To make this recipe healthier, once we were happy with how it tasted, we tweaked the portion size. The result should taste good, fill your belly, and have moderate levels of saturated fat, sodium, and calories.
Since the ingredients contain minimal saturated fat, the problem shrinks down to the other two.
Like many Louisiana rice dishes (gumbo, for instance), Jambalaya uses long-grain or medium-grain rice. Compared to other kinds, these two have less starch and won’t turn the dish into a pile of mush once cooked.
2. Shrimp for Jambalaya
Although any shrimp will work, we prefer small ones as they give an illusion that there are more shrimp. Plus, they’re often cheaper than large, presentable shrimp used in cocktails.
Peeling little shrimp can be a daunting task, so try to find some that are already peeled, de-veined, and sealed in an air-tight package. They can typically be found in the frozen foods section.
3. Vegetables for Jambalaya
Louisiana dishes often use what they call the ‘holy trinity’ consisting of onions, bell peppers, and celery. They add a gentle sweetness and mild fragrance to the dish.
Jambalaya is sometimes prepared with tomatoes to add extra tanginess, umami, and savoriness. We can’t see how that could be a bad idea, so we threw plenty in.
It’s pretty basic: red powders (Cajun, paprika, red pepper powder, etc.), hot sauces, salt, and pepper. These ingredients give the dish a signature chili aroma, savory taste, and moderate saltiness.
Besides the basics, we added our own touch: a bright tang and citrusy aroma from lime plus fragrance from a sprig of thyme. They make this dish taste and smell much better.
Tips to Make Jambalaya
Before you cook, remember that:
Three minutes is enough for the shrimp to cook and turn crunchy (if they’re fresh enough). Don’t overcook shrimp or you’ll lose that desirable texture.
If you’re using frozen shrimp, spend an additional 3-4 minutes. To check its doneness, cut one in half with a pair of scissors and see if the inside has turned white yet.
It’s essential that you cook the dry rice in the veg and oil first, then add the broth. It allows more flavors to infiltrate the rice grains.
Don’t simmer cooked shrimp. Wait until the end to add them.
Some recipes use more seasonings and chicken broth to make it saucier. We’re going for the dryer version (don’t worry, it’s still moist) as it’s easier to store.
How Long Is Jambalaya Good for?
Dishes with cooked seafood like this shrimp Jambalaya last 3-4 days in the fridge if sealed tightly in air-tight containers. We don’t recommend freezing; the freeze and thaw process kills rice’s soft, fluffy texture.
To reheat, either stir it in a non-stick pan until heated or zap it in a microwave.
Jambalaya will get dryer the longer it sits, as the rice absorbs moisture non-stop. If you’re doing meal prep, avoid this by cutting the cooking time in half and using only half the broth. Then store it away. This leaves no moisture behind and cooks the rice halfway through.
When you’re ready to eat it, cook it with the remaining liquid, fluff it as you would normally, and serve. It’ll be quicker and just as delicious.
Sides for Jambalaya
To cut through the intense flavors of this rice, something fresh and tangy like Greek salad is the best candidate. It’s easy to make, too.
As always, we end the meal with a beverage, and today’s is pineapple cucumber juice. It brings a fresh, tropical vibe to the meal.
Paella vs Jambalaya
Although the two belong to different cuisines — Paella from Valencia, Spain, and Jambalaya from Louisiana, USA — people still mistake the two. After all, they’re both rice dishes cooked with meat, vegetables, stock, and plenty of seasonings.
Still, paella takes on the golden color of saffron (or turmeric), whereas jambalaya packs plenty of red powders (Cajun seasoning, red pepper, paprika, etc). Because of this, jambalaya has a little heat to it while paella tastes milder.
There are two kinds of paella — seafood and meat, and the seafood version bears the least resemblance to jambalaya. It has no veg whatsoever — only seafood, rice, seasoning, and the staple golden color.
We’ve got our own Shrimp Paella Recipe if you wanna whip up a dish and compare the differences for yourself.
2 oz green bell pepper (about half a medium, chopped)
2 oz smoked sausage (sliced)
2 oz onion (about half a medium, chopped)
3 cups unsalted chicken broth
1 tsp paprika (divided in half)
2 tbsp olive oil (divided in half)
1 tbsp garlic (about 3 cloves, minced)
1 1/2 tsp Tabasco sauce
1 tsp Sriracha
1 tsp Cajun seasoning
1 tsp lime juice
1/4 tsp chili powder
1/4 tsp salt
1/4 tsp ground black pepper
1/4 tsp thyme
2 tbsp scallion (finely chopped)
Heat 1 tbsp olive oil in a non-stick pot (be sure it has a lid) over medium heat. Coat 9 oz peeled shrimp in 1/2 tsp paprika, and sear for 3 minutes (2 for the first side, 1 for the other). Place in a bowl and set aside.
Add the remaining 1 tbsp olive oil and sauté 2 oz smoked sausage slices for about a minute or until they’re a bit charred.
Stir in 2 oz chopped onion and 1 tbsp minced garlic. Cook for about 1 minute
Add the veg: 4 oz chopped tomato, 2 oz green bell pepper, and 2 oz celery. Stir everything for 2 minutes.
Add the seasonings: 1 1/2 tsp Tabasco, 1 tsp Sriracha, 1 tsp Cajun seasoning, 1 tsp lime juice, 1/4 tsp chili powder, 1/4 tsp salt, 1/4 tsp black pepper, and 1/4 tsp thyme. Stir to incorporate.
Tip 1 1/2 cups uncooked rice in and stir for about a minute or so.
Pour in 3 cups unsalted chicken broth. Scrape the bottom using a wooden spoon, then place the lid on and simmer everything on low for 20 minutes.
Carefully remove the lid, add the shrimp back in, and fluff the rice.
Turn the heat off, sprinkle 2 tbsp chopped scallion on top, and enjoy!
Amount Per Serving (1 serving)
Calories 497Calories from Fat 108
% Daily Value*
Saturated Fat 3g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Vitamin A 715IU
Vitamin C 19mg
* Percent Daily Values are based on a 2000 calorie diet.
Keywords: Shrimp Jambalaya, Shrimp Jambalaya Recipe, how to make shrimp jambalaya
Tuyet Pham is an award-winning Saigonese chef who believes that joy is the secret ingredient to delicious food. At Healthy Recipes 101, Tuyet personally tests and simplifies every recipe, ensuring maximum flavor with minimal effort. With a background at prestigious French restaurants P’TI Saigon and Le Corto, Tuyet knows how to make every dish exceptional.
Luna Regina is an accomplished writer and author who dedicates her career to empowering home cooks and making cooking effortless for everyone. She is the founder of HealthyKitchen101.com and HealthyRecipes101.com, where she works with her team to develop easy, nutritious recipes and help aspiring cooks choose the right kitchen appliances.
Lizzie Streit is a Minneapolis-based dietitian and founder of It’s a Veg World After All. She completed her MS in Human Nutrition from Drexel University, and is an expert in culinary nutrition, recipe development, and nutrition communications. Lizzie’s philosophy is centered around making nutrition recommendations, and especially the advice to eat more vegetables, approachable and realistic. She is excited to be working with the team at Healthy Recipes 101 to ensure that their recipes are both nutritious and delicious.
Shrimp Jambalaya Recipe
I can't wait to give this recipe a try and impress my family with my cooking skills.