
• 1 bay leaf
• 2 cooked chicken or turkey andouille-style sausages (about 6 oz/175 g), sliced


Heat 1 teaspoon of the oil in a large, deep skillet or Dutch oven over medium-high heat. Add shrimp and pepper flakes. Cook, stirring, until shrimp turns pink. Remove from the pan and set aside.
Add the remaining 2 teaspoons oil to the pan and heat over medium heat. Add onion, bell peppers and celery. Cook until soft but not brown, about 5 minutes.
Stir in chopped tomato, rice and paprika. Cook for 1 minute. Add water, salt, thyme, pepper and bay leaf. Bring to a simmer, reduce the heat to medium-low and cook for 12 minutes. Nestle the cooked shrimp and sliced sausage into the rice, cover and cook until the rice is tender and the liquid has been absorbed, about 10 minutes longer. Remove the bay leaf before serving.

Cook's note

You can always use brown rice, quinoa or any other whole grain of your choosing. It will change the taste slightly, but do what works best for your family and dietary needs!

Source: Healthy Living Kitchens

© Alere. All rights reserved. Last reviewed March 2012. Photo courtesy of iStockphoto.