Shrimp Jambalaya

Okay, I know that Mardi Gras was last week, but that was Dead Week here in college-land (the week before finals), so while I did make this delicious shrimp jambalaya in honor of Fat Tuesday, I didn’t have time to upload the recipe until now.

I found this recipe on NYtimes.com/dining as a meal for Mardi Gras. It was allergen-free (at least for me, sorry if you can’t eat shrimp!), and didn’t seem too complicated to make.

Mine turned out a little soupy, probably because I used frozen pre-cooked rice instead of uncooked rice and added a cup of chicken broth anyway…  But even though it was soupy, it was still delicious. I’ve never tried to make a cajun dish before, so succeeding was encouraging.

Even though it’s past Mardi Gras, you should still try this recipe: It’s definitely worth it.

Ingredients

1/4 cup extra virgin olive oil

2 cups diced onions

2 cups diced bell pepper, preferably red or yellow

1/2 cup chopped ham (optional)

Salt and black pepper

1 1/2 to 2 cups parboiled long-grain brown rice

2 tablespoons chopped garlic

1/2 teaspoon cayenne, or to taste

Several sprigs fresh thyme

2 cups peeled, seeded and chopped tomatoes (canned are fine; drain first)

3 to 4 cups shrimp stock, other stock or water

2 pounds shrimp, peeled (and deveined, if you like) and cut into pieces if very large (you can also use frozen shrimp)

1/2 cup chopped fresh parsley leaves or sliced scallions (or both), for garnish.

Directions

1. Put olive oil in a medium casserole over medium heat. Add onions, bell pepper and ham, if using. Sprinkle with salt and pepper. Cook, stirring occasionally, until onions soften and everything begins to brown, about 10 minutes.

2. Add rice, garlic, cayenne and thyme, and stir for about 1 minute. Add tomatoes and cook, stirring, for 5 minutes, or until tomatoes begin to break up.

3. Stir in stock. Bring to a boil, turn heat to medium and cook, uncovered, about 20 minutes, stirring occasionally, until rice is tender, adding liquid if necessary. Rice should be tender, not soupy.

4. Add shrimp and stir with a fork. Cook 2 to 3 minutes, then cover and let rest for 10 to 20 minutes (if using raw shrimp. If you’re using frozen, 2-5 minutes is all they need; don’t overcook!). Garnish as you like and serve.

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Categories: Main dish, Meat, Seafood

Author:rsedlak1

Became a voracious, unapologetic bookworm in 4th grade after reading the first three Harry Potter books. Have a thing for dystopias, young adult novels, classic literature and funny memoirs (re: Mindy Kaling / Tina Fey). English and journalism geek, media and pop culture critic, food writer and blogger, editor of an entertainment magazine. Hobbies include: my Netflix account, cooking, gardening, music, art and hiking.

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