Gulf Shrimp Jambalaya Recipe

Name: Gulf Shrimp Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds medium gulf shrimp, peeled and deveined, shells reserved; Extra-virgin olive oil; 1 pound andouille sausage, cut into rounds; 2 green peppers, seeded and cut into 1/4-inch dice; 3 ribs celery, cut into 1/4-inch dice; 1 Spanish onion, cut into 1/4-inch dice; Kosher salt; Pinch crushed red pepper; 3 cloves garlic, smashed and finely chopped; 1 (28-ounce) can diced tomatoes; 1 teaspoon cayenne pepper; 2 cups long-grain rice; 2 fresh bay leaves; 1 bundle fresh thyme; 5 scallions, whites and greens thinly sliced, for garnish

Servings: persons

2 pounds medium gulf shrimp, peeled and deveined, shells reserved
Extra-virgin olive oil
1 pound andouille sausage, cut into rounds
2 green peppers, seeded and cut into 1/4-inch dice
3 ribs celery, cut into 1/4-inch dice
1 Spanish onion, cut into 1/4-inch dice
Kosher salt
Pinch crushed red pepper
3 cloves garlic, smashed and finely chopped
1 (28-ounce) can diced tomatoes
1 teaspoon cayenne pepper
2 cups long-grain rice
2 fresh bay leaves
1 bundle fresh thyme
5 scallions, whites and greens thinly sliced, for garnish

1
For the shrimp stock: toss the shrimp shells in a large pot and fill with water.
2
Bring the water to a boil, turn off the heat and let sit for at least 15 to 20 minutes, although longer is fine.
3
Strain the shells and discard.
4
Coat a large, wide pot with olive oil and bring to medium-high heat.
5
Add the andouille and cook for 4 to 5 minutes, or until the sausage starts to brown.
6
Add the peppers, celery, and onion to the pan, season with salt and a pinch crushed red pepper.
7
Cook 7 to 8 minutes or until the mixture has softened and is very aromatic.
8
Toss in the garlic and cook for 2 to 3 more minutes.
9
Add the tomatoes and cayenne.
10
Stir in the rice.
11
Add 4 cups shrimp stock, bay leaves, and thyme bundle.
12
Season with salt and taste it to make sure you are on the way to something delicious.
13
Cover and cook over medium heat for 25 minutes.
14
Stir in the shrimp and cook for another 5 to 7 minutes or until the shrimp turn pink.
15
Serve garnished with chopped scallions.

629

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 pounds medium gulf shrimp, peeled and deveined, shells reserved, Extra-virgin olive oil, 1 pound andouille sausage, cut into rounds, 2 green peppers, seeded and cut into 1/4-inch dice, and more.

Yes, Gulf Shrimp Jambalaya falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gulf Shrimp Jambalaya

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